Chicken Fajita Bowl
I love simple sheet pan meals and this chicken fajita is so easy to make and it's a must tray. Just toss everything together in a big bowl, place it on a sheet tray and bake for about 25 to 30 minutes. While that's going I always cook the rice and perp the salad. It's Simple, easy, delicious and it's ready in no time.
—Chicken fajita Ingredients—
4 small chicken breasts (sliced into thin bite sized pieces)
2 medium size onions (sliced)
2 bell peppers (sliced)
4 cloves garlic (chopped small)
1 tablespoon salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon cumin
2 tablespoons lemon or lime juice
3 tablespoons olive oil
2 tablespoons lime juice for drizzling on top after they come out of the oven
Parsley or cilantro for garnish
—salad—
2 tomatoes
1 avocado
1 small red onion
1 jalapeño (take out the seeds)
1/4 cup chopped Cilantro
1/4 cup lemon juice
1/2 teaspoon salt
1. Preheat the oven to 400°
2. In a large bowl Toss the chicken, onion, bell peppers, garlic, the seasonings and spices, lemon juice and olive oil together.
3. Place it all on a sheet pan and bake for 25 to 30 minutes.
4. Make the salad- chop all the vegetables really small. Place them all in a bowl, add in the lemon juice and salt and mix.
5. Once the chicken fajitas come out of the oven, drizzle some lime juice on top, garnish it with some parsley or cilantro and serve with the salad, white rice, black beans, a little bit of lettuce and enjoy. #lemon8partner #lemon8creator #lemon8dinner #dinnerideas #sheetpanrecipes #sheetpandinners #chickenfajitas #chickenfajitabowls
Fajita bowls are a revelation for anyone who loves the vibrant flavors of Mexican cuisine but wants a convenient, healthier twist. Essentially, it's all the deliciousness of sizzling fajitas – seasoned chicken, tender peppers, and onions – served deconstructed in a bowl, often alongside rice, beans, and fresh toppings. It’s a fantastic way to enjoy a balanced meal without the fuss of tortillas, making it a popular choice for healthy eating and meal prepping. Want to make your chicken fajita bowl even healthier, lower in carbs, or fewer calories? Here are some simple swaps and additions I love: Carb-Conscious Choices: If you're looking to reduce carbs, swap out traditional white rice for cauliflower rice, which is super easy to make at home or buy frozen. Quinoa or brown rice are also excellent whole-grain alternatives that add more fiber and nutrients. Sometimes, I skip the grain entirely and just load up on extra veggies and a generous bed of fresh greens for a super light, satisfying salad bowl. Calorie-Smart Additions: To keep calories in check, focus on maximizing your vegetable intake. Besides bell peppers and onions, try adding zucchini, mushrooms, and even broccoli florets to your sheet pan. They absorb all those amazing fajita seasonings and boost the nutritional value without adding many calories. Be mindful of high-calorie toppings like cheese and sour cream; a dollop of plain Greek yogurt or a light avocado crema can give you that creamy texture with fewer calories. Beyond the basic recipe, customizing your fajita bowl with creative toppings and sauces can take it to the next level. Here are some of my go-to ideas: Exciting Toppings: Fresh pico de gallo (diced tomatoes, onions, cilantro, jalapeño), a spoonful of corn salsa (corn, red onion, cilantro, lime), black beans (for extra protein and fiber), pickled red onions for a tangy kick, and of course, plenty of fresh cilantro. A scoop of homemade guacamole or sliced avocado adds healthy fats and creaminess. Sauce Sensations: While a squeeze of lime is perfect, sometimes I crave a little extra something. An avocado crema made by blending avocado, lime juice, a touch of Greek yogurt or water, and cilantro is heavenly. A simple cilantro-lime vinaigrette made with olive oil, lime juice, cilantro, and a hint of honey or agave is another fresh option. And for those who love a bit of heat, a drizzle of your favorite hot sauce is always a winner! This dish is also incredibly versatile for meal prep! I often cook a large batch of the chicken and veggies, and then portion them out with different sides for the week. One day it might be over cauliflower rice, the next in a lettuce cup, and another time with a small serving of black beans. It keeps dinner exciting and healthy without much effort. The best part? It's all baked on one sheet pan, making cleanup a breeze. Happy cooking!
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