Sheet Pan Chicken Fajita Bowls

Prep Time: 15 mins | Cook Time: 25 mins | Serves: 4-6

Ingredients:

• 1-1 ½ lbs chicken breast (cut into thin strips)

• 3-4 bell peppers (cut into thin strips)

• 1 yellow onion (cut into thin strips)

• 2 tsp chili powder

• 2 tsp cumin

• 1 tsp paprika

• 2 Tbs olive oil

• Salt and pepper to taste

• 4 cups brown rice (cooked)

• 1 can no salt added black or pinto beans (rinsed and drained)

• ½ c fresh cilantro (chopped)

• 1 lime (sliced into wedges)

Directions:

Preheat oven to 425°

Combine chili powder, cumin, paprika, salt and pepper in small bowl

In large bowl toss chicken, bell peppers, and onion with spice blend and olive oil, mix until combined

Pour chicken and pepper mixture onto a greased baking sheet and distribute evenly

Place baking sheet in oven and bake for 20-25 minutes, or until chicken is cooked through and peppers are tender

While the chicken is baking, prep your rice (cook or reheat), beans (warm on stovetop or in the microwave), and toppings

Scoop rice and beans into a serving bowl, top with chicken fajita mixture and desired toppings

Add a squeeze of fresh lime, serve immediately and enjoy!

Tips and Variations:

Use salad greens in the place of the rice and beans

Serve fajita mix with warm tortillas for a more traditional fajita meal

Use lean beef or tofu instead of chicken

Top with cotija cheese, sour cream, guacamole, salsa, or other desired toppings

Use leftover brown rice or quinoa

Make a double batch if cooking for a family and/or want leftovers