Chicken Fajita Bowl

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Chicken Fajita Bowl

Yield: 4 servings

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This chicken and rice bowl is packed full of flavor and protein and reheats very well! This recipe makes 4 servings (one serving = 300g or 1 1/4 cup bowl).

Ingredients

• 1 lb Chicken Tinga (or 1 lb chicken breasts)
• 1 1/2 cup white rice
• 2 bell peppers, sliced
• 1/4 cup red onion, diced
• 1 cup corn kernels

Vinaigrette

• 1 tsp chili powder
• 1⁄ 2 tsp paprika
• 1⁄ 2 tsp ground cumin
• 1 tbsp sugar
• 1 tbsp lime juice
• 1⁄ 4 tsp salt
• 3 tbsp olive oil
• 3 tbsp white wine vinegar

Instructions

With Chicken Tinga

1. Follow instructions for Crock Pot Chicken Tinga (See Basics section for this recipe) but when removing chicken to shred, add the bell peppers, red onion and corn to crockpot , reduce to low and let veggies cook for 45-60 minutes (this adds a ton of flavor).

OR Other Chicken

1. Preheat oven to 425F.
2. Place the chicken breasts, in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil.
3. Bake for 10 minutes, turn the chicken, add bell peppers, corn, and red onion to the baking dish, then bake for another 10-15 minutes.
4. Chicken and veggies should be cooked through.

Bowl Prep

1. Cook the rice according to package directions.
2. In a large bowl, combine the rice, bell peppers, red onion and corn.
3. Shake together the vinaigrette and add to the bowl.
4. Toss to coat everything completely.
5. Divide amongst 4 meal prep containers, topping with the chicken.

Nutrition Facts

Calories

376

Fat

14 g

Sat. Fat

3 g

Carbs

36 g

Fiber

6 g

Net carbs

30 g

Sugar

9 g

Protein

32 g

Sodium

894 mg

Cholesterol

74 mg