Fiesta Chicken Rice Bowls
These fajita-inspired chicken rice bowls are filled with Mexican flavours and are a well-balanced combination of carbohydrates, protein, and vegetables.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 bowls 1x -
Category: Mains -
Method: Baked
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Cuisine: Mexican
Category:
Method:
Cuisine:Ingredients
- 2 chicken breasts or 4 chicken thighs, boneless and skinless, sliced or cubed
- 1 red bell pepper, cubed
- 1 green bell pepper, cubed
- 1 yellow bell pepper, cubed
- 1 red onion, sliced or cubed
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon coriander
- 1/4 teaspoon salt
- 1 cup white rice, dry
- 1 handful cilantro, roughly chopped
- 1 lime, cut into wedges
- Avocado, sliced, to serve
- Salsa, to serve
Instructions
- Preheat the oven to 400°F.
- In a pot, combine the rice with 2 cups of water and a pinch of sea salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes or until it can be fluffed with a fork.
- On a large baking sheet, add sliced chicken, bell peppers, and red onion. Drizzle olive oil and sprinkle chilli powder, cumin, paprika, coriander, and salt across the chicken and vegetables.
- Using tongs, or your hands, toss the chicken and vegetables in the spices to ensure everything is well coated.
- Transfer the baking sheet to the oven and cook for 20 minutes or until chicken is cooked through and vegetables are tender.
- Once everything is cooked, divide the rice and chicken mixture across 4 containers evenly. Top each serving with a wedge of lime, fresh coriander, avocado and salsa to your liking.
- Once prepared, the chicken rice bowls can be stored in airtight containers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 382 calories
- Sugar: 4 grams
- Fat: 10 grams
- Carbohydrates: 48 grams
- Fiber: 4 grams
- Protein: 24 grams
Find it online: https://kaynutrition.com/fiesta-chicken-rice-bowls/
