Lunch

Chicken Fajita Bowls is for Lunch.

Chicken Fajita Bowls takes 15 minutes to prepare.

Chicken Fajita Bowls takes 30 minutes to cook.

Chicken Fajita Bowls makes 4 servings.

The ingredients for Chicken Fajita Bowls are:

16 ounces Chicken Breast (cooked), no skin, roasted
1 tbsp Extra Virgin Olive Oil
1.5 cup green giant cauliflower rice
1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
2 can (12 oz) yields Yellow Sweet Corn, Canned
1 slice, medium (1/8" thick) Onions, raw
.5 tsp Paprika
.1667 tbsp *McCormick ground cumin (by CHGOMOMMA)
3 tsp Granulated Sugar
1 tsp Lime Juice - ReaLime 100% Lime Juice
.25 tsp Salt
3 tbsp Extra Virgin Olive Oil
3 tbsp Vinegar, white wine (by J123452)
1 tsp Chili powder

Here is how you make Chicken Fajita Bowls:

ChickenPre-heat oven to 425?F.Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.Bake for 10 minutes, turn the chicken, then bake for another 10-15 minutes (depends on the size of your chicken breasts), until cooked through.Allow to rest for 10 more minutes before slicing.Lunch Bowls:Cook the rice according to package directions. Allow to cool.In a large bowl, combine the rice, bell peppers, red onion and corn.Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.Divide among 4 lunch containers, topping with the chicken.Refrigerate until you are ready to serve.Serving Size: 4 bowlsNumber of Servings: 4Recipe submitted by SparkPeople user BLONDY939.

The nutritional information for Chicken Fajita Bowls is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 390.7

• Total Fat: 18.4 g
• Cholesterol: 70.2 mg
• Sodium: 447.6 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 4.3 g
• Protein: 30.1 g

Chicken Fajita Bowls is Mexican cuisine.