Baked Chicken Fajita Bowls

Fajitas have long been a staple in Mexican cuisine, celebrated for their vibrant flavors and the communal experience they offer. Traditionally, fajitas consist of grilled meat served with sautéed peppers and onions, all wrapped in warm tortillas. However, the evolution of this beloved dish has led to the creation of fajita bowls, which provide a fun and convenient way to enjoy the classic flavors without the fuss of assembling individual wraps. Zesty Baked Chicken Fajita Bowls take this concept a step further, transforming the traditional elements into a wholesome baked meal that’s perfect for families and meal prep enthusiasts alike.

Discover the joy of Zesty Baked Chicken Fajita Bowls, a vibrant and flavorful twist on a classic dish! Fresh bell peppers, juicy chicken, and a blend of spices come together in this wholesome baked meal, perfect for families and meal prep. With customizable options, it fits various dietary preferences, making it a versatile addition to your kitchen. Serve it up for dinner parties or a cozy weeknight meal, and delight in its delicious taste and stunning presentation!

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Ingredients

2 large boneless, skinless chicken breasts

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

1 red onion, sliced into thin wedges

3 tablespoons olive oil

2 tablespoons taco seasoning (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 ½ cups cooked rice (choose white, brown, or cauliflower rice for a low-carb alternative)

1 cup canned black beans, rinsed and drained

½ cup corn (fresh, frozen, or canned)

1 cup shredded cheese (options include cheddar, Monterey Jack, or a Mexican blend)

Fresh cilantro, finely chopped (for garnish)

Lime wedges (for serving)

Sour cream or Greek yogurt (optional, for serving)

Instructions

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

Marinate the Chicken: In a large mixing bowl, whisk together the olive oil, taco seasoning, garlic powder, cumin, smoked paprika, salt, and pepper. Add the chicken breasts to the bowl and turn to coat them thoroughly in the marinade. Allow the chicken to marinate for at least 15 minutes while you prepare the vegetables.

Prepare the Vegetables: Take a separate bowl and add the sliced red and yellow bell peppers along with the sliced onion. Drizzle with a little olive oil, and season with salt and pepper. Toss until the vegetables are well-coated with the oil and seasoning.

Arrange in Baking Dish: In a large baking dish, place the marinated chicken breasts in the center. Evenly distribute the seasoned bell peppers and onions around the chicken.

Bake the Chicken and Vegetables: Transfer the baking dish to the preheated oven and bake for approximately 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). Halfway through the baking time, stir the vegetables gently to ensure they roast evenly.

Shred the Chicken: After baking, carefully remove the dish from the oven. Allow the chicken to rest for about 5 minutes. Then, use two forks to shred the chicken or cut it into bite-sized pieces.

Assemble the Bowls: In each serving bowl, start with a generous layer of cooked rice at the bottom. Top the rice with a portion of shredded chicken, followed by black beans, corn, and the roasted peppers and onions. Finish by sprinkling a hearty amount of shredded cheese on top.

Garnish and Serve: Add a sprinkle of chopped fresh cilantro for garnish and squeeze fresh lime juice over each bowl for added zest. Serve with lime wedges on the side, and a dollop of sour cream or Greek yogurt, if desired.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

- Presentation Tips: For an attractive presentation, use colorful bowls that highlight the vibrant ingredients. A sprinkle of extra cilantro on top and the lime wedges placed artfully on the side add a nice touch.