- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Serves: 2 people
Ingredients
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Orange bell pepper
- 1 Onion
- 2 Boneless, skinless chicken breasts
- 2 tsp. Taco seasoning
- 1 tbsp. Olive oil
- 1 c Rice, cooked
- 1 Avocado, pitted and sliced
- 2 Green onion, sliced
- 3 tbsp. Fresh cilantro
- 1 Lime, cut into quarters
Instructions
- Preheat oven to 400 degrees F. Line a half sheet pan with parchment or aluminum foil.
- Wash and dry peppers. Slice crosswise into rings, removing seeds and ribs. Slice the onion into rings as well.
- Trim any fat from the chicken breasts, and slice lengthwise into thin, fajita-style strips. Toss chicken strips with taco seasoning and 1 teaspoon of olive oil until evenly coated.
- Spread peppers and onions evenly on lined baking sheet and place the chicken strips on top. Spritz the whole sheet lightly with olive oil. Salt and pepper.
- Cook in preheated oven for 20 minutes. Meanwhile, add half cup of rice to each bowl. Half and slice the avocado and place in the bowls. Prep the green onion and cilantro.
- Finally, top the bowls with the chicken, bell peppers, and onions. Garnish with green onion, cilantro, and freshly squeezed lime.
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