Chipotle Chicken Fajita Bowls

23 Oct. 20 Go Back to Recipes

Chipotle Chicken Fajita Bowls

Chipotle Seasoning:

¼ cup olive oil

3 tablespoons lime juice

1 tablespoon minced garlic

1 tablespoon chili powder

1 ½ teaspoons EACH cumin + paprika

¼ – 1/2 teaspoon chipotle chili powder, more or less to taste

Salt and pepper, to taste

Sheet Pan:

12 ounces chicken breasts, sliced into ½” strips

3 peppers (red, yellow, orange), sliced into strips

1 white or yellow onion, sliced into strips

The Rest:

1½ cups cooked brown rice

1 can black beans, drained and rinsed

1 cup corn, frozen (or use fresh sweet corn)

Optional Toppings:

Fresh diced beefsteak tomatoes or cherry tomatoes, cut in half

Chopped cilantro

Plain Greek yogurt (it tastes just like sour cream but it’s healthier)

Jalapeno peppers, sliced

Salsa/Hot Sauce

Preheat oven to 425°F. Line a large sheet pan with aluminum foil or parchment paper. In a small bowl, mix together Chipotle Seasoning.

Place chicken, peppers and onion on the sheet pan and pour seasoning over it. Mix well with your hands, and spread into an even layer. Roast for 20 minutes, stirring halfway.

While it’s roasting, prepare “The Rest” and “Optional Toppings”. Load your bowl to your liking!