Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into ½-inch strips
  • 1 large red bell pepper, sliced
  • 1 large orange bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 large red onion, sliced
  • 1 tbsp olive oil (plus more for drizzling)
  • 1 packet (1 oz/28g) fajita seasoning mix
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 lime, cut into wedges (for serving)
  • ½ cup cooked brown rice (or quinoa, cauliflower rice)
  • ½ cup black beans, rinsed and drained
  • ¼ avocado, sliced or diced
  • 2 tbsp salsa
  • 1 tbsp plain Greek yogurt (or sour cream alternative)
  • Fresh cilantro, chopped (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Slice chicken and vegetables into strips.
  2. In a large bowl, toss the chicken and vegetables with olive oil, fajita seasoning, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Ensure everything is evenly coated.
  3. Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp. Toss halfway through for even cooking.
  4. Divide the cooked brown rice, black beans, roasted chicken and vegetables evenly between four bowls.
  5. Top each bowl with avocado, salsa, Greek yogurt, and cilantro (if using). Serve with lime wedges.