Our Basecamp registered dietitian, Jamie, brings you easy-to-follow tips and tools to help you stay on your path nutritionally. Each week we rotate between live, online classes to personalized videos from Jamie and great tips to challenge you to explore new food opportunities.
Sheet Pan Chicken Fajita Bowls
Prep Time: 15 mins | Cook Time: 25 mins | Serves: 4-6
Ingredients:
• 1-1 ½ lbs chicken breast (cut into thin strips)
• 3-4 bell peppers (cut into thin strips)
• 1 yellow onion (cut into thin strips)
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• 2 Tbs olive oil
• Salt and pepper to taste
• 4 cups brown rice (cooked)
• 1 can no salt added black or pinto beans (rinsed and drained)
• ½ c fresh cilantro (chopped)
• 1 lime (sliced into wedges)
Directions:
Preheat oven to 425°
Combine chili powder, cumin, paprika, salt and pepper in small bowl
In large bowl toss chicken, bell peppers, and onion with spice blend and olive oil, mix until combined
Pour chicken and pepper mixture onto a greased baking sheet and distribute evenly
Place baking sheet in oven and bake for 20-25 minutes, or until chicken is cooked through and peppers are tender
While the chicken is baking, prep your rice (cook or reheat), beans (warm on stovetop or in the microwave), and toppings
Scoop rice and beans into a serving bowl, top with chicken fajita mixture and desired toppings
Add a squeeze of fresh lime, serve immediately and enjoy!
Tips and Variations:
Use salad greens in the place of the rice and beans
Serve fajita mix with warm tortillas for a more traditional fajita meal
Use lean beef or tofu instead of chicken
Top with cotija cheese, sour cream, guacamole, salsa, or other desired toppings
Use leftover brown rice or quinoa
Make a double batch if cooking for a family and/or want leftovers
Visit our BASECAMP IS EVERYWHERE page to learn more!