Sheet Pan Chicken Fajita Rice Bowls | PALEO, Whole30
Servings: 6
Calories: 279kcal
Ingredients
For the Chicken Fajitas
- 1 1/2 lbs chicken breast, sliced into 1/2" thick strips
- 2 bell peppers (your choice of red, yellow, green), sliced
- 1 medium onion, halved & sliced
- 2 cloves garlic, minced
- 3 tbsp avocado oil
- 2 tsp ground cumin
- 1 tsp chili powder blend
- 1 tsp chipotle powder
- 1 tsp garlic powder
- 1 tsp onion powder
- pinch salt and pepper to taste
For the Cauliflower Rice
- 12 oz riced cauliflower, fresh or frozen
- 2 tbsp avocado oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400ºF. Line two baking sheets with parchment paper, or grease them lightly with your choice of cooking fat.
- On one baking sheet, prepare your fajitas by laying out the sliced veggies and chicken. Season with spices then drizzle with avocado oil. Toss to coat evenly.
- On another baking sheet, toss the cauliflower rice with avocado oil and salt & pepper. Lay out in a flat layer.
- Place both baking sheets in the oven (I put the cauliflower rice on the lower rack) and bake for 20 to 25 minutes. Toss the chicken and vegetables once halfway through for even cooking.
- Serve in bowls with cauliflower rice on bottom, and the chicken fajitas on top.
- Layer with your favorite garnish- avocado, chopped cilantro or red onion, salsa, or fresh lime. Enjoy!
Notes
- If you'd like to make this with shrimp, simply roast the veggies alone to start and add the shrimp to the sheet pan during the last 8 minutes!
Nutrition
Calories: 279kcal | Carbohydrates: 9g | Protein: 26g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 359mg | Fiber: 3g | Sugar: 4g | Iron: 2mg