(Make Ahead) Chicken Fajita Lunch Bowls
(Make Ahead) Chicken Fajita Lunch Bowls
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 m
Yields 4
Make these lunch bowls ahead of time and have your work lunches ready for the week!
Ingredients
Chicken
2 chicken breasts
1 tablespoon olive oil
salt & pepper
Salad
3/4 cup basmati rice (uncooked)
2 bell peppers, sliced into strips
2 tablespoons red onion, diced
1 cup corn kernels
Vinaigrette
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar
1 tablespoon lime juice
1/4 teaspoon salt
3 tablespoons olive oil
3 tablespoons white wine vinegar
Directions
Chicken
Pre-heat oven to 425°F.
Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.
Bake for 10 minutes, turn the chicken, then bake for another 10-15 minutes (depends on the size of your chicken breasts), until cooked through.
Allow to rest for 10 more minutes before slicing.
Lunch Bowls:
Cook the rice according to package directions. Allow to cool.
In a large bowl, combine the rice, bell peppers, red onion and corn.
Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.
Divide amongst 4 lunch containers, topping with the chicken.
Refrigerate until you are ready to serve.
by Denise | Sweet Peas & Saffron
Recipe Notes
Nutritional Information: Calories 479 // Fat 19 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 180 mg // Carbohydrate 41 g // Fiber 2 g // Sugars 5 g // Protein 30 g
Nutrition Facts
Serving Size: 1 lunch bowl
Amount Per Serving: As Served
Calories 479
Calories from fat 171
% Daily Value
Total Fat 19g
Saturated Fat 2g
Cholesterol 0mg
Sodium 180mg
Carbohydrate 41g
Dietary Fiber 2g
Sugars 5g
Protein 30g
