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(Make Ahead) Chicken Fajita Lunch Bowls

(Make Ahead) Chicken Fajita Lunch Bowls

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 m

Print

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

  1. Pre-heat oven to 425°F.

  2. Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.

  3. 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.

  4. Allow to rest for 10 more minutes before slicing.

Lunch Bowls:

  1. Cook the rice according to package directions. Allow to cool.

  2. In a large bowl, combine the rice, bell peppers, red onion and corn.

  3. Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.

  4. Divide amongst 4 lunch containers, topping with the chicken.

  5. 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

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