Yields 4 servings at 450 calories.
This is a simple meal me and my mom love to make because we can build our own bowls to our liking! These fajita bowls have a good spicy kick to them but the rice makes it the perfect pairing. These sheet pan fajita bowls are also great for meal prep!
INGREDIENTS
4 thinly sliced chicken breast
2 bell peppers (i do one green and one red)
1/2 yellow onion (optional, I’m not an onion gal but goes well with this recipe)
Fajita Seasoning (I buy this at HEB but McCormick sells a packet of this by the taco seasoning)
1 Tsp each of cumin and chili powder
4 cups COOKED jasmine rice (any rice is fine, even cauliflower rice!)
You can add any beans you like but I did not include them here.
Salsa
Light Sour Cream
DIRECTIONS
Preheat oven to 400 degrees F. Slice the chicken into thin strips and lay evenly on a sheet pan lined with foil and sprayed with non-stick spray. Cut your bell pepper in long strips as well, gut out the inside with seeds first. Slice your onion if you’re using one and lay the veggies on the same pan as the chicken if there’s room or a new pan if you’re making a big batch. Spray on olive oil spray and sprinkle with salt, pepper, fajita seasoning, cumin and chili powder.Bake for 25 minutes until chicken is cooked through and veggies are tender. While its baking cook your rice (I always go for the microwave kind because its so convenient and hard to mess up!). Add 1 cup rice to a bowl, top with fajita and veggies, add sour cream and salsa or other toppings of choice and ENJOY!
WW SMART POINTS
*Not including sour cream*
BLUE- 6SP
GREEN- 9sp
PURPLE- 6SP (0sp with brown rice and no sour cream!)
Yields 4 servings at 450 calories.
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