This Chicken Fajita Rice Bowl is an easy, flavorful Trim Healthy Mama-friendly E dinner with a fiesta flair. If you want a Fuel Pull meal instead, you could omit the brown rice. For an S meal, you could stuff the roasted chicken and peppers in a low-carb wrap with sour cream and cheese. For an S helper, limit your rice to 1/4 cup or less, use sour cream instead of 0% fat Greek yogurt, and sprinkle on a little cheddar.

Serving this dish with a dollop of 0% Greek yogurt instead of sour cream keeps it lean, while still adding creaminess and extra protein. A squeeze of lime adds a fresh kick. I like to roast my chicken breast strips and pepper mixture on a stone bar pan to lock in the moisture.

Yield: 4-5servings

Chicken Fajita Rice Bowl | THM: E

Name: Chicken Fajita Rice Bowl | THM: E
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts, cut into strips; 1 red pepper, cut into strips; 1 orange pepper, cut into strips; 1 yellow pepper, cut into strips; 1/2 red onion, sliced; 2 tsp chili powder; 1 tsp sea salt; 1 tsp paprika; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp cumin; 1/4 tsp cayenne powder; 1 Tbsp olive oil; 2 cups brown rice; 0% Greek yogurt; 1 lime

This Chicken Fajita Rice Bowl is an easy, flavorful Trim Healthy Mama-friendly E dinner with a fiesta flair.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

4 boneless, skinless chicken breasts, cut into strips
1 red pepper, cut into strips
1 orange pepper, cut into strips
1 yellow pepper, cut into strips
1/2 red onion, sliced
2 tsp chili powder
1 tsp sea salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp cayenne powder
1 Tbsp olive oil
2 cups brown rice
0% Greek yogurt
1 lime

Instructions

Preheat oven to 400 F. Arrange sliced chicken breast, peppers, and onion on a baking sheet. Stir spices together in a small bowl and sprinkle over top. Pour on olive oil and use your hands or tongs to ensure the meat and vegetables are evenly coated. Bake on rimmed stoneware or foil-lined baking sheet at 400 for 20 minutes.
Serve over cooked brown rice with a dollop of 0% fat Greek yogurt and squeeze on a bit of fresh lime juice.

6 thoughts on “Chicken Fajita Rice Bowl | THM: E”

Catharine

September 25, 2017 at 12:50 pm

Yum! Yum! Yum!
The whole family loved it but my husband RAVED about it!
*I did not use all the seasoning just sprinkled some on till it looked good and covered and saved the rest. Now I have Fajita seasoning on hand for the next time I make it. #winwin
Joy

December 29, 2017 at 3:54 pm

I can’t tell you how glad I am to find your blog. I’m so new in thm and I get overwhelmed by all those expensive special ingredients.
Are all your recipes made with no special ingredients? ?
- Jacinda
  
  December 29, 2017 at 10:14 pm
  
  Yes, 99% of them have no special ingredients!
Pingback: THM Mexican Food Round-Up - Darcie's Dish
Pingback: Weekly Meal Plan 3/18-24/19 - All Behind A Smile
Arletta

February 9, 2021 at 3:58 pm

Can I add black beans and still keep it an E?

Ingredients

Instructions

6 thoughts on “Chicken Fajita Rice Bowl | THM: E”

Leave a Comment Cancel reply