(Make Ahead) Chicken Fajita Lunch Bowls

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Serves 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.

      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

      Dressing updated 09/16

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