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Recipe: Chicken Fajita Bowl

Dec 08, 2020


For chicken:

1 tablespoon olive oil

Juice of one lime

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Freshly ground pepper, to taste

1 lb. boneless, skinless chicken breast, cubed

For veggies:

2 medium red bell peppers, sliced

1 large red onion, sliced

1 tablespoon olive oil

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

For rice:

3 cups cooked brown rice

2 tablespoons chopped cilantro

1/4 teaspoon of salt

Juice of 1/2 lime

For salsa and topping:

1 cup diced tomatoes

1/3 cup chopped white onion

1/4 cup chopped cilantro

Pinch of salt

Fresh ground black pepper, to taste

Avocado, thinly sliced


Preheat oven to 450 degrees

For the chicken:

1. In a large bowl, whisk together the chicken ingredients from olive through pepper.

2. Add the chicken and toss evenly to coat.

3. Set aside and allow to marinate while you make the veggies.

For the veggies:

1. Combine all veggie ingredients in a large bowl. Toss and evenly coat veggies with oil and seasoning.

2. Transfer to a sheet pan and roast 20 minutes, tossing halfway through.

3. Meanwhile, prepare the rice and salsa. In a medium bowl, combine cooked rice with cilantro, salt, and lime juice.

4. In a small bowl, make the salsa by combining the tomatoes, onion, cilantro, salt, and pepper.

5. Remove veggies from the oven and place marinated chicken evenly among the veggies.

6. Return to oven and roast 10 minutes or until the chicken is done.

7. Place 3/4 cup rice in each of 4 bowls. Evenly divide the chicken, veggies, salsa, and sliced avocado among each bowl and serve.

Nutrition facts (per serving)

Yield: 4 servings

Calories: 294

Total fat: 11 g

Saturated fat: 1 g

Cholesterol: 73 mg

Sodium: 364 mg

Carbohydrates: 22 g

Fiber: 4 g

Protein: 27 g