Chicken Fajita Lunch Bowl

Always bring your own lunch to office or you always make lunch for your kids when they in school? Full of good stuff on it, this lunch menu will make full all the rest of the day. This is not just leafy salad, it combines basmati rice (feel free to sub your favorite rice) with lots of fresh bell peppers and corn kernels. so you can ensure that this is healthy enough for you or your kids.

Chicken Fajita Lunch Bowl

SERVES: 4

Ingredients

Chicken

• 2 chicken breasts
• 1 tablespoon olive oil
• salt & pepper

Salad

• ¾ cup basmati rice (uncooked)
• 2 bell peppers, sliced into strips
• 2 tablespoons red onion, diced
• 1 cup corn kernels

Vinaigrette:

• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• 2 teaspoon sugar
• 2 teaspoons lime juice

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2 tablespoons white wine vinegar

Instructions

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.

Notes

Find out more about this recipe HERE

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

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