(Make Ahead) Chicken Fajita Lunch Bowls #dinner #healthy

Make these chicken fajita lunch bowls for sound snacks as the week progressed! Propelled by a Mexican bean serving of mixed greens, this formula joins chime peppers, prepared chicken bosom and rice with a delightful fajita-vinaigrette.

With solid vegetables, protein and carbs, this is a finished and filling lunch that will fuel your body into the evening. These lunch bowls are anything but difficult to prepare, and taste incredible even on day four!

I love getting a charge out of these chicken fajita lunch bowls with a press of new lime, guacamole or a couple of branches of new cilantro.

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Ingredients
Chicken

• 1 lb boneless chicken breasts roughly 2 large 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

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.

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