Ingredients:

  • 1.5 lb boneless skinless chicken breast, sliced into strips
  • 3 large bell peppers, sliced into strips
  • 1 medium red onion, sliced into wedges
  • 2 tbsp olive oil
  • 2 tbsp fajita seasoning
  • 2 cups cooked long-grain white or brown rice
  • 1 large avocado, diced
  • 2 medium limes, cut into wedges
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup plain Greek yogurt

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: High heat is non negotiable for that charred look.
  2. In a large mixing bowl, combine the chicken strips, sliced peppers, and onions.
  3. Pour over the olive oil and fajita seasoning, tossing thoroughly until evenly coated.
  4. Spread the mixture in a single layer across a large rimmed sheet pan. Ensure ingredients are not crowded to allow for searing rather than steaming.
  5. Roast for 18–20 minutes until the chicken is opaque throughout and the edges of the peppers are charred.
  6. Divide the cooked rice evenly among four airtight meal prep containers.
  7. Top the rice with the roasted chicken and vegetable mixture.
  8. Place the diced avocado, Greek yogurt, and lime wedges in small condiment containers or on one side of the bowl. Note: This prevents the rice from getting mushy.