# What You Need:
→ Protein
01 - 1 pound boneless, skinless chicken breast or thighs, cut into thin strips
→ Vegetables
02 - 2 bell peppers (any color), sliced
03 - 1 large red onion, sliced
04 - 1 zucchini, sliced (optional)
→ Fajita Seasoning
05 - 2 tablespoons olive oil
06 - 2 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon cayenne pepper (optional, for heat)
→ Base
15 - 2 cups cooked rice or cauliflower rice
→ Optional Toppings
16 - 1 avocado, sliced
17 - 1/2 cup fresh cilantro, chopped
18 - 1/2 cup salsa or pico de gallo
19 - 1/4 cup shredded cheese or dairy-free cheese
20 - 1/4 cup sour cream or dairy-free alternative
21 - Lime wedges
# How-To:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine the chicken strips, sliced bell peppers, red onion, and zucchini.
03 - In a small bowl, whisk together the olive oil and all fajita seasoning ingredients. Pour over the chicken and vegetables, then toss until evenly coated.
04 - Spread the chicken and vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender with slight charring.
06 - While the fajita mixture roasts, prepare rice or cauliflower rice according to package instructions.
07 - Divide the cooked rice or cauliflower rice among four bowls. Top each with the roasted chicken and fajita vegetables.
08 - Add your choice of optional toppings and a squeeze of lime juice before serving.
