Sheet-Pan Chicken Fajita Bowls

Ingredients · per serving

• ½ tsp Dried oregano
• 1 lime Lime
• ½ pepper Red bell pepper
• ½ avocado Avocado
• ½ tsp Chilli powder
• 2 tbsp Olive oil
• ½ pepper Yellow bell pepper
• 1 tsp Ground cumin
• 1 tbsp Soured cream
• 60 g Long-grain rice
• small handful Fresh coriander
• to taste Salt
• 15 g Cheddar cheese
• 150 g Chicken thigh
• 1 tsp Smoked paprika
• ½ tsp Garlic powder
• 50 g Onion

Instructions

1. Heat oven to 220°C / 425°F. Line a baking tray with parchment paper for easy clean-up.
2. Slice the chicken into 1cm strips. Slice the peppers and onion into 1cm strips.
3. In a large bowl, toss the chicken, peppers, and onion with the olive oil, lime juice, smoked paprika, cumin, oregano, garlic powder, chilli powder (if using), salt, and pepper. Make sure everything is coated.
4. Spread on the baking tray in a single layer — don't crowd, or it'll steam instead of roast.
5. Roast 20-25 min, tossing once halfway through, until the chicken is cooked through and the peppers are charred at the edges.
6. Meanwhile, cook the rice: rinse the rice, combine in a small pot with 120ml water + a pinch of salt. Bring to a boil, reduce to lowest heat, cover, cook 12 min. Off heat, rest 5 min, fluff with a fork.
7. Make a quick guacamole: mash the avocado in a bowl with the juice of half a lime, a pinch of salt, and a sprinkle of finely chopped onion. Stir in chopped coriander.
8. Build the bowl: rice in the bottom, roasted chicken and peppers on top, dollop of guacamole on the side, drizzle of soured cream, sprinkle of cheese, final scatter of coriander.

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