Baked Chicken Fajita Bowls Dinner Print this recipe Details Serves: 4Number of ingredients: 18To prep: 10 minutesTo cook: 40 minutesDifficulty: Easy Nutrition per servingKilojoules: 1600Calories: 382Protein: 31.3gFat: 19.3gSaturated Fat: 4gCarbohydrates: 13.8gCarbohydrates per 100g: 1.88gFiber: 13.3gSodium: 183mgPotassium: 1698mg Ingredients 500g chicken thigh, skin removed, cut into strips 1 small onion, sliced thinly 1 red capsicum, thinly sliced 1 green capsicum, thinly sliced 1 yellow capsicum, thinly sliced 1 tbsp extra virgin olive oil 1 tsp cumin powder 1 tsp chilli powder ½ tsp garlic powder ½ tsp smoked paprika ½ tsp dried oregano Salt and pepper to taste ½ cup coriander, chopped I large iceberg lettuce, washed and shredded 4 tbsp reduced fat Greek yoghurt 4 medium tomatoes, diced 1 large avocado, peeled, stone removed Juice of 1 lime Method Preheat oven to 200 degrees Celsius In a large bowl, add sliced chicken and vegetables. Add olive oil and spices. Use your hands to coat the vegetables and chicken evenly. On a large, greased baking tray, add the fajita mixture. Spread out into a single layer. You may need two baking trays and may wish to use baking paper too. Bake for a total of approximately 30-40 minutes, stirring halfway through. Once cooked, take out of oven, squeeze lime juice all over and scatter with coriander leaves. Smashed avocado: in a small bowl, add avocado, a squeeze of lime juice and a pinch of salt and pepper. Roughly mash with fork. In separate 4 bowls, add shredded lettuce. Next top with fajita mixture, chopped tomato, smashed avocado and a dollop of Greek yoghurt.
