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5 from 3 votes

Fajita Chicken Plate

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Fajita Chicken
Servings: 4
Calories: 504kcal


  • 1 none cooking spray
  • 1 pound chicken breast
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 3 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin, ground
  • 1 teaspoon oregano, dried
  • 1 cup brown rice, raw
  • 1 medium bell pepper, red
  • 1 medium bell pepper, orange
  • 1/2 medium onion, red
  • 1 cup corn, canned
  • 1 tablespoon lime juice
  • 3 tablespoon vinegar, white wine

Serve With

  • 2 cup pineapple


  • Preheat oven to 425°F.
  • Line a baking dish with foil and spray with cooking spray.
  • Pound out chicken so that each piece is of similar thickness.
  • Mix together salt, pepper, 1 tablespoon olive oil, chili powder, paprika, cumin and oregano. Rub this mixture over chicken, then bake for 10 minutes.
  • Flip chicken breasts over and continue baking for 10-15 minutes longer until chicken is cooked through and no longer pink. Set aside to cool, then slice into strips.
  • Meanwhile, cook rice according to package directions, and slice peppers and onion.
  • Add veggies (including corn) to a large bowl, along with remaining olive oil, lime juice, and vinegar; toss together until mixed and well coated.
  • Serve veggies and chicken over rice, with pineapple on the side.


Calories: 504kcal | Carbohydrates: 60g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 299mg | Fiber: 6g | Sugar: 11g