Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Combine the sliced chicken breasts, bell peppers, and red onion in a large bowl.
Drizzle the olive oil over the chicken and vegetables, then sprinkle the chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Toss everything together until the chicken and vegetables are well-coated with the seasoning.
Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even cooking.
Bake in the oven for 20-25 minutes or until the chicken is cooked and the vegetables are tender and slightly charred.
While the fajita mixture is cooking, prepare your brown rice or quinoa according to the package instructions.
Once the chicken and vegetables are done, remove the baking sheet from the oven and let it cool slightly.
To assemble the fajita bowls, start with a brown rice or quinoa base, add a generous serving of the chicken fajita mixture, and top with fresh cilantro, avocado slices, and a squeeze of lime juice.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 4Cooking Time: 25 minutesTotal Time: 40 minutesKcal: Approximately 450 kcal per serving