Baked Chicken fajitas with Rice


  • 1 lb boneless, skinless chicken breasts
  • 1 1 oz package 30 % less sodium taco seasoning
  • 2 green or red bell peppers sliced
  • 1 medium size red oinion sliced
  • 1 tbsp oilve oil
  • 1 16 oz refrigerated fresh salsa
  • 2 cups uncooked instant brown rice
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/2 cup chopped fresh cilantro optional


  1. Preheat Oven to 400 degrees
  2. Line a Large rimmed baking sheet with aluminum foil.
  3. Rub both sides of chicken breasts with taco seasoning reserving excess seasoning.
  4. Place in center of baking sheet.
  5. Toss bell pepper and onion with olive oil and remaining seasoning in a large bowl.
  6. Spread around chicken on baking sheet.
  7. Pour salsa over chicken.
  8. Bake 25 minutes or until chicken is done.

While Chicken and vegetables bake, cook rice according to package directions. Slice Chicken Scoop rice evenly onto each of 4 dinner plates. Top with Chicken, bell peppers and onions, cheese, and cilantro (if Using)

*Recipe prepared by registered dietitians from St. Vincent’s Health System Nutrition (Per Serving)] 450 calories: 11 g total fat; 3 g saturated fat; 34 g protein; 48 g carbohydrate; 5 g fiber; 750 mg sodium