Servings: 4 | Time: 45 minutes | Dairy-free, gluten-free, high-protein

Tender shredded chicken and roasted vegetables with a light orange flavor topped on a bed of warm brown rice with a side of crunchy baby cucumbers, these chicken carnitas rice bowls are an easy weeknight dinner.

Appliances & Utensils

• Sheet pan & parchment paper

• Mixing bowl

• Knife & cutting board

• Pan & spatula

• Measuring cups & spoons

• Blender or food processor (optional)

• Stand mixer (optional)

Ingredients

For the sheet pan:
1 ½ pounds chicken breast, thinned
2 yellow squash, washed and diced
1 yellow onion, washed and sliced
2 oranges, juiced
2 limes, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon black pepper

For the sides:
1 cup brown rice, cooked
2 cucumbers, peeled

(Optional: Avocado green sauce)
1 ½ avocados
¼ cup fresh parsley, washed
2 limes, juiced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh chives, washed
2 teaspoons fresh basil, washed
2 cloves garlic, peeled
1 teaspoon kosher salt
2 turns black pepper

Instructions

1. Preheat: Preheat oven to 425°F and line a sheet with parchment paper.

2. Marinate the mixture: In a bowl, combine the juice of 2 oranges, the juice of 2 limes, 2 tablespoons EVOO, 1 tsp cumin, 1 tsp dried oregano, 1 tsp chili powder, 1 tsp red pepper flakes, 1 tsp salt, and black pepper. Add in the thinned chicken breast slices and sliced yellow onion. Marinate for 20 minutes.

3. Prepare the rice: Cook the rice according to package.

4. Prepare the sheet pan: Lay the diced squash on the sheet pan. Move the chicken and onions over to the sheet pan, leaving the remaining marinade in the bowl.

5. Bake: Bake the the sheet pan for 15 to 18 minutes at 425°F or until chicken is cooked through.

6. Shred chicken: Remove from oven and shred chicken with a fork or stand mixer

7. (Optional) Make the Avocado green sauce: In a food processor, add 1 ½ avocados, ¼ cup fresh parsley, juice of 2 limes, 2 tablespoons EVOO, 1 tablespoon fresh chives, 2 teaspoons fresh basil, 2 cloves peeled garlic, 1 teaspoon salt, and 2 turns black pepper. Blend until smooth.

8. Serve: In a bowl, add brown rice, cucumbers, and fajita chicken and vegetables. Top with green sauce or freshly sliced avocado and enjoy!

   
   

Frequently asked questions

Can I meal prep these bowls?
Yes, these rice bowls are great for meal prep. Store the chicken, veggies, and rice in separate containers in the fridge for up to 3 days. Assemble when ready to eat and top with cucumbers or avocado right before serving for freshness.

Can I make this recipe without the avocado green sauce?
Of course. The sauce adds a creamy, herby flavor, but the bowls are still delicious with just fresh avocado slices, salsa, or a squeeze of lime.

Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs work well and stay juicy after baking. Just adjust the cooking time slightly if they’re thicker to be sure they are cooked through.

Do I have to marinate the chicken?
Marinating adds extra flavor, but if you’re short on time you can skip it. Simply season the chicken directly with the spices and citrus juice before baking. The flavor may change slightly.

Can I substitute the vegetables?
Definitely. Bell peppers or zucchini would be tasty swaps for the squash.

What if I don’t have a food processor for the sauce?
You can use a blender, an immersion blender, or mash everything by hand with a fork for a chunkier texture.

Is this recipe spicy?
It has a light kick from the red pepper flakes, but it’s not overly spicy. If you’re sensitive to heat, reduce the amount of chili powder or skip the red pepper flakes altogether.

Can I make this recipe grain-free?
Yes! Simply swap the brown rice for cauliflower rice or serve the chicken and veggies over a bed of lettuce for a salad bowl.

More Resources

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Best,

Grace

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