By Protein
Chicken Fajita Baja Bowl Recipe
Ingredients
- 4 Oz Brown Rice & Quinoa Blend, Cooked (Commercially Prepared)
- 1 Oz Cilantro Lime Vinaigrette (Commercially Prepared)
- 2 Oz Romaine Lettuce, Chopped, 1 inch
- 2 Oz Black Bean & Roasted Corn Mix, Cooked (Commercially Prepared)
- 4 Oz Tyson Red Label® Fully Cooked Unbreaded Fajita Seasoned Chicken Breast Strips, Large
- 5 Ea. Cherry Tomatoes, Halves
- 1 Oz Pickled Red Onions (Commercially Prepared)
- 1 Tbsp Queso Fresco Cheese, Crumbled
- 2 Oz Pico de Gallo Salsa (Commercially Prepared)
Alternative product
- Tyson Red Label® Fully Cooked Unbreaded Fajita Seasoned Chicken Breast Strips, Small
Enjoy fresh-off-the-grill flavor with Tyson Red Label® Fajita Seasoned Chicken Breast Strips . Add lettuce, onions, and your favorite salsa to serve up a delicious fajita bowl.
Directions
- Pre-heat oven at 350° F.
- Place Tyson Red Label® Fajita Seasoned Chicken Breast Strips onto a parchment lined sheet pan.
- Cook for approximately 12-15 minutes and internal temperature reaches 165° F.
- Remove from oven and hold.
- Reserve
To assemble
- Place warm brown rice quinoa blend and cilantro lime vinaigrette into a mixing bowl and toss to combine.
- Place a serving bowl onto a clean work surface.
- Remove prepared brown rice quinoa mix from mixing bowl and place into a serving bowl.
- Top with romaine lettuce and warm black bean corn mix.
- Place the Tyson Red Label® Fajita Seasoned Chicken Breast Strips onto the center of the bowl.
- Garnish bowl with cherry tomatoes, pickled red onions and queso fresco.
- Serve as needed with Pico de Gallo on the side.
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