Sheet Pan Fajita Bowls

1. Preheat oven to 425°F.

2. Add the sliced chicken, bell peppers, and red onion to a large sheet pan. Drizzle with olive oil and toss to coat.

3. In a small bowl, whisk together the taco seasoning and bone broth.

4. Pour the seasoning mix over the chicken and vegetables and toss until everything is evenly coated. Spread into an even layer on the sheet pan.

5. Roast for 20–25 minutes, or until the chicken is cooked through and the vegetables are tender with lightly caramelized edges.

6. Finish with a squeeze of fresh lime juice.

7. Heat the Grain Trust Cilantro Lime Rice according to package directions.

8. Divide the rice among bowls.

9. Top the rice with the chicken fajita mixture, shredded cheese, and sliced avocado.

10. Garnish with fresh cilantro and serve with lime wedges.