By Codi Ferguson
Slice the chicken thighs or breasts into thin strips. In a large bowl, combine the chicken strips with 1 tablespoon of olive oil and the fajita seasoning. Mix well to ensure all the chicken pieces are coated. Let it marinate for 10 minutes.
While the chicken is marinating, slice the bell peppers and onion into thin strips. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
Add the cooked chicken back to the skillet with the vegetables. Stir everything together and cook for an additional 2 minutes to combine the flavors. Season with salt and pepper to taste.
Prepare the bowls by dividing the cooked brown rice among four serving bowls. Top each bowl with a portion of the chicken and vegetable mixture.
Add a generous spoonful of black beans to each bowl.
Slice the avocados and place a few slices on each bowl. Squeeze fresh lime juice over the avocado and sprinkle with chopped cilantro.
Finish by adding a dollop of salsa to each bowl.
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This Main Course Gluten-Free Mexican recipe is ready in 45 minutes and features Boneless skinless chicken thighs or breast, Brown rice, Black beans and other delicious ingredients. Contains 620 calories total.
Slice the chicken thighs or breasts into thin strips. In a large bowl, combine the chicken strips with 1 tablespoon of olive oil and the fajita seasoning. Mix well to ensure all the chicken pieces are coated. Let it marinate for 10 minutes.
While the chicken is marinating, slice the bell peppers and onion into thin strips. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
Add the cooked chicken back to the skillet with the vegetables. Stir everything together and cook for an additional 2 minutes to combine the flavors. Season with salt and pepper to taste.
Prepare the bowls by dividing the cooked brown rice among four serving bowls. Top each bowl with a portion of the chicken and vegetable mixture.
Add a generous spoonful of black beans to each bowl.
Slice the avocados and place a few slices on each bowl. Squeeze fresh lime juice over the avocado and sprinkle with chopped cilantro.
Finish by adding a dollop of salsa to each bowl.
Calories per Serving: 620
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