By Sasha Gordanier
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced chicken breast and bell peppers & onion mix. Sprinkle the fajita seasoning evenly over the mixture.
Cook the chicken and vegetables, stirring occasionally, until the chicken is fully cooked and the vegetables are tender but still slightly crisp, about 10-12 minutes.
While the chicken and vegetables are cooking, prepare the toppings. Dice the avocado and chop the cilantro.
Once the chicken and vegetables are cooked, remove from heat. In serving bowls, divide and layer: 3/4 cup of cooked brown rice, 1/2 cup black beans, a portion of the chicken fajita mixture.
Top each bowl with diced avocado and a generous sprinkle of chopped cilantro. Squeeze lime juice over the top. Add salt and pepper to taste if needed.
Serve the Chicken Fajita Bowls warm and enjoy!
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This Main Course Mexican Healthy recipe is ready in 40 minutes and features Chicken breast, Bell peppers & onion, Fajita seasoning and other delicious ingredients. Contains 550 calories total.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced chicken breast and bell peppers & onion mix. Sprinkle the fajita seasoning evenly over the mixture.
Cook the chicken and vegetables, stirring occasionally, until the chicken is fully cooked and the vegetables are tender but still slightly crisp, about 10-12 minutes.
While the chicken and vegetables are cooking, prepare the toppings. Dice the avocado and chop the cilantro.
Once the chicken and vegetables are cooked, remove from heat. In serving bowls, divide and layer: 3/4 cup of cooked brown rice, 1/2 cup black beans, a portion of the chicken fajita mixture.
Top each bowl with diced avocado and a generous sprinkle of chopped cilantro. Squeeze lime juice over the top. Add salt and pepper to taste if needed.
Serve the Chicken Fajita Bowls warm and enjoy!
Calories per Serving: 550
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