By Brittanie Peterson
Cook the rice according to package instructions. Once cooked, stir in freshly chopped cilantro and juice of half a lime. Set aside.
Slice the chicken breasts into thin strips. Toss them in a bowl with 1 tablespoon of olive oil and the fajita seasoning. Ensure they are well-coated.
Slice the bell peppers and onion into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until fully cooked and lightly browned, about 7-8 minutes. Remove from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Season with a pinch of salt and pepper. Sauté until the vegetables are soft and slightly charred, about 5-7 minutes.
Drain and rinse the black beans. In a small pot, heat the beans over medium heat until warmed through, about 5 minutes. Season with salt if necessary.
Slice the avocado and remaining lime into wedges for serving.
Assemble the bowls: Start with a base of cilantro-lime rice, then top with fajita chicken, sautéed peppers and onions, black beans, and avocado slices. Garnish with extra cilantro and lime wedges if desired.
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This Mexican Main Course Bowls recipe is ready in 45 minutes and features Boneless skinless chicken breasts, Mixed bell peppers, Onion and other delicious ingredients. Contains 520 calories total.
Cook the rice according to package instructions. Once cooked, stir in freshly chopped cilantro and juice of half a lime. Set aside.
Slice the chicken breasts into thin strips. Toss them in a bowl with 1 tablespoon of olive oil and the fajita seasoning. Ensure they are well-coated.
Slice the bell peppers and onion into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until fully cooked and lightly browned, about 7-8 minutes. Remove from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Season with a pinch of salt and pepper. Sauté until the vegetables are soft and slightly charred, about 5-7 minutes.
Drain and rinse the black beans. In a small pot, heat the beans over medium heat until warmed through, about 5 minutes. Season with salt if necessary.
Slice the avocado and remaining lime into wedges for serving.
Assemble the bowls: Start with a base of cilantro-lime rice, then top with fajita chicken, sautéed peppers and onions, black beans, and avocado slices. Garnish with extra cilantro and lime wedges if desired.
Calories per Serving: 520
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