By Ashley Rector
Slice the chicken breast into thin strips. In a mixing bowl, combine the chicken strips with 1 tablespoon of olive oil and 2 tablespoons of fajita seasoning. Toss well to coat evenly. Set aside.
Slice the bell peppers and onion into thin strips. In a large skillet over medium-high heat, add the seasoned chicken strips. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly browned.
Add the sliced onions and bell peppers to the skillet with the chicken. Sauté together for an additional 5-7 minutes, until the vegetables are tender and slightly caramelized.
While the chicken and vegetables are cooking, warm the black beans in a small saucepan over low heat for about 5 minutes. Stir occasionally and season with a pinch of salt if desired.
Prepare the toppings by slicing the avocado and chopping the fresh cilantro. Cut the lime into wedges.
Assemble the bowls: Divide the cooked brown rice evenly among serving bowls. Top each with a portion of the chicken and vegetable mixture, a spoonful of black beans, sliced avocado, and a sprinkle of fresh cilantro. Squeeze lime juice over each bowl to taste.
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This Main Course Mexican Chicken Healthy recipe is ready in 35 minutes and features boneless skinless chicken breast, cooked brown rice, black beans and other delicious ingredients. Contains 590 calories total.
Slice the chicken breast into thin strips. In a mixing bowl, combine the chicken strips with 1 tablespoon of olive oil and 2 tablespoons of fajita seasoning. Toss well to coat evenly. Set aside.
Slice the bell peppers and onion into thin strips. In a large skillet over medium-high heat, add the seasoned chicken strips. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly browned.
Add the sliced onions and bell peppers to the skillet with the chicken. Sauté together for an additional 5-7 minutes, until the vegetables are tender and slightly caramelized.
While the chicken and vegetables are cooking, warm the black beans in a small saucepan over low heat for about 5 minutes. Stir occasionally and season with a pinch of salt if desired.
Prepare the toppings by slicing the avocado and chopping the fresh cilantro. Cut the lime into wedges.
Assemble the bowls: Divide the cooked brown rice evenly among serving bowls. Top each with a portion of the chicken and vegetable mixture, a spoonful of black beans, sliced avocado, and a sprinkle of fresh cilantro. Squeeze lime juice over each bowl to taste.
Calories per Serving: 590
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