By Codi Ferguson
Trim any excess fat from the chicken thighs or breasts and cut them into bite-sized strips.
In a large bowl, combine the chicken strips, 1 tablespoon of olive oil, fajita seasoning, juice of half a lime, salt, and pepper. Stir to coat the chicken evenly.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for about 7-10 minutes, stirring occasionally, until fully cooked and browned. Remove the chicken from the skillet and set aside.
In the same skillet, add sliced onion and bell peppers (red, yellow, and green). Cook for about 5-7 minutes until they are tender but still slightly crisp. Season with a little more salt and pepper to taste.
Add the cooked chicken back into the skillet with the peppers and onions. Stir to mix well, heating through for an additional 2-3 minutes.
Serve the chicken and pepper mixture over bowls of brown rice. Top each bowl with black beans, sliced avocado, a dollop of salsa, a sprinkle of chopped cilantro, and lime wedges on the side for squeezing over the top.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Dish Mexican Healthy recipe is ready in 45 minutes and features Boneless skinless chicken thighs or breast, Brown rice, Black beans and other delicious ingredients. Contains 580 calories total.
Trim any excess fat from the chicken thighs or breasts and cut them into bite-sized strips.
In a large bowl, combine the chicken strips, 1 tablespoon of olive oil, fajita seasoning, juice of half a lime, salt, and pepper. Stir to coat the chicken evenly.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for about 7-10 minutes, stirring occasionally, until fully cooked and browned. Remove the chicken from the skillet and set aside.
In the same skillet, add sliced onion and bell peppers (red, yellow, and green). Cook for about 5-7 minutes until they are tender but still slightly crisp. Season with a little more salt and pepper to taste.
Add the cooked chicken back into the skillet with the peppers and onions. Stir to mix well, heating through for an additional 2-3 minutes.
Serve the chicken and pepper mixture over bowls of brown rice. Top each bowl with black beans, sliced avocado, a dollop of salsa, a sprinkle of chopped cilantro, and lime wedges on the side for squeezing over the top.
Calories per Serving: 580
Your Rating:
