Easy Chicken Fajita Rice Bowls

• Gluten free

• Meat

  • 1 lb Chicken breast

• Produce

  • 1 Avocado
  • 1/4 cup Cilantro
  • 1/2 tsp Garlic powder
  • 1 Green bell pepper
  • 1 Lime
  • 1 tsp Oregano
  • 1 Red bell pepper
  • 1 White or yellow onion, medium

• Condiments

  • 1 tbsp Taco sauce or mexican hot sauce

• Pasta & Grains

  • 1 Minute rice ready to serve brown rice and quinoa

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Cayenne
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 4 tbsp Canola oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 1 cup Greek yogurt or sour cream

Found on dinnerthendessert.com

Description

Ingredients

• 1 medium white or yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper sliced
• 1 pound chicken breast, sliced into 1 inch pieces
• 1 tablespoon cumin
• ½ teaspoon cayenne
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 tablespoons canola oil, divided
• 1 cup greek yogurt or sour cream
• 1 tablespoon taco sauce or Mexican hot sauce
• Minute Rice Ready to Serve Brown Rice and Quinoa
• 1 avocado, diced
• 1 lime, quartered
• ¼ cup cilantro, minced

Directions

• In a small bowl combine the cumin, cayenne, oregano, garlic powder, salt and black pepper and combine half of it with the sliced vegetables and half with the sliced chicken.
• in a second small bowl combine the yogurt or sour cream with the hot sauce and stir to make your spicy crema.
• In a VERY hot skillet, put two tablespoons of canola oil.
• Add the chicken and cook on high heat, searing the outside for 1-2 minutes, then turning and cooking for one more minute.
• Remove the chicken from the pan and add in the onions and bell peppers.
• Cook on high for 1-2 minutes until the edges are slightly browned but they are still crisp.
• Serve over Minute Rice Ready to Serve Brown Rice and Quinoa, spoon on some of the vegetables, then the chicken and the avocado.
• Add some parsley and the spicy crema and serve with a wedge of lime.