Grilled Chicken Fajita Bowls with Cilantro Lime Rice

• Meat

  • 2 Chicken breasts

• Produce

  • 1 Avocado
  • 1/2 Bay leaf
  • 2 Bell peppers, red
  • 1/2 can Black beans
  • 2 tbsp Cilantro
  • 1 Onion, medium
  • 1/2 tsp Onion powder

• Condiments

  • 1/2 tbsp Lemon juice
  • 1 1/2 tbsp Lime juice
  • 1 Sour cream and salsa if desired

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 tsp Paprika
  • 1/2 tsp Pepper, fresh ground
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 2 cups Water

• Pasta & Grains

  • 1 1/2 cups Basmati or long-grain white rice

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Ingredients

• 2-3 chicken breasts thinly sliced
• 1 1/2 cups basmati (or long grain white) rice
• 2 cups water
• 2 bell peppers (red, orange, yellow, or green)
• 1 medium onion
• 2 tbsp chopped cilantro + extra for garnish
• 1/2 can black beans (optional)
• 1 tsp salt
• 1 1/2 tbsp lime juice
• 1/2 tbsp lemon juice
• 1/2 bay leaf
• 4 tbsp olive oil divided
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp fresh ground pepper
• 1/2 tsp onion powder
• 1 avocado sliced
• sour cream and salsa if desired

Directions

• Slice chicken breasts into thin strips. Combine 3 tbsp olive oil, chili powder, paprika, cumin, and onion powder in a quart size ziplock bag.
• Add chicken to bag and let it marinate.It is a good idea to start the marination process at least an hour before you cook.
• While onions saute start the chicken grilling. You can either throw the chicken strips on your outdoor grill or on a Foreman Grill. I cooked mine indoor on the Foreman Grill. 3-5 minutes will do it.
• Keep the bag with the marinade to use for the fajita veggies.
• These instructions are for cooking rice in a RICE COOKER. You may need to alter the amount of water you use if boiling in a pot on the stove.
• Combine rice, water, bay leaf, and salt in your rice cooker and start.
• When your rice is done cooking, remove bay leaf and stir in the cilantro, lime juice, and lemon juice.
• While your rice is cooking, Slice onion into thin strips.
• Heat 1 tbsp olive oil on medium high in a large skillet and add onion.
• Cook onion for about 2 minutes then add thinly sliced bell peppers.
• Immediately add the marinade retained from the chicken and cook approximately 3 minutes.
• Remove from heat.
• If using black beans, add them to bell pepper/onion mixture and stir.
• Layer rice, bell peppers and onions, meat, garnishes, and avocado in that order.
• Enjoy!