Mexican Chicken Fajita Rice Bowls

• Gluten free

• Meat

  • 2 1/2 lbs Chicken breasts

• Produce

  • 1 can Black beans
  • 1/4 cup Cilantro
  • 4 cloves Garlic
  • 1 Red onion, small
  • 1/2 cup Sweet corn
  • 1 Sweet pepper
  • 1/2 cup Tomatoes, fresh

• Condiments

  • 1/4 cup Lime juice

• Pasta & Grains

  • 3 cups Rice, cooked

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on wholeandheavenlyoven.com

Description

Ingredients

• 2-1/2 lbs chicken breasts
• 3 tablespoons olive oil
• 4 cloves garlic
• 1 sweet pepper
• 1/4 cup lime juice
• 1 can (28 oz) black beans
• 1/2 cup sweet corn
• 1/2 cup fresh tomatoes, diced
• 1 small red onion
• 1/4 cup cilantro
• 3 cups cooked rice
• Salt and pepper to taste
• 2-1/2 lbs chicken breasts, cut into 2-in long strips
• 4 cloves garlic, minced
• 1 large sweet pepper, julienned
• 3 tablespoons olive oil
• 1/4 cup lime juice, divided
• 1 can (28 oz) black beans, rinsed and drained
• 1/2 cup sweet corn
• 1/2 cup fresh tomatoes, diced
• 1 small red onion, diced
• 1/4 cup fresh cilantro, minced
• 3 cups cooked brown rice (or rice of your choice)
• Salt and pepper to taste
• Sour cream and avocado for topping, optional

Directions

• In a large skillet over medium-high heat, saute chicken, garlic, and pepper in oil until chicken is cooked and peppers are tender. Remove from heat and stir in 2 tablespoons lime juice and salt and pepper to taste. Set aside.
• In a large bowl, combine, beans, corn, tomatoes, onion, cilantro, and remaining lime juice. Season with salt and pepper to taste.
• In serving bowls, layer chicken mixture, bean mixture, and cooked rice. Top rice bowls with sour cream and avocado if desired.