Tex Mex Lunch Bowl

• Meat

  • 2 Chicken breasts

• Produce

  • 1 Avocado
  • 1/2 Bell pepper, orange
  • 6 Cherry tomatoes
  • 1/2 Green bell pepper
  • 1/2 Red bell pepper
  • 1/4 Red onion, small
  • 1/2 Romaine lettuce
  • 2 Scallions

• Condiments

  • 1 tsp Chipotle paste
  • 3 tbsp Mayonnaise
  • 1 tsp Sriracha

• Baking & Spices

  • 2 tbsp Fajita seasoning
  • 1 Pinch Salt and pepper

• Oils & Vinegars

  • 5 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 Flour tortilla, large

• Other

  • 2 cups Of cooked rice (cold or hot – whatever you prefer. i like it cold in this salad

Found on simplystacie.net

Description

Ingredients

• 2 chicken breasts, sliced into bite-size chunks
• 5 tbsp vegetable oil
• 2 tbsp fajita seasoning
• Pinch of salt and pepper
• 1 large flour tortilla, sliced into strips (approx. 2 inches long x ½ inch wide)
• 2 cups of cooked rice (cold or hot – whatever you prefer. I like it cold in this salad)
• ½ red bell pepper, deseeded and sliced
• ½ orange bell pepper, deseeded and sliced
• ½ green bell pepper, deseeded and sliced
• ¼ small red onion, peeled and finely sliced
• 1 avocado, peeled, de-stoned and chopped into small chunks
• 6 cherry tomatoes, quartered
• 2 scallions, chopped
• ½ romaine lettuce, shredded
• 1 tsp chipotle paste
• 1 tsp sriracha
• 3 tbsp mayonnaise

Directions

• Brush a large griddle pan with a little oil and preheat until very hot. Whilst the griddle is heating, mix the chicken with 1+1/2 tbsp of the oil, 1+ ½ tbsp of the fajita seasoning and the salt and pepper. Place the chicken on the griddle in a single layer and cook – turning once – until slightly charred and cooked all the way through (about 6-8 minutes). Whilst the chicken is cooking, heat up a small skillet with the remaining oil on a high heat. When it’s very hot, add the tortilla slices to the oil. Fry for approx. one minute until golden brown, then remove with a slotted spoon and place on some kitchen paper to drain off any excess fat. Sprinkle with the remaining fajita seasoning. Divide the rice between two bowls. Arrange the sliced peppers, avocado, tomatoes, scallions and lettuce on top. Finally place the cooked chicken and fried tortilla strips on top. Mix together the dressing ingredients and serve with the Tex-Mex salad.