Chicken Fajita Bowls with Cilantro-Lime Rice

Ingredients

• about 680 g Chicken breast
• 2 medium Bell peppers (various colors)
• 1 medium Onion
• 2 tablespoons Olive oil
• 2 tablespoons Fajita seasoning
• 3 cups Cooked white rice
• 0.25 cup Cilantro
• 2 tablespoons Lime juice
• 1 can Black beans
• 1 can Corn
• 1 medium Avocado

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken breast into thin strips, about 0.635 cm thick.
2. 2Slice the 2 medium bell peppers and the 1 medium onion into thin strips, about 0.635 cm thick.
3. 3Heat the 2 tablespoons of olive oil in a large 30.48 cm skillet over medium-high heat, around 190°C.
4. 4Add the cut chicken breast strips to the hot skillet. Sprinkle with the 2 tablespoons of fajita seasoning and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink inside and reaches an internal temperature of 74°C.
5. 5Add the sliced bell peppers and onion to the skillet with the chicken. Continue to cook, stirring occasionally, for another 7-10 minutes, or until the vegetables are softened and slightly browned.
6. 6While the chicken and vegetables cook, combine the 3 cups of cooked white rice, the 0.25 cup of chopped cilantro, and the 2 tablespoons of lime juice in a medium bowl. Stir well to combine.
7. 7Drain and rinse the 1 can of black beans and the 1 can of corn.
8. 8Slice the 1 medium avocado.
9. 9To assemble the bowls, place a portion of the cilantro-lime rice in each of the 4 bowls. Top with the chicken and vegetable mixture, followed by the black beans, corn, and avocado slices.

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