Dairy-Free Chicken Fajita Bowls

Ingredients

• about 680 g Chicken breast
• 2 medium Bell peppers (mixed colors)
• 1 medium Onion
• 2 tbsp Fajita seasoning
• 4 cups Cooked rice
• 0.5 cup Dairy-free sour cream alternative
• 1 cup Salsa
• 1 medium Avocado
• 4 serving Lime wedges

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

Instructions

1. 1Prepare your ingredients: Slice the about 680 g of chicken breast into 1.27 cm thick strips. Cut the 2 medium bell peppers (mixed colors) into 1.27 cm wide strips. Peel and slice the 1 medium onion into 1.27 cm wide strips.
2. 2Heat a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the sliced chicken breast to the hot skillet and cook for 5-7 minutes, stirring occasionally, until it is browned on all sides and reaches an internal temperature of 74°C.
3. 3Add the sliced bell peppers and onion to the skillet with the chicken. Continue to cook for 8-10 minutes, stirring frequently, until the vegetables are tender-crisp.
4. 4Stir in the 2 tbsp of fajita seasoning, ensuring it coats the chicken and vegetables evenly. Cook for 1 more minute, stirring constantly, until fragrant.
5. 5While the chicken and vegetables are cooking, prepare your serving bowls. Divide the 4 cups of cooked rice among four bowls.
6. 6Spoon the chicken and vegetable mixture from the skillet over the rice in each bowl.
7. 7Garnish each bowl with a dollop of the 0.5 cup dairy-free sour cream alternative, a spoonful of the 1 cup salsa, slices from the 1 medium avocado, and serve with 4 serving lime wedges on the side.

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