Chicken Fajita Bowl

theskinnyishdish.com

Sheri Clark

subheading: Rice and Beans:

1 cup uncooked jasmine rice (or 3 cups cooked rice of your choice)

1-¼ cup water

2 14.5 ounce cans black beans drained

cooking spray

subheading: Chicken Fajitas:

1½ lb raw chicken breast or tenderloins cut into thin strips

1 red onion thinly sliced

3 large peppers (mixture of red, yellow, green, and poblano works!)

1 tsp EACH kosher salt, garlic powder, cumin, dried oregano

1½ tsp chili powder

1 tbsp smoked paprika

1 tbsp cornstarch

1 tbsp olive oil

subheading: Lime Crema:

¾ cup light sour cream

juice of one lime

½ tsp kosher salt and garlic powder

subheading: Delicious Toppings (optional):

cheese, shredded lettuce, avocado, pico de Gallo, salsa, crushed tortilla chips, cilantro, extra lime

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