Fajita Chicken Burrito Bowl

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Supersueg1

subheading: For The Chicken And Peppers:

2 tablespoons fresh squeezed lime juice

1 tablespoon oil

1 large clove garlic, minced

½ to 1 teaspoon ground chili, (adjust to your desired spice preference)

1 teaspoon each ground cumin and salt

1 tablespoon fresh chopped cilantro, (optional)

4 large chicken thighs, skinless and boneless (1 pound or 500 grams)

2 large bell peppers (or capsicums), cut into strips (I use green, red and yellow)

subheading: For The Rice:

½ cup long grain white rice, (or Jasmine)

1 cup chicken stock (or broth)

1 clove garlic, minced

1 to 2 tablespoons lime juice, (juice of 1 lime)

2 to 3 tablespoons finely chopped cilantro, (or parsley) -- adjust to your taste

subheading: For Burrito Bowl:

5 cups Romaine lettuce leaves (or Cos) washed and strained dry

7 ounces (200 g) can black beans, washed and drained

7 ounces (200 g) corn

½ a red onion, chopped

1 avocado peeled, seeded and sliced

subheading: Dressing:

2 tablespoons olive oil

3 tablespoons freshly squeezed lime juice

1 tablespoon finely chopped cilantro, (or parsley) -- adjust to your taste

1 cloves garlic, crushed

½ teaspoon brown sugar

¼ teaspoon ground Cumin

½ teaspoon salt

½ to 1 teaspoon red chili flakes (optional)

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