Chicken Fajita Bowl – HmF (serves 6)

Servings

Serving size

1 cup fajita mix

COOKING TIME

45 Minutes

CHILLING TIME

60 minutes

This recipe can easily be multiplied and makes great leftovers. You must make Taco Seasoning first.

Serve with Cilantro Lime Brown Rice (HmF)

Ingredients

16 ounces Boneless, skinless chicken thighs (cut into 1/2 inch strips)

3 Tbsp. TACO SEASONING BLEND (salt-free, see Taco Seasoning Recipe)

3/4 tsp. Salt

1 Tbsp. Olive oil (divided)

32 ounce Pictsweet Farms 3 Pepper U0026 Onion Blend, Frozen (2 1-pound bags)(any brand as long as there is no salt added; mixed onion and pepper is best)

1 15 ounce can Canned no salt added black beans (drained and rinsed)

Instructions

Gather all ingredients and equipment.

Mix the salt-free taco seasoning and salt together in a small bowl.

Remove any excess fat or cartilage from the chicken, and cut the chicken into 1/4" strips.

Place in a bowl with 1 tablespoon of the seasoning and toss to coat evenly.

Heat the oil in a large sauté pan, over medium high heat.

Once hot, add the chicken strips to the pan.

Cook for about 5 to 7 minutes until browned and then turn the chicken over.

Once the chicken is turned, add the frozen peppers and onions and the rest of the taco seasoning blend.

Toss occasionally to finish cooking chicken and to heat and soften vegetables, about 6 to 8 minutes.

Add the drained beans to the pan, and cook until hot, stirring often.

Once hot, remove from heat.

Top each serving with optional toppings such as diced avocado, yogurt, or lime.

Serve hot.

Optional Toppings
1/2 each - Avocado, diced
1/2 each - Lime, cut into wedges
1/4 cup - Yogurt, Plain

Serve this recipe with one of these vegetable side dishes.

Cilantro Lime Brown Rice (HmF)

Gather all ingredients and equipment. Place rice in a mesh colander and rinse under cold water. Put the rice and water medium sauce pot, on medium-high heat, and stir. Bring the liquid to a boil. Once boiling, reduce the heat to low and cover the rice. Simmer the rice for…