Description
Packed with all of the best fajita ingredients: chicken, black beans, sauteed peppers and onions, guacamole, and cilantro lime rice! YUM!
Ingredients
Units
Scale
- Chicken
- 1 tablespoon vegetable oil
- 1.5 pounds skinless, boneless chicken thighs cut into 1 inch chunks (can use chicken breast for a lighter dish)
- 2 teaspoons fajita seasoning* (recipe in notes)
- salt
- Fajita Veggies
- 2 tablespoon vegetable oil, divided
- 1 large onion, cut into strips
- 3 cloves garlic, minced
- 2 teaspoons fajita seasoning*
- 3 to 4 bell peppers, cut into strips, (any colors you prefer)
- Cilantro Lime Rice
- 1 cup quick cooking brown rice
- zest of 1 lime
- Juice of 1/2 to 1 lime
- 1/4 cup fresh cilantro, chopped
- Black Beans
- 1 teaspoon red wine vinegar
- 1 15 ounce can of black beans, drained and rinsed
- 1 1/2 cups filtered water
- 2 teaspoons fajita seasoning*
- salt to taste
- 1/2 teaspoon corn starch
- Quick Guacamole
- 2 ripe avocados, cubed
- Juice of 1 lime
- 2 tablespoons cilantro, minced
- salt to taste
- Toppings
- Lime wedges
- Hot sauce
- (Sliced avocado instead of quick guacamole)
Instructions
- Prep your ingredients: This recipe involves some multi tasking and it moves quickly. Prep all of your ingredients as instructed above so that they are ready to go when you are. You can probably save the quick guacamole and any other toppings for the end.
- Cook the Chicken: Toss the chicken with the fajita seasoning and salt. Heat a large skillet over medium heat, heat the oil , add the chicken and cook 3 to 5 minutes per side, or until the internal temperature reaches 165 degrees. Remove chicken to a dish, cover with foil to keep warm. Set aside until ready to assemble bowls.
- Cook the fajita veggies: While the chicken is cooking get the fajita veggies going. Heat a separate large skillet over medium heat, heat the oil, add the onions along with a sprinkle of salt. Saute stirring occasionally until the onions are tender and translucent, about 5 minutes. Add the fajita seasoning and the garlic, saute for one more minute. Remove to a dish, cover with foil. To the same pan add the remaining vegetable oil and the peppers. Allow the peppers to slightly char on one side, before stirring them, about 3 to 5 minutes. Stir and cook for another 2 to 3 minutes or until tender. Remove and add them to the dish with the onions, keep warm.
- Cook the Cilantro Lime Rice: Follow your package instructions for your quick cooking rice, should only take 10 minutes to cook. Once cooked remove from heat and add the lime zest, lime juice to taste, and cilantro, stir to combine. Put the lid back on to keep warm until ready to use.
- Cook the black beans: Returning to the pan that we use d to make the chicken, while it’s still warm add the red wine vinegar and de-glaze any stuck on bits using your wooden spoon. Add the black beans, water, and fajita seasoning. Turn the pan up to high and allow it to come a boil. Boil until most of the liquid has evaporated, about 5 minutes. Turn the heat down to low and stir in the corn starch and salt to taste. Allow the beans to thicken for 1 minute. You will now they are done when they look creamy and the liquid is thick and clings to the beans.
- Make the simple guacamole/prepare toppings While everything is finishing up cooking prepare any of your other toppings. To make the simple guacamole in a small bowl use a fork to mash the avocado and lime juice. Stir in the cilantro and add salt to taste.
- Assemble: Assemble each bowl with a little cilantro lime rice, black beans, chicken, fajita veggies and top with the simple guacamole and any other toppings you might want. Eat immediately.
- Store leftovers: in separate containers in the fridge. Everything reheats nicely.
Notes
*Fajitia seasoning: 3 parts chili powder (salt free), 2 parts smoked paprika, 1 part onion powder, 1 part garlic powder, 1/2 part cayenne pepper, 1 part cumin, 1/2 part oregano. Combine and mix well. Keep in mind that I made my seasoning salt free. You could use store bought for a short cut, just make sure to adjust the salt accordingly through out the recipe.
You will have fajita seasoning leftover. It’s good on pretty much anything you want to have a smoky, spicy flavor.
Fajita seasoning recipeadapted from Wellness Mama
