Chicken Fajita Bowls
Enjoy a flavorful and colorful chicken fajita bowl packed with fresh vegetables, rice, and a creamy yogurt sauce.
Ingredients
Protein
- 1 lb boneless skinless chicken breasts (4 chicken breasts)
- 1 cup jasmine rice (any long grain rice)
- 2 cups water
- 14 oz black beans (1 can, drained and rinsed)
- 1 cup frozen corn (fresh or canned)
- 1 tsp salt
- 1 tsp taco seasoning
- 3 bell peppers bell peppers (sliced, red, yellow, green)
- 1 large onion (sliced)
- 2 tsp olive oil
- 1 cup low fat Greek yogurt
- 1-2 jalapeños jalapeños (seeds removed if necessary)
- 2 tbsp chopped chives or cilantro
- 1-2 tsp lime/lemon juice
- 1 garlic clove garlic (optional)
Instructions
- Marinate chicken for at least 30 minutes, then grill until cooked through.
- Cook rice in water with salt and taco seasoning until water is absorbed.
- Add beans and corn to rice, cover, and cook for 10 minutes. Let steam for 5 minutes.
- Sauté sliced onions and peppers until tender and caramelized.
- Blend sauce ingredients until smooth. Assemble bowls with rice, beans, chicken, peppers, and sauce. Garnish with cilantro and jalapeños.
Notes
For extra flavor, marinate chicken overnight and add avocado or guacamole as desired.