Chicken Fajita Rice Bowl

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Onions

  Raw

  1 medium or 110g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Garlic powder

  Spices

  1 tsp or 3g

• Onion powder

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Lime juice

  Raw

  3 tbsp or 45g

• Cooking wine

  Alcoholic beverage

  ½ tbsp or 7g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Combine 1 tbsp of the oil. the lime juice, cooking wine, and spices. Marinade chicken in the mixture for 45 minutes. Cook the rice during the time the chicken is marinading.
2. Remove the chicken and place the peppers in onions in the mixture for 15 minutes.
3. Place 1 tbsp of olive oil in skillet on medium high heat. Gently toss the peppers and onion while cooking chicken on foreman grill.
4. Let chicken rest for 2 minutes before cutting into cubes.
5. Add 1/4 chicken and pepper mixture to 1/4 cup of rice. Add chopped tomato and drizzle any remaining marinade over top and add avocado and hot sauce if preferred.

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