1 lb chicken • bell peppers • onion • black beans • rice
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1 lb chicken • bell peppers • onion • black beans • rice
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Toss the chicken with 1 tbsp olive oil, all of the fajita seasoning, and the juice of 1/2 lime if using. Let sit for 10-15 minutes if you have time.
Heat a large skillet over medium-high heat with a little oil. Add chicken in a single layer. Leave it alone for about 2 minutes to brown, then stir or flip and cook another 3-5 minutes, until fully cooked through. Transfer the cooked chicken to a clean plate.
In the same skillet, add a little more oil if needed. Add the peppers and 1/2 onion with a small pinch of salt. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until tender with some browned or charred edges.
Return the cooked chicken to the skillet with the vegetables and toss everything together. Turn the heat to LOW and cook for only 1-2 minutes, just until everything is hot and combined. Do not leave it on low for long or the chicken may dry out. Add cilantro and an extra squeeze of lime at the end, if desired.
Rice → black beans → chicken fajita mixture → chopped cilantro. Optional toppings: guacamole, avocado, shredded cheese, sour cream, salsa, hot sauce, or warm tortillas.
