Chicken Fajita & Bean Bowls

Ingredients

• Chicken Breast — 2.3lb boneless skinless sliced ($11.50)
• Bell Peppers — 3 whole sliced ($3.00)
• Onion — 1 large sliced ($0.50)
• Olive Oil — 2 Tbsp searing fat ($0.40)
• Fajita Seasoning — 1 packet seasoning ($1.00)
• Salt and Pepper — 2 tsp seasoning ($0.05)
• Jasmine Rice — 3 cups dry yields base ($1.50)
• Black Beans — 2 cans drained and rinsed ($2.00)
• Frozen Corn — 12oz bag thawed ($1.50)
• Salsa — 0.75 jar topping ($2.00)
• Greek Yogurt — 0.75 cups sour cream sub ($1.00)
• Fresh Cilantro — 1 bunch chopped ($1.00)
• Limes — 2 whole wedges ($1.00)
• Jalapeno — 2 whole sliced ($0.50)

Instructions

1. 1Fire Up the Base — Rinse 3 cups dry jasmine rice under cold water. Cook in rice cooker per machine instructions. Drain and thoroughly rinse 2 cans black beans. Toss together with thawed 12oz bag of corn. Set aside.
2. 2Saute the Fajita Veggies — Heat 1 tbsp olive oil in large skillet over medium-high heat. Add sliced bell peppers and onion. Saute 5-7 minutes until edges are blistered and vegetables are tender-crisp. Remove from skillet and set aside.
3. 3Sear and Season the Chicken — In same skillet add remaining 1 tbsp olive oil. Add sliced chicken breast. Cook 6-8 minutes until browned and cooked through 165F internal. Reduce heat to low pour in fajita seasoning packet along with splash of water and stir cooked bell peppers and onions back in. Toss everything until sauce thickens and coats chicken and vegetables. Season with salt and pepper to taste.
4. 4Assemble and Pack — Divide cooked jasmine rice evenly across 7 containers. Pack hearty scoop of black bean and corn mixture right next to rice. Top bowl with sizzling chicken fajita and pepper blend. Store Greek yogurt salsa chopped cilantro sliced jalapenos and lime wedges in separate side containers.