“Mouthwatering Tex-Mex Chicken Fajita Bowl with Cilantro Lime Rice and Avocado Salsa”

Allergens

Wheat (for gluten sensitivity), Dairy (lactose intolerance)

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 cups long
• grain white rice
• 4 cups water
• 1 cup frozen peas and carrots
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 limes, zested and juiced
• Fresh cilantro leaves, for garnish For the Avocado Salsa:
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1 jalapeno pepper, seeds removed and minced
• 1/4 cup fresh cilantro leaves, chopped
• Salt and pepper, to taste For the Cilantro Lime Rice:
• 2 cups long
• grain white rice
• 3 cups water
• 1 teaspoon salt
• 1/4 cup cilantro leaves, chopped
• Zest and juice of 1 lime

Instructions

1. Begin by preparing the cilantro lime rice. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 18 20 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let it stand for 5 minutes. Fluff with a fork and mix in the cilantro, lime zest, and juice. While the rice is cooking, prepare the avocado salsa by combining all ingredients in a mixing bowl and seasoning with salt and pepper to taste. Set aside. Season the chicken breasts with salt and pepper, then grill or pan fry until cooked through. Allow them to rest for 5 minutes before slicing into strips. Cook the frozen peas and carrots according to package instructions. Assemble the fajita bowls by dividing the rice, chicken, and peas and carrots among four serving bowls. Top with a generous scoop of avocado salsa and garnish with fresh cilantro leaves.

Chef’s Insight

To enhance the aroma and flavor of this dish, consider using freshly ground cumin and coriander in the fajita seasoning mix.

Notes

Adjust the spice level according to your preference by adding more or less jalapeno in the avocado salsa.