Mouthwatering Gluten-Free Mexican Fiesta Bowl: Aromatic Chicken Fajitas, Black Beans, and Cilantro Lime Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken breasts 2 cups cooked black beans 2 cups cooked white rice 1/2 cup chopped fresh cilantro 2 limes 1 red bell pepper 1 green bell pepper 1 medium onion 4 cloves garlic 1 tablespoon olive oil Salt and pepper, to taste

Instructions

1. Marinate the chicken: Combine chicken breasts with juice of 1 lime, chopped cilantro, salt, and pepper in a large bowl. Cover and refrigerate for at least 30 minutes.
2. Prepare fajita vegetables: Thinly slice red and green bell peppers and onion. Mince garlic.
3. Heat olive oil in a large skillet over medium heat. Add sliced vegetables and cook until tender, about 5 minutes. Add minced garlic and sauté for another minute.
4. Remove vegetables from skillet and set aside. In the same skillet, cook marinated chicken until no longer pink, about 4 6 minutes per side. Slice chicken into strips.
5. Warm black beans in a separate saucepan.
6. Assemble Fiesta Bowls: Divide rice among 6 bowls, top with fajita vegetables and cooked chicken. Spoon black beans over the top. Garnish with fresh cilantro and lime wedges.

Chef’s Insight

To add a burst of flavor, try squeezing the lime wedges over your bowl just before eating.

Notes

Cooked rice and black beans can be replaced with quinoa or cauliflower rice for a low-carb option.