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Chicken Fajita Bowl
Macros / Serving Size
Protein 48 g | Fat 18 g | Carbs 112 g
% Calories of Macros / Serving Size
Calories 788 | Protein 24 % | Fat 21 % | Carbs 56 %
Nutrients / Serving Size
Fiber 16 g | Sodium 341 mg | Sat. Fat 3 g
Ingredients (serves 4)
- 2 cups instant brown rice
- 1 lb. boneless, skinless chicken breast
- 1 tbsp. paprika
- 1 tsp. red pepper flakes
- 1 tbsp. garlic
- 1 tbsp. olive oil
- 1 lime, halved
- Sliced frozen peppers
- 1 can black beans, drained
- 1 can corn, drained
- 1 Avocado
- 1 cup nonfat Greek yogurt
- Cilantro, chopped
Directions
- Prepare the rice according to package directions.
- Combine the paprika, red pepper, garlic, olive oil, and juice from half a lime into a marinade for the chicken. Evenly coat and let sit for at least five minutes.
- Bring the frying pan to medium-heat and cook the peppers until tender.
- Add the chicken and cook until no longer pink. Once it’s ready, slice the chicken into pieces.
- Heat the corn and black beans in a separate stove top pot or in the microwave.
- In a bowl put 1/4 of the rice, corn, and beans, then top with 1/4 of the chicken and peppers. Garnish with 1/4 of the avocado, juice from the other half of the lime, and some cilantro.
Notes
- Season with your favorite hot sauce.
- For additional flavor, you can add some canned tomatoes with green chilies.
- Nutrition analysis is based on the use of low-sodium canned black beans, rinsing and draining the canned corn with both canned products having a yield of 12 oz. each, 5 oz. frozen bell peppers, and 1/3 cup of fresh cilantro leaves.