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

1. Prepare the rice according to package directions.
2. 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.
3. Bring the frying pan to medium-heat and cook the peppers until tender.
4. Add the chicken and cook until no longer pink.  Once it’s ready, slice the chicken into pieces.
5. Heat the corn and black beans in a separate stove top pot or in the microwave.
6. 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.