Step 1
Rinse rice and add to pot with 1 tbsp olive oil, and cook according to instructions.
Step 2
Open the can, pour beans into a colander/strainer, and rinse under running water for 10–15 seconds. Set aside to drain.
Step 3
In a bowl, mix diced tomatoes + vinegar/lemon + pinch of salt. Set aside.
Step 4
Season the chicken thighs on both sides with chili powder, cumin, paprika, salt and pepper. Heat skillet over medium-high. Add 1 tbsp olive oil. Add chicken thighs and cook until through (about 10 minute on each side) Remove to a plate and rest.
Step 5
After the chicken has finished cooking, in the same skillet, add sliced onion + bell pepper, and cook in the juice. Cook 6–8 minutes until tender and slightly browned.
Step 6
Slice or chop chicken into bite-sized pieces. To each bowl add:
- ½ cup brown rice
- ½ cup black beans
- ¼ of the fajita veggies
- ¼ of the chicken
Top with lettuce, a scoop of corn, and a spoonful of quick salsa.
Nutritional Analysis Per Serving:
Calories: 560 Total Fat: 24g, Saturated Fat: 4g, Cholesterol: 45mg, Fiber: 12g, Protein: 35g, Carbohydrates: 60g, Sodium: 650mg, Sugars: 10g, Net Carbs: 48g
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