I used boneless, skinless chicken thighs this time but often substitute two cans of black beans on weeks when money is tight. Just make the peppers and onions as is, and while they are cooking, simmer the black beans (in their liquid, do not drain) in a saucepan with some salt and a teaspoon of dried oregano for seasoning. Squeeze the juice of one lime into the black beans. And the beans and lime are both WIC foods so that version is even more affordable if you get WIC.
I also threw a piece of grilled corn on the side of my bowl because we had it in the fridge and it needed to be used up. It’s another affordable (and WIC-approved) ingredient that shows the versatility of this bowl. Whatever you like with fajitas, you’ll like in this meal!
- 2 lbs boneless, skinless chicken thighs, sliced (omit if making the black bean version!)
- 1 packet of taco seasoning (homemade version here)
- 3 tablespoons of vegetable oil, divided
- 1 red onion, halved and sliced*
- 1/2 green bell pepper, sliced*
- 1/2 orange bell pepper, sliced*
- 1/2 yellow bell pepper, sliced*
- 1 teaspoon of salt
- 2 cups of brown rice, cooked according to package directions*
- Plain Greek yogurt (an excellent, high protein substitute for sour cream)*
- 1 avocado, sliced*
Rub the chicken with 1 tablespoon of oil and the taco seasoning. Let it sit and marinate while you prepare the rice.
When the rice is about 20 minutes from being done, heat the remaining oil over medium-high in a large pot. Add the chicken and cook through. Remove from pot with a slotted spoon and add in the onions and peppers. Sprinkle a teaspoon of salt over them and saute for 5 minutes or so. Stir the chicken back in and remove from heat.
Build the bowls with rice on the bottom and the chicken (or black beans) and veggies layered on top. Add a dollop of yogurt and garnish with some of the avocado.