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5 from 1 vote

Chicken Fajita Bowls

One serving is 9 Green, 5 Blue, and 5 Purple points.
Makes: 6 servings
Calories: 414
Author: Alisha Hughes

Ingredients

CHICKEN MARINADE:

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 pound boneless, skinless chicken breasts cut into 6 relatively equal pieces
  • Cooking spray

FAJITA VEGGIES:

  • 1 tablespoon water
  • 1 red or orange bell pepper
  • 1 yellow bell pepper
  • 1 onion sliced

CILANTRO RICE:

  • 1 (8.8 ounce) package Uncle Ben's Original Ready Rice
  • 2 tablespoons cilantro or parsley, snipped
  • 1 teaspoon extra virgin olive oil
  • 1 lime, juiced
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt

SOUR CREAM MIXTURE:

  • 1/4 cup light sour cream
  • 2 tablespoons nonfat Greek yogurt

REMAINING INGREDIENTS:

  • 1 15 ounce can black beans, rinsed and drained
  • 2 cups frozen corn kernels, thawed
  • 3/4 cup salsa
  • 1 avocado, seeded and sliced or chopped

Instructions

  • In a freezer size zip-close bag, combine the chicken and chicken marinade ingredients (except for cooking spray). Marinate chicken in the refrigerator for 15-30 minutes.
  • In a large skillet sprayed with cooking spray and set over medium-high heat, cook the chicken 5-7 minutes on both sides, or until the chicken is fully cooked. Transfer chicken to a cutting board. Let the chicken cool for 5 minutes before slicing it.
  • Lower the heat on the skillet to medium-low heat, and add 1 tablespoon water and fajita veggies in the skillet. Mix veggies in water, scraping the bottom of the skillet with a spatula. Cook veggies 3-4 minutes, or until crisp-tender.
  • Meanwhile, cook rice according to the directions on the package. Transfer rice to a medium bowl. Mix in the remaining rice ingredients. Set aside. In a small bowl, mix the sour cream with the Greek yogurt. Set aside.
  • In 6 serving bowls, arrange approximately 2 ounces chicken, 1/3 cup rice, 1/3 cup black beans, 1/3 cup corn, 1/6 of the avocado, 1/6 of the fajita veggies, 2 tablespoons salsa, and 1 tablespoon sour cream mixture.