Chicken Fajita Bowl

For the Chicken

For the Chicken

1. 3 tablespoons olive oil
2. 2 tablespoons lime juice
3. 1 and a half pounds of chicken breasts
4. ½ teaspoon ground cumin
5. ½ teaspoon chilli powder
6. ½ teaspoon red pepper flakes

For the veggies:

1. ½ teaspoon minced garlic cloves
2.  one thinly sliced poblano pepper
3. one thinly sliced red bell pepper
4. one thinly sliced yellow pepper
5. one thinly sliced yellow onion
6.  one thinly sliced red onion.

For the Bowls:

1. 3 cups of cooked white rice
2. 1 cup of rinsed and drained black beans
3. 1 cup of chopped tomatoes
4. 1 cup of charred corn Avocado
5. Lime 
6. Fresh Cilantro

1. Thinly slice the chicken breasts into pieces the width of a finger. In a bowl, mix together the lime juice, olive oil, garlic, salt, cumin, chilli powder, and red pepper flakes. Once added, let the chicken marinade for an hour.
2. Over high heat, preheat a big cast-iron skillet. One tablespoon of olive oil is added. Add the chicken mixture and marinate it until the chicken is cooked through. After removing the chicken from the skillet with a pair of tongs, add the veggies. Cook till soft and browned. Reintroduce the chicken to the cast-iron skillet and mix everything together.
3. Arrange the ingredients in a bowl and top with rice, black beans, diced tomatoes, charred corn, guacamole and a wedge of lime.
4. Arrange the ingredients in a bowl and top with rice, black beans, diced tomatoes, charred corn, guacamole and a wedge of lime.