Fajita Lunch Bowls
 
 
Author:
Recipe type: lunch / healthy / tex mex
Cuisine: lunch bowls
Yield: 4 servings
Ingredients
  • 4 boneless skinless chicken breasts
  • Your favorite Chipotle/Southwest seasoning (GF)
  • 1 red bell pepper, seeded and cut into ½" strips
  • 1 yellow bell pepper, seeded and cut into ½" strips
  • 1 sweet onion cut into strips
  • 3 cups prepared brown rice (Trader Joes frozen is easy!)
  • 2 Limes
  • Bunch of fresh cilantro leaves
  • 3 green onions, chopped using white and green
  • 2 cups frozen corn, thawed
  • 1 can black beans, rinsed and drained
  • Avocado
Dressing
  • 4 Tbsp fresh lime juice, or to taste
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp ground cumin
  • ¼ cup olive oil
  • 1 tsp honey
Instructions
  1. Season the chicken breasts with the Chipotle/Southwest seasoning on both sides, be sure to use enough as this is the only seasoning they will have. (Check the salt on your seasoning ingredients)
  2. Heat a cast iron grill pan on med-high until smoking hot.
  3. Drizzle the chicken breasts with a little olive oil and place on the hot grill pan.
  4. Cook approx. 18 minutes, turning as needed so as not to burn. When juices run clear remove from pan and allow to rest.
  5. With the pan still hot, grill the onions and peppers, two batches at a time, searing only enough to gain a little char. Veggies should still be crisp. Remove from pan and set aside.
  6. Slice the chicken breasts at an angle creating strips and chop the veggies into large pieces.
Make the rice:
  1. In a medium bowl add the brown rice, juice of one whole lime, ¼ cup chopped fresh cilantro, and 1 Tsp chipotle seasoning. Toss to combine and set aside.
Make the dressing:
  1. Add all dressing ingredients together and whisk to combine. Divide into 4 small lunch-sized dressing containers and put lids on.
Assemble the bowls:
  1. Arrange the ingredients in each bowl so all are visible. It doesn't matter the order.
  2. Rice, beans, corn, chopped veggies and onions, sliced chicken, and top with chopped green onions.
  3. You can bring the avocado with you whole and slice when ready to eat or if you slice it up ahead be sure to drizzle a little lime juice over the slices to prevent browning.
  4. When time to eat, lightly heat the entire bowl just until warm and drizzle the Southwest Dressing over all. Bring extra lime slices if you like it extra zippy.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2016/05/fajita-lunch-bowls.html