Prep time: 1 hour
Total time: 1 hour 20 minutes
Serves: 6

Ingredients:

For Chicken:

  • 1½ lbs. chicken breasts
  • 2 Tb. lime juice
  • 3 Tb. olive oil, divided
  • 3 cloves garlic, minced
  • ½ tsp. salt
  • ½ tsp. ground cumin
  • ½ tsp. chili powder
  • ½ tsp. red pepper flakes

For Vegetables:

  • 1 poblano pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • ½ yellow onion, thinly sliced
  • ½ red onion, thinly sliced

For Bowls:

  • 3 cups steamed white rice
  • 1 cup black beans, rinsed and drained
  • 1 cup charred corn
  • 1 cup chopped tomatoes
  • Guacamole, for topping
  • Limes, for garnish
  • Cilantro, for garnish

Directions:

  • 1

    Slice chicken breasts into thin strips. Whisk together lime juice, 2 tablespoons olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add chicken and marinate for 1 hour.

  • 2

    Heat a large skillet over high heat. Add 1 tablespoon olive oil and bring up to heat. Add the chicken mixture, pouring the rest of the marinade into the skillet too. Sauté until chicken strips are fully cooked.

  • 3

    Use a pair of tongs to remove chicken strips from the skillet while leaving the leftover marinade. Add vegetables to the skillet: poblano pepper, red bell pepper, yellow pepper, yellow onion and red onion. Sauté until tender (and charred if you want that pan-fried flavor). Add the chicken back to the skillet and toss to combine.

  • 4

    Serve the fajita mixture over rice, black beans, charred corn and chopped tomatoes. Squeeze a bit of fresh lime over it for that fresh, zingy flavor. And top with as much guacamole as your heart desires.