Chicken Fajita Bowls
Ingredients
- 3 (8.8-oz) pouches microwavable long-grain rice
- 2 lb boneless, skinless chicken breasts, thinly sliced
- 1 (1-oz) envelope taco seasoning mix
- 1 onion, thinly sliced
- 2 green bell peppers, thinly sliced
- 1 (12-oz) pkg frozen whole kernel corn
- 3 Tbsp olive oil
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 cup refrigerated salsa
- ½ cup sour cream
Instructions
- Microwave rice according to package directions.
- Meanwhile, sprinkle chicken with taco seasoning. Cook chicken, onion, bell peppers, and corn in hot oil in a large, deep skillet over medium-high heat until chicken is done and vegetables are tender. Add beans, and cook 2 minutes.
- Layer rice, chicken mixture, and cheese in 6 bowls. Top with salsa and sour cream.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
708
|
708
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 51 | 51 |
| Carb (g) | 58 | 58 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 1001 | 1001 |
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