Salsa Verde Chicken Fajita Burrito Bowls
Ingredients
- 3 (8.8-oz) pouches microwavable cilantro lime rice
- 1 (15-oz) can ranch style beans, drained
- 2 lb boneless, skinless chicken breasts, thinly sliced
- 1 (20-oz) pkg frozen bell pepper and onion blend
- 3 Tbsp olive oil
- 1 (16-oz) jar salsa verde, divided
- 1 (8-oz) pkg shredded pepper Jack cheese
- ½ cup sour cream
Instructions
- Heat rice according to package directions; stir in beans.
- Meanwhile, cook chicken and onion and bell pepper blend in hot oil in a large, deep skillet over medium-high heat until chicken is done and vegetables are tender. Add 1 cup salsa; cook 3 minutes.
- Layer rice mixture, chicken mixture, and cheese in 6 bowls. Top with sour cream and serve with remaining salsa.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
841
|
841
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 52 | 52 |
| Carb (g) | 83 | 83 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 1689 | 1689 |
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