Chicken Fajita Rice Bowls

This is another great weeknight dinner that easily scales depending on how many you're cooking for. The chicken marinade is super simple and it doesn't have to marinade long to be flavorful. Cutting the chicken into strips before marinating also cuts down on the cook time.

The key to this meal is to start cooking the rice before you start cooking the chicken and prepping the other fajita bowl toppings, because it will take the longest time of the components. Once you bring the rice pot to a boil, you're going to put the lid on your pot and reduce the heat to low and let it simmer for 20 minutes. After 20 minutes, remove the pot from heat and let it sit for another 10 minutes with the lid on so the steam can help it finish cooking the rice perfectly.

From there I saute some bell peppers, and add rinsed black beans, avocado, chopped scallions, cilantro and a good squeeze of lime to the fajita bowls. A spoonful of pico de Gallo or guacamole would also be awesome, and you could add your favorite cheese. The rice, chicken, and beans all keep really well and can be used later in the week for other bowls, school lunch boxes, in quesadillas or tacos, etc.

Serves 4 for dinner. Gluten Free and Dairy Free. Skip the chicken and it's vegetarian & vegan