Chicken Fajita Spuds With Black Bean Salsa

• 2 lbs boneless skinless chicken breasts, cut into 2 1/2 inch strips
• 2 tablespoons olive oil
• 1 14 tablespoons fajita seasoning mix
• 12 teaspoon dried chipotle powder
• 1 yellow onion, cut in strips
• 1 large green bell pepper, cut in strips
• 2 tablespoons fresh lime juice
• 8 -10 baked potatoes
• shredded monterey jack pepper cheese or sour cream or tomatoes or salsa or guacamole or mexican four cheese blend
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen white corn kernels, thawed
• 1 small red onion, chopped
• 1 tablespoon chopped fresh cilantro
• 14 cup fresh lime juice
• 1 jalapeno pepper, seeded and diced
• 1 garlic clove, minced
• 1 teaspoon fajita seasoning mix

1. Toss together first 4 ingredients in a bowl; cover and chill 2 hours.
2. Cook chicken and marinade in a large skillet over medium-high heat 8-10 minutes or until chicken is no longer pink, stirring occasionally.
3. Remove chicken, and keep warm.
4. Return skillet to heat, and add onion and pepper.
5. Saute 5-6 minutes or until tender.
6. Return chicken to skillet, and stir in lime juice.
7. Serve over baked potatoes with Black Bean Salsa and desired toppings.
8. Black Bean Salsa:.
9. Combine all ingredients.
10. Cover and chill at least 1 hour.
11. 2 3/4 cups.

chicken breasts, olive oil, fajita seasoning mix, chipotle powder, yellow onion, green bell pepper, lime juice, potatoes, pepper cheese, black beans, frozen white corn kernels, red onion, fresh cilantro, lime juice, pepper, garlic, fajita seasoning mix

Taken from www.food.com/recipe/chicken-fajita-spuds-with-black-bean-salsa-176362 (may not work)