Chicken Fajita Bowl

• Olive Oil
• 1 teaspoon Minced Garlic
• 1 whole Red Bell Pepper
• 1 whole Green Bell Pepper
• 1 whole Onion
• 2 whole Boneless, Skinless Chicken Breasts
• 1 can (10 Oz. Can) Diced Tomatoes And Green Chilies
• 1 Tablespoon Enchilada Sauce Mix
• 1/4 teaspoons Ground Cayenne Red Pepper
• 1/2 teaspoons Chli Powder
• 1 pinch Salt

1. Start by chopping up all those veggies fajita styleyou know, lengthwise.
2. You should end up with lots of skinny strips of red and green bell peppers and onions.
3. Also, go ahead and cut up the chicken into skinny strips so that we are fully prepared!
4. Grab the largest skillet youve got, and heat up some olive oil over medium heat.
5. Once the skillet is hot, add the minced garlic and take in all those aromatics!
6. Next add all the peppers, and cook for about 3 minutes, then add the onion and cook for another 3 minutes.
7. The veggies should have a good head start, so now is the time to add the chicken and the diced tomatoes with green chilies.
8. Give it a good stir, and then add in the spices.
9. Give it another good stir, and then cover with a lid for about 5 minutes.
10. At this point, go ahead and start making your favorite brown rice.
11. I just used Uncle Bens Instant Brown Rice, simple and only takes 10 minutes total!
12. Cant beat it!
13. Back to your fajita mixture, remove the lid and continue to cook until the liquid has cooked off.
14. Serve in a shallow bowl by placing a small amount of rice in the bottom of the bowl, and topping with the fajita mixture.
15. Garnish with shredded cheese, sour cream, guacamole, and cilantro.
16. I think it would be excellent cooked with black beans to add a bit of extra fiber.

olive oil, garlic, red bell pepper, green bell pepper, onion, chicken breasts, tomatoes, enchilada sauce mix, ground cayenne red pepper, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-fajita-bowl/ (may not work)