This week, I bought a HUGE package of boneless, skinless chicken breast because it was on sale. I am trying not to overbuy groceries anymore since there are only two of us, but so far we’ve had two meals the white chicken chili and now one of my absolute favorites…fajitas!!
I’m really trying to work on making sure I eat lean protein and veggies at every meal, and this was a good way to get in both. I snacked on a salad while I was cooking, so that took care of part of the veggies. I also put extra peppers in the fajitas for good measure. Usually I make my own fajita marinade, but this time I had found a pouch of sauce at Whole Foods that was very intriguing. I love the Mexican recipes of Rick Bayless, and I saw some of his products on the shelf last time I was shopping. I figured I would pick up a few and experiment. So far, the guacamole mix has been a big hit. Tonight I decided to try the fajita sauce!
In trying to avoid all of the high fat accompaniments (sour cream, cheese, etc.), I decided to add in some healthy monounsaturated fats (and some creamy mouth feel) by using some slices of avocado. Instead of wrapping up all this goodness in a tortilla, I made some rice. Usually I’m not a fan of white rice. In fact, I rarely cook anything but brown rice. In this case, I had a package of rice in the cabinet I wanted to use up, and it happened to be white. I also decided it would probably look better with the plans I had for it…
Deconstructed Chicken Fajitas with Cilantro-Lime Rice
- 1 T. canola oil
- 3 boneless, skinless chicken breasts, thinly sliced
- 1 sweet onion and 2 bell peppers (I like red & yellow), thinly sliced
- 1 pouch of Frontera Classic Fajita Skillet Sauce with Chipotle and Lime (or your favorite fajita sauce or marinade)
- 3 cups hot, cooked rice
- 1 lime, zested and juiced
- 1/4 cup fresh cilantro, chopped
- 1/2 avocado, sliced
Heat oil in large skillet over medium-high heat. Saute onion and peppers until tender and starting to caramelize. Remove from pan and set aside. Add chicken to skillet and cook through. Add vegetables back to pan along with fajita sauce and heat through.
In a bowl, combine lime zest, lime juice and chopped cilantro. Add rice and toss thoroughly.
Garnish with sliced avocado.