Grilled Chicken Fajita Bowl with Cilantro Lime Rice

(From ohsosavvymom.com)

Ingredients

• 2-3 chicken breasts thinly sliced
• 1 1/2 cups basmati (or long grain white) rice
• 2 cups water
• 2 bell peppers (red, orange, yellow, or green)
• 1 medium onion
• 2 tbsp chopped cilantro + extra for garnish
• 1/2 can black beans (optional)
• 1 tsp salt
• 1 1/2 tbsp lime juice
• 1/2 tbsp lemon juice
• 1/2 bay leaf
• 4 tbsp olive oil divided
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp fresh ground pepper
• 1/2 tsp onion powder
• 1 avocado sliced
• sour cream and salsa if desired

Instructions

Chicken
1. Slice chicken breasts into thin strips. Combine 3 tbsp olive oil, chili powder, paprika, cumin, and onion powder in a quart size ziplock bag.
2. Add chicken to bag and let it marinate.It is a good idea to start the marination process at least an hour before you cook.
3. While onions saute start the chicken grilling. You can either throw the chicken strips on your outdoor grill or on a Foreman Grill. I cooked mine indoor on the Foreman Grill. 3-5 minutes will do it.
4. Keep the bag with the marinade to use for the fajita veggies.
Cilantro Lime Rice
5. These instructions are for cooking rice in a RICE COOKER. You may need to alter the amount of water you use if boiling in a pot on the stove.
6. Combine rice, water, bay leaf, and salt in your rice cooker and start.
7. When your rice is done cooking, remove bay leaf and stir in the cilantro, lime juice, and lemon juice.
Fajitas
8. While your rice is cooking, Slice onion into thin strips.
9. Heat 1 tbsp olive oil on medium high in a large skillet and add onion.
10. Cook onion for about 2 minutes then add thinly sliced bell peppers.
11. Immediately add the marinade retained from the chicken and cook approximately 3 minutes.
12. Remove from heat.
13. If using black beans, add them to bell pepper/onion mixture and stir.
To Serve
14. Layer rice, bell peppers and onions, meat, garnishes, and avocado in that order.
15. Enjoy!