Chicken Fajita Bowl
  • 2 lbs chicken breasts, cut into thin strips
  • 4 bell peppers, cut into strips
  • 1 red onion, sliced
  • 1 tsp salt
  • 1 Tbsp dried oregano
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 2 cans refried beans
  • 1 small can diced green chilis
  • 1 lb dry brown rice
  • cilantro
  • limes, cut into wedges
  • vegetable oil
  1. In a ziplock bag mix together the salt, oregano, garlic powder, cumin, onions powder and chili powder. Add in the cut chicken and mix around to coat evenly. Refrigerate overnight or at least a few hours.
  2. Heat up a large sauté pan, over medium high heat, add about a Tbsp of oil and the chicken, Stir occasionally to cook through. Remove from the pan and place aside.
  3. Add another Tbsp of oil to the pan and add the peppers and onions. Cook until a tender crisp, or further if you prefer them a little more cooked. Stir occasionally to pick up all the flavors left by the chicken.
  4. For the beans, in a pan over medium low heat, mix together the beans and green chilis. Warm through, shut the heat and stir in a small handful of chopped cilantro.
  5. Cook the rice according to the packing. Season with salt and pepper. At the very end stir in some chopped cilantro.
  6. Assembly time! Start with a big ole scoop of the rice, top with some of the delicious beans and then the chicken, peppers and onions. Garnish with some more cilantro {yes, I really love cilantro} and a couple lime wedges.
Recipe by LeMoine Family Kitchen at