Pinto Bean and Chicken Fajita Bowls

Ingredients

Chicken breasts

2, boneless and skinless

Fajita seasoning

2 tablespoons

Olive oil

2 tablespoons, divided

Bell peppers

2, sliced (any color)

Onion

1, sliced

Pinto beans

1 can (15 oz), drained and rinsed

Cooked rice

2 cups

Lime

1, juiced

Cilantro

1/4 cup, chopped

Salsa

1 cup, for serving

Sour cream

1/2 cup, for serving

Instructions

1. Preheat the grill or grill pan over medium-high heat.
2. In a small bowl, combine the fajita seasoning with 1 tablespoon of olive oil. Rub this mixture onto both sides of the chicken breasts.
3. Grill the chicken for 6-8 minutes per side, or until cooked through and juices run clear. Remove from the grill and let it rest for a few minutes before slicing into strips.
4. In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the sliced bell peppers and onion, cooking until they are tender and slightly charred, about 5-7 minutes.
5. Add the drained and rinsed pinto beans to the pan with the peppers and onion. Cook for an additional 2-3 minutes, until the beans are heated through.
6. Divide the cooked rice evenly among 4 bowls.
7. Top each bowl with an equal portion of the grilled chicken, sautéed peppers, onions, and pinto beans.
8. Drizzle fresh lime juice over each bowl and sprinkle with chopped cilantro.
9. Serve with salsa and sour cream on the side for added flavor and creaminess.
10. Enjoy your delicious Pinto Bean and Chicken Fajita Bowls!