Chicken Fajita Grain Bowls

Cilantro Rice

• 1 cup Lotus Foods Organic Brown Basmati Rice
• 1 3/4 cup Chicken Broth or Water
• 1/2 cup Fresh Cilantro, chopped
• 1 tbsp. Olive Oil
• 1/2 tsp. Salt
• 1/2 tsp. Black Pepper

Seasoned Chicken

• 2 Chicken Breasts, boneless and skinless
• 1 tbsp. Olive Oil
• 1/2 tbsp. Ground Cumin
• 1/2 tbsp. Garlic Powder
• 1/2 tbsp. Chili Powder
• 3/4 tsp. Dried Oregano
• 1/2 tsp. Paprika
• 1/2 tsp. Salt
• 1/4 tsp. Black Pepper

For serving:

• Mixed Greens
• 2-3 Bell Peppers, thinly sliced, sauteed
• 1/2 Red Onion, thinly diced
• Avocado, sliced
• Black Beans
• Salsa
• Sour Cream
• Corn, shucked and sauteed
• Lime Wedges

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Cilantro Rice:

1. In a large saucepan, warm up the olive oil over medium high heat for 1 minute.
2. Add in the brown basmati rice, stirring in the salt, black pepper, and 1/4 cup chopped cilantro.
3. Toast for 2-3 minutes, stirring occasionally.
4. Add in the broth or water and bring to a boil. Reduce heat to low, then cover to simmer for 30 minutes. Remove from heat, let it stand covered for 5 minutes, the fluff with a fork.

Seasoned Chicken:

1. In a small bowl, mix all the dry seasonings to make the homemade fajita seasoning. Generously pat the mixture evenly over both chicken breasts.
2. Heat a large skillet with the olive oil over medium heat. Sear the chicken breasts for 6-8 minutes on both sides, or until fully cooked (internal temperatures reach 165F).
3. ‍ Let it rest for 5 minutes, then slice into bite -ized pieces.

For serving:

1. In each bowl, add a generous layer of mixed greens, 3/4 cup rice, 1/4th of the sliced chicken, and your favorite fajita toppings. Enjoy!

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