If you stopped by a couple days ago you would have seen a recipe for the most amazing Avocado Chip Dip you will ever have. Seriously, it is SO good. Not to mention it’s a fun sauce to put on nearly anything Mexican. The other night I needed a quick dinner idea and I had some of the Avocado Dip left in my fridge. I also had some leftover Spanish Rice that I wanted to use, and so I came up with the most simple-yet delicious- dinner idea that ended up being a huge hit. I used some grilled and seasoned chicken from my freezer (yes, still my favorite meal planning tip of all time), added some sauted vegetables, corn, beans, some garnishings and these Fajita bowls were amazing! They were such a fun change from eating something in a tortilla. If you are gluten intolerant, this would be a really fun meal for you to try. You could even use a brown rice based Spanish rice to make this dish a little healthier too. No matter how you mix it, this is a dinner recipe keeper for sure! Enjoy 🙂
 Recipe Schema Markup
Healthy Chicken Fajita Bowls
  1. 4-5 grilled chicken breasts, seasoned with salt and pepper (or McCormick Mojito Lime Seasoning)
  2. 1 red bell pepper, diced
  3. 1 green bell pepper, diced
  4. 1 onion, diced
  5. 1-2 cup frozen corn
  6. 1-2 cans black beans, drained
  7. 1-2 cups shredded cheddar cheese
  8. 1/4 cup cilantro
  9. Sour cream (garnish option)
  10. 1-2 avocados, diced (garnish option)
  11. Salsa (or the Creamy Avocado Jalapeno Dip)
  12. 2 boxes Rice Roni Spanish Rice, cooked as box instructs (or use homemade)
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  1. Make the box of Rice Roni Spanish Rice according to the boxes directions.  Grill, bake or saute the chicken breasts until cooked through and no longer pink in the center. Cut the chicken into bite sized pieces and season heavily with salt and pepper (or use McCormick's Mojito Lime Seasoning--that's my favorite). Once the chicken is cooked and cut, prepare the other vegetables by cutting the onion, bell pepper and green bell pepper. Saute these peppers with the onion in a little olive oil in a saute pan until slightly tender (don't over cook). Add the chicken to the pepper mixture. Chop the cilantro and avocados. Open and drain the black beans. Shred the cheese. Once the Spanish rice is cooked, place a portion into each serving bowl. Top the rice with the chicken/pepper mixture, corn, black beans, shredded cheese, cilantro, sour cream, avocados and salsa. Serve rice bowl warm.
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