- 4 chicken breasts, cut into strips
- 2 cups rice, cooked according to package
- 2 Tbsp avocado oil
- 1/2 tsp Redmond Garlic Salt
- 1/2 tsp Redmond Onion Salt
- 1/2 tsp ground pepper
- 1 tsp cumin
- 1 tsp paprika
- 2 red peppers
- 1 purple onion
- 1 bunch green onion
- 1 head Romain lettuce
- 2 limes
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Cook rice according to package. Cook rice according to package.
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In a large skillet over medium-high heat, warm the avocado oil. Add the sliced chicken breasts. Sprinkle all seasonings onto the chicken. Cook for 20 minutes, turning over halfway through cooking. In a large skillet over medium-high heat, warm the avocado oil. Add the sliced chicken breasts. Sprinkle all seasonings onto the chicken. Cook for 20 minutes, turning over halfway through cooking.
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While rice and chicken are cooking, slice the peppers into ½” slices, thinly slice the purple onion, dice the green onion, cut the lime into wedges, and cut the Romain lettuce into ½” strips. Set aside. While rice and chicken are cooking, slice the peppers into ½” slices, thinly slice the purple onion, dice the green onion, cut the lime into wedges, and cut the Romain lettuce into ½” strips. Set aside.
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When chicken is cooked through, add the sliced peppers and purple onions. Stir and cook for another 3-5 minutes. Remove from heat. When chicken is cooked through, add the sliced peppers and purple onions. Stir and cook for another 3-5 minutes. Remove from heat.
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To assemble fajita bowls first, add a handful of cut Romain lettuce, then a scoop of rice, a few chicken slices, a few cooked peppers and onions. Top with a lime wedge and a sprinkle of green onions. Serve.To assemble fajita bowls first, add a handful of cut Romain lettuce, then a scoop of rice, a few chicken slices, a few cooked peppers and onions. Top with a lime wedge and a sprinkle of green onions. Serve.
Store leftovers in a covered glass container in the fridge for up to 4 days.