Makes 4 servings Start to Finish: 30 minutes
“I love this. My kids still prefer it as a traditional fajita, which is only the addition of tortillas. You should try it this way, but keep tortillas on hand for anyone who prefers it that way.”
1 lime juiced
2 tablespoons cilantro – finely chopped
3 tablespoons garlic – minced
1 teaspoon chili powder
3 boneless skinless chicken breasts – cut into thin strips
1 green bell pepper – cut into thin strips
1 tablespoon olive oil
15 1/2 ounces kidney beans – rinsed and drained
1 bag mixed salad greens
Shredded Cheddar cheese – for serving
Sour cream – for serving
Salsa – for serving
2 ripe avocados
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup cilantro – finely chopped
1/2 lime – juiced
1) In a large resealable plastic bag, combine the lime juice, cilantro, garlic, and chili powder; add chicken strips. Seal bag and massage marinade into chicken.
2) In a large skillet, heat olive oil. Cook chicken over medium heat until no longer pink. Add bell peppers to chicken. Add beans and cook until peppers are tender and beans are heated through – about 5 more minutes.
3) Divide salad into 4 bowls. Top each with chicken mixture, sour cream, salsa, and guacamole.
Scoop and mash avocados. Mix well with the other ingredients.
Kid Tip: Remove pieces of chicken from skillet before adding peppers and beans. Serve plain or with tortillas.