Chicken Fajitas with Avocado Corn Salad & Rice
Colorful and flavorful chicken fajitas with bell peppers and onions. Serve with a zesty avocado corn salad and simple rice on the side.
$ Low 35 minutesDairy Free
2
Ingredients
- boneless skinless chicken breasts x2
- bell peppers x2
- onion x1
- avocado x1
- ear of corn x1
- jasmine rice 1 cup (Or use any type of rice you like)
Instructions
- Start by cooking your rice according to package instructions.
- While the rice is cooking, slice your chicken, bell peppers, and onions.
- Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken, seasoning with salt, pepper, and any fajita or taco seasoning you like.
- Once the chicken is browned, add the sliced vegetables and cook until tender.
- As all that cooks, dice your avocado and slice the corn off the cob to make your salad.
- In a separate bowl, mix the avocado, corn, lime juice, salt, and pepper to create your avocado corn salad.
- To serve, plate your rice down first. Put your fajita mixture on top of the rice, and then add a hefty scoop of your avocado corn salad on the side.