Chicken Fajita Rice Bowls

Some people order fajitas for the show and sizzle that they put on as they come through the dining room. Me and my friends will actually not order fajitas because we don't want to deal with the production. You get a plate of protein with peppers and onions, a plate of "toppings" like sour cream and salsa, a little vessel to keep your tortillas warm and a plate to eat off of. Here in Hoboken, the tables are small and crowded. The restaurants jam in as many tables as they can. If you're eating fajitas, its likely that the person sitting next to you can easily grab off one of 4 plates that you're currently eating off of.

Simple solution, chicken fajita bowls! Or platters in my case since I didn't have an appropriate bowl. I was inspired by My Sister's Kitchen on this one. I didn't do much measuring, but will try and remember how this went down....It's kind of one of those things where you can make it how you like it.

Ingredients:

• Thinly sliced chicken breast
• Olive oil
• Black pepper
• Lime juice
• Chili powder - divided
• Cumin - divided
• Frank's hot sauce
• Liquid smoke 
• Brown rice
• Green peppers, sliced
• Onion, sliced
• Can of low-sodium diced tomatoes (mostly drained)
• Can black beans
• Desired toppings - jalapenos, salsa, hot sauce, corn, sour cream, cheese, fresh lime

Directions:

• Marinate chicken in oil, black pepper, lime juice, chili powder, cumin, Frank's and liquid smoke. 
• While chicken is marinating, get rice started according to package directions. 
• Pre-heat grill to medium high heat and cook chicken until cooked through, about 4 minutes per side. 
• Add diced tomatoes (mostly drained), cumin and chili powder to rice. 
• Saute onion and green pepper together in olive oil or medium heat until veggies are crisp tender. 
• Slice chicken. Place rice in bowl or plate, add chicken and green pepper mixture as well as other toppings. Squeeze lime over top.