Chicken Fajita Black Bean Bowls

• boneless skinless chicken breastpatted dry24 oz
• cooked brown rice16 oz
• black beansdrained and rinsed2 cup
• red bell pepperthinly sliced2
• yellow onionthinly sliced1
• shredded cheddar cheese4 oz
• lime juice4 tbsp
• taco seasoning4 tsp
• olive oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the red bell pepper and yellow onion. Pat the chicken breast dry. Do not rinse the chicken. Season both sides with the taco seasoning, kosher salt, and black pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 5-7 minutes per side, until browned and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a clean plate.
3. 3Add the sliced pepper and onion to the skillet and cook for 4-5 minutes, stirring occasionally, until lightly browned and crisp-tender. Add the black beans and cook for 2-3 minutes, until steaming hot throughout.
4. 4Warm the cooked brown rice in the microwave or in a covered saucepan over low heat for 2-3 minutes, until steaming hot throughout.
5. 5Slice the chicken and return it to the skillet. Toss with the vegetables and black beans, then cook for 1-2 minutes, until everything is hot. Remove from the heat and stir in the lime juice, tasting and adjusting the seasoning.
6. 6Divide the rice between bowls and top with the chicken mixture and shredded cheddar cheese. Wash the cutting board, knife, plate, skillet utensils, and your hands with soap and water before touching anything else.