Chicken Fajita Rice Bowls

• chicken breastpatted dry20 oz
• rice1 1/3 cup
• black beansdrained and rinsed2 can
• frozen corn2 cup
• bell pepperthinly sliced2
• yellow onionthinly sliced1/2
• salsa1 cup
• canola oil4 tsp
• paprika2 tsp
• lemon juice4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the bell pepper and yellow onion. Drain and rinse the black beans. Cut the patted-dry chicken breast into bite-size strips after seasoning it.
2. 2Do not rinse the chicken. Pat it dry, then season it with the paprika, kosher salt, and black pepper. Wash the board, knife, and hands with soap and water before touching other ingredients.
3. 3Rinse the rice if desired, then simmer it in water according to the package directions until the grains are tender and separate, about 15-20 minutes. Fluff it and test a grain for tenderness.
4. 4Warm the canola oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and the thickest pieces read 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a clean plate. Wash the board, knife, and hands with soap and water before touching anything else.
5. 5Add the bell pepper and yellow onion to the skillet, season lightly with kosher salt, and cook for 4-6 minutes, until the vegetables are softened and lightly browned. Add the frozen corn and cook for 2-3 minutes, until hot and crisp-tender.
6. 6Stir in the black beans, salsa, and lemon juice. Return the chicken and any juices to the skillet and cook for 2-3 minutes, until the mixture is steaming and the sauce coats the vegetables. Taste and adjust with kosher salt, black pepper, or lemon juice.
7. 7Divide the rice among bowls and top with the chicken and vegetable mixture. Serve hot.