Lime Chicken Fajita Rice Bowls

• boneless skinless chicken breastpatted dry24 oz
• cooked brown rice24 oz
• red bell pepperthinly sliced2
• yellow onionthinly sliced1/2 lb
• baby spinach6 oz
• tomatodiced1 lb
• lime juice4 tbsp
• olive oil4 tsp
• chili powder1 tsp
• ground cumin1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the bell pepper and onion, dice the tomato, and pat the chicken dry. Do not rinse the chicken. Season the chicken on all sides with kosher salt, black pepper, chili powder, and cumin.
2. 2Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until deeply browned and the chicken releases from the pan, about 4-5 minutes per side, until the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the onion and bell pepper to the skillet. Season lightly with salt and cook until translucent and softened with browned edges, about 5-7 minutes, stirring occasionally.
4. 4Stir in the spinach and cook until wilted and glossy, about 1-2 minutes. Taste and adjust the salt and pepper.
5. 5Warm the cooked brown rice according to its package directions until steaming throughout, about 2-3 minutes. Taste for seasoning.
6. 6Dice the rested chicken and return it to the skillet with any accumulated juices. Add half of the lime juice and toss until hot and fragrant, about 1-2 minutes.
7. 7Combine the tomato with the remaining lime juice and a pinch of black pepper. Spoon the rice into bowls, top with the chicken and vegetables, and finish with the tomato mixture.