Chicken Fajita Stuffed Peppers

By mahto

Ingredients

• 1 batch (1 tablespoon) No Salt Fajita Rub
• 1 lime, zested and juiced
• 1 teaspoon vegetable oil
• 16 ounces boneless chicken breasts cut into strips
• 1 large sweet or yellow onion, sliced
• 4 roasted bell peppers or red chili peppers*
• 1/2 cup fresh corn
• 1 cup black beans, rinsed and drained
• 16 grape or cherry tomatoes, sliced
• 2 tablespoon cilantro, chopped
• NOTE: Roast your own peppers or use jarred peppers.
• 1/4 cup chopped cilantro

Preparation

Step 1

Combine the rub, lime zest and juice, and the oil. Pour over the meat, cover and refrigerate for 1 hour or overnight.

Place a cast iron or nonstick skillet over medium-high heat. Sauté the onions for 10 minutes, until light golden brown in color, then remove from the pan and set aside. Add chicken to the same pan and saute until cooked through, about 8 minutes. Add the cooked onions, corn, beans, and tomatoes to the pan, stir and cook for one minute. Remove from heat.

Place one pepper on a dinner plate, fill with one cup of chicken and vegetables, then top with a heaping tablespoon of the Avocado Cream and cilantro.

Serving Size: Makes 4 servings.