1.5lbs.chicken tenderloins, Smart Chicken, left whole or option to slice once cooked
1tablespoonolive oil, plus extra for the vegetables
½teaspoonpaprika
½teaspoonchili powder
½teaspoononion powder
½teaspoongarlic powder
½teaspooncumin
½teaspoonsalt, extra to taste
¼teaspooncracked black pepper
2red bell peppers, sliced
2medium sweet onions, sliced
2cupscooked rice
1canpinto beans, drained and rinsed or black beans
1large avocado, peeled, pitted and sliced
1cupshredded cheddar cheese, served on the side
1jalapeno, sliced, option to remove veins and seeds
2tablespoonscilantro, chopped small
3limes, cut into wedges
5-6tortillas, heated
Lime Crema
¼cuplight sour cream
1teaspoongarlic, minced
2tablespoonslime juice, fresh squeezed
¼teaspoonsalt
Equipment
1 baking tray
2 mixing bowls
1 platter
1 pot for rice
1 colander for beans
Instructions
Preheat the oven to 400 degrees. Spray a baking tray with non-stick cooking spray and set it aside.
Lime Crema
In a small mixing bowl, combine the light sour cream, minced garlic, lime juice and salt. Mix well and place the lime crema in the refrigerator until you’re ready to eat.
Chicken Fajitas
In a large mixing bowl, combine the chicken tenderloins with the spices and one tablespoon olive oil. (paprika, chili powder, cumin, onion powder, garlic powder, salt and cracked black pepper.) Toss until well coated. Add the seasoned chicken to the prepared baking tray.
Clean and slice your red bell peppers and onions. Add them to the tray with the chicken and drizzle everything with olive oil.
Place the tray in the oven and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit and the vegetables are cooked to your liking.
Rice and Beans
Next, cook the rice according to the package. Drain and rinse one can of pinto or black beans. Add the beans to the cooked rice. Mix well. Season with salt to taste and add about one tablespoon chopped cilantro. Mix well.
Assemble the Platter
Add the rice and beans, followed by the seasoned chicken and roasted vegetables.
Then, add sliced avocado, sliced jalapeno, heated tortillas, and lime wedges to the platter. Serve shredded cheddar cheese and the lime cream on the side. Sprinkle everything with chopped cilantro and enjoy.