These tasty and colorful bowls offers a veggie-filled twist on a Southwestern classic.
These tasty and colorful bowls offers a veggie-filled twist on a Southwestern classic.
1 /2 lb. chicken tenders, cut into strips if too thick
1 red pepper
1 orange pepper
1 small red onion
2 Tbsp. taco or fajita seasoning
2 Tbsp. olive oil
juice of 1 lime
1 package Green Giant® Riced Veggies Rainbow Cauliflower
1 Tbsp. chopped cilantro
juice of ½ a lime, about 2 Tbsp.
1 cup black beans
1 cup Green Giant canned sweet corn
1 cup salsa, to taste
1 cup thinly sliced purple cabbage
thinly sliced jalapeños, optional
sour cream
1 avocado
¼ cup salsa
½ tsp garlic powder
juice of half a lime
salt & pepper
Toss chicken, peppers, onion, seasoning, olive oil and lime juice together in a large zip top plastic bag.
Heat olive oil in a large skillet, add chicken and veggies and sauté over medium heat until chicken is cooked through, and veggies are crisp-tender, about 10-12 minutes.
While chicken is cooking, microwave riced cauliflower for 5-6 minutes and drain.
Toss warm cauliflower with chopped cilantro, lime juice and salt and pepper
Toss corn and black beans with a ¼ cup salsa
Make quick guac by mashing avocado with salsa, garlic powder, lime juice and salt and pepper.
Spoon rice into bowls and top with fajitas, toppings and quick guac and serve with additional salsa.
