1 pound organic range fed chicken breast tenderloins
2 cups of cooked cauliflower rice
1 poblano pepper sliced thin
1 small onion sliced thin
15 ounce can organic black beans drained and rinsed
15 ounce can of non-gmo organic corn drained
1 tablespoon organic fajita seasoning
1 tablespoon organic olive oil
Optional ingredients: Shredded organic/raw cheese, sour cream, avocado, salsa, limes
Preheat a large skillet to medium high heat and add oil. Season chicken, onions, and peppers with half of the fajita seasoning.
When skillet is hot, add the chicken, peppers, and onions. Cook 3-4 minutes per side, or until chicken is cooked through. Transfer chicken and vegetables to a plate and cover with foil to keep warm.
To the same skillet, add corn and black beans with the remaining fajita seasoning. Cook, stirring frequently, until warmed through.
Assembly: Fill bowls with rice, then top with chicken, onions, peppers, corn, and black beans. Add additional toppings as desired, like sour cream, salsa, avocado and a squeeze of lime.