Easy Fajita Chicken with Vegetables, Beans and Rice

Black beans and vegetables:

Slice:
1 green bell pepper (make sure to take out the seeds and white parts)
1 red bell pepper
1 yellow bell pepper
1 yellow onion

Use:
1 can black beans (you can cook your own beans, but I do not have the time).

Saute in a large pan in 1 tbs. olive oil on medium for about ten minutes, tossing lightly. Add a teaspoon of salt and teaspoon of pepper. Drain the black beans and rinse them in a colander. Add them to the hot pan and stir vigorously. Cook until the veggies are slightly soft and the moisture in the pan is almost gone.

Marinade recipe:

1 tbs vegetable oil

2 tablespoons lime juice 

1/2 teaspoon ground black pepper 

1/2 teaspoon chili powder

1/4 tsp cumin

1 tsp kosher salt

Use 1.5-2 lbs thin cut chicken breasts. Marinate in a plastic bag about 30 minutes. Grill at about 450-500F for 6 minutes per side.  Make sure it's around 160 degrees F inside using a meat thermometer. Let it rest for 10 minutes wrapped in aluminum foil.

For the rice, I used a rice cooker. If you do not have a rice cooker, here's what you need: 

1 cup rice
2 cups water
1/2 teaspoon salt

1/2 tbs butter

Bring the water and salt to a boil. Add the butter (optional--it adds flavor, but it's not necessary). Add the rice and cook for approximately 20 minutes. 

After you fluff the cooked rice, put the bean veggie mix on top. Slice the chicken and put it on top of the beans and veggies. There you have it: a healthy meal that is pretty affordable (and a staple of our house).