Make Lime Crema

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¾ cup light sour cream

Juice of one lime

½ tsp kosher salt

½ tsp garlic powder

2-3 tbsp water

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1. Whisk together sour cream, lime juice, salt, and garlic powder. Add water until drizzling consistency. Refrigerate.

Cook Rice

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1 cup uncooked jasmine rice

¼ cup water

Salt and pepper

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1. Combine rice and water in a saucepan. Simmer uncovered until water boils. Cover, reduce heat to low, and cook 12 minutes. Remove from heat, keep covered, and let steam 10 minutes. Fluff with fork, season with salt and pepper.

Prepare and Cook Chicken Fajitas

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1½ lb raw chicken breast or tenderloins, cut into thin strips

1 tsp kosher salt

1 tsp garlic powder

1 tsp cumin

1 tsp dried oregano

1½ tsp chili powder

1 tbsp smoked paprika

1 tbsp cornstarch

1 tbsp olive oil

1 red onion, thinly sliced

3 large peppers, thinly sliced

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1. Rub chicken strips with cornstarch, seasonings, and salt.

2. Cook peppers and onion in 1 tsp oil over medium-high heat until soft and lightly charred, about 5 minutes. Set aside.

3. Cook chicken in 2 tsp olive oil over medium-high heat until golden brown and cooked through, about 7-9 minutes total.

4. Return peppers and onions to the pan and stir to combine.

Warm Black Beans

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2 14.5 ounce cans black beans, drained

Pinch of salt

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1. Warm black beans with a pinch of salt in the fajita pan over low heat for 1-2 minutes.

Assemble Bowls

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Cooked rice

Warm black beans

Cooked chicken fajitas

Lime crema

Shredded cheese

Lettuce

Avocado

Pico de Gallo

Salsa

Crushed tortilla chips

Cilantro

Extra lime wedges

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1. Add ½ cup rice and ½ cup black beans to each bowl. Top with 1 cup chicken fajitas, 2-2.5 tbsp lime crema, and desired toppings.