Fajita Chicken Stir-Fry

Let's make something lovely.

1. 01

   Cook the Rice:

2. 02

   In a medium pot, combine the brown rice with 4 ½ cups of water and 1/2 teaspoon of salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 30-40 minutes. Fluff with a fork, sprinkle the salt-free chili-lime seasoning blend to your taste, granulated garlic, and chopped coriander. Stir to combine, then set aside and keep warm.

3. 03

   Prepare the Fajita Chicken:

4. 04

   In a bowl, combine the sliced chicken breasts with 1 tablespoon of olive oil, salt and salt-free chili-lime seasoning blend according to your taste. Mix well to coat the chicken evenly.

5. 05

   Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until they are fully cooked and slightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.

6. 06

   Prepare the Stir-Fry:

7. 07

   In the same skillet, add the remaining tablespoon of olive oil and heat over medium heat. Add the diced onions and cook until translucent, about 2 minutes.

8. 08

   Add the diced red bell peppers and cook for about 3 minutes, stirring occasionally.

9. 09

   Add the thawed corn, black beans, diced tomatoes, and finely chopped red chili to the skillet. Season with ground black pepper and garlic powder. Stir-fry for another 5 minutes until the vegetables are tender but still crisp.

10. 10

    Return the cooked chicken strips to the skillet and stir to combine with the vegetables. Cook for an additional 2 minutes to heat through.

11. 11

    Combine and Serve:

12. 12

    In a small dry skillet, toast the pine nuts over medium heat until golden brown, about 2-3 minutes. Watch carefully to prevent burning.

13. 13

    Serve the fajita chicken stir-fry hot over the cooked brown rice. Sprinkle with toasted pine nuts and drizzle with lime juice.