Toppings: dollop of sour cream and handful of shredded cheddar and colby jack cheese per serving
Instructions
Prepare brown rice and set aside, or cook at the same time while the chicken is sautéing.
Heat olive oil in a large skillet or sauté pan over medium-high heat.
Add Foster Farms Sauté Ready Fajita Marinated chicken directly onto pan; no need to thaw the chicken out before cooking!
Sauté for about 7-8 minutes, turning each piece over halfway to ensure even cooking.
Remove chicken from pan and place onto a cutting board, then cut into small bite-sized pieces. Return to pan.
Add red and green peppers and sauté with the chicken pieces for about 2 minutes.
Add minced garlic and mix well with the peppers and chicken, sauté for one more minute.
Add cooked rice, black beans, and corn to the pan. Mix all ingredients well and sauté for 2-3 minutes, just until the corn and black beans are heated.
Salt and pepper to taste. Then add one tablespoon of the chopped cilantro and a quick squeeze of half a lime over the pan. Mix ingredients.
Remove from heat and serve either as is, or you can top off each serving as I like this dish: with a dollop of dairy-free sour cream and dairy-free shredded cheese (you can, of course, go full dairy if you want!). Sprinkle remaining tablespoon of chopped parsley evenly over each serving.