Fajita Stacks

These are lick-your-plate-clean delicious and healthy! And they're easy to make. The first time I made these I made some lime brown rice to layer with the rest of the ingreeds, but then my rice burned in my rice cooker (I was scratching my head over that one). I didn't have time to whip up another batch of rice, so I moved forward and made do without and wouldn't ya know, the dish was fantastic without it! So filling and just plain yummy. If you do feel inclined, you can make some rice to go with it, but it's just one more step and really and truly it doesn't need it. 

Recipe (yields 4-6 servings):

4 raw chicken breasts, preferably organic

1 large red bell pepper, rinsed and sliced into strips

1 large green bell pepper, rinsed and sliced into strips

*1 large red onion, peeled and sliced into ribbons

2 15oz cans black beans

1 lime

kosher salt and black pepper

cayenne pepper

paprika

cumin

olive oil

1. Sprinkle and rub both sides of chicken breasts lightly with salt, black pepper, cayenne pepper, paprika and cumin. Pound each chicken breast out to 1/2-1/4 inch thickness. 

2. Pour black beans into a medium sauce pan and set heat to low. Heat a 1 1/2-2 tablespoons olive oil in an extra large skillet over medium-high heat. Heat another couple tablespoons olive oil in another large skillet over medium-high heat. When both skillets are hot, add the vegetables to the extra-large skillet and your chicken to the large skillet. Stir vegetables around to coat (use a pair of tongs to stir the vegetables and flip the chicken breasts), turn heat down to medium-low, cover and allow vegetable to sweat for 4 minutes. This is going to really bring out the flavor of the vegetables.

3. Allow chicken to sear for 3-4 minutes. Flip chicken breasts to other side and sear for 3-4 minutes or until chicken breasts are firm when pushed down on. Lift lid on vegetables and stir them around. Adjust heat if you feel it is too hot. Cover vegetables and allow to sweat for another 5 minutes.

4. Remove cooked chicken breasts to a cutting board and tent with foil. Check on vegetables, they should be done. Hit them with kosher salt and pepper. Stir and remove from heat.

5. Build your stacks. Using a slotted spoon, scoop black beans into the center of plate. Pile peppers and onions on top of beans. Slice chicken breast into strips and finish the stack with as many strips of chicken as you want. Finish the dish with a squeezing of fresh lime juice. Serve and enjoy! 

*I highly recommend using red onion, like I think it's an absolute MUST. We have a fabulous mexican restaurant here in Midway and they use red onion in their fajitas and now I do it and I have never looked back. THE BOMB, guys.

images and recipe by Briana

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