Even though we are still without a kitchen, I recently made this yummy skillet.

I used a lot of pre-cut/precooked stuff, but if you have a kitchen, feel free to chop and cook yourself.

Chicken Fajita Veggie  Skillet 

• 9 oz. Foster FarmsRefrigerated Grilled Chicken Breast Strips or 9 oz. Cooked, bite-sized chicken breast
• 1 cup diced green bell peppers
• 1 cup diced onions 
• 2 tablespoons olive oil
• 1.5 cups cooked basmati rice
• 1 packet of fajita seasoning
• 1/2 cup water (or chicken broth)
• 1 can Ro*tel Tomatoes
• 1 can diced tomatoes
• 2 cups shredded cheddar cheese

Top with:

• 2 tablespoons plain Greek Yogurt or light sour cream
• Hot sauce

Directions

1. In a large skillet, heat olive oil and sauté chicken, onion, and peppers until onions are translucent.
2. Add in rotel, canned tomatoes, water, and fajita seasoning. Cook over medium, stirring gently frequently until mixture is slightly thickened.
3. Gently fold in cooked rice.
4. Once combined, top with cheese. Remove from heat, cover skillet with lid, and allow the cheese to melt (about 5-10 minutes),
5. Serve with plain Greek yogurt or sour cream and hot sauce. Freezes well, and is a great meal prep option. 

Serves 5

If you are looking to boost your protein intake, substitute basmati rice for cooked RightRice or quinoa.