Fajita Chicken with Creamy Cilantro Lime Rice

Fajita Chicken with Creamy Cilantro Lime Rice

What you'll need - Rice:

- 2 tbsp Nonfat plain greek yogurt
- 1 tsp Sriracha
- ¼ Lime squeezed
- 1 tsp Minced garlic
- ⅓ cup crushed Cilantro
- ¼ cup dry Jasmine Rice
- pinch of salt

What you'll need - Chicken:

- 1 boneless skinless chicken breast
- ⅓ cup Ortega Fajita Skillet Sauce

How to make it:

1. Cook your jasmine rice. You can either choose to cook in a rice cooker, like I did, or follow the directions for stovetop. Directions will be on the bag or box.

2. While you're cooking your rice, defrost your chicken by placing it in a bowl of cold water. Steps 1 and 2 will vary in time, depending on the rice.

3. After your rice is cooked and your chicken is thawed, combine greek yogurt, sriracha, lime juice, garlic, cilantro, and a pinch of salt to your rice and stir. Keep your rice warm while you move on to cooking the chicken.

4. Take out a skillet and pour 2 tbsp of fajita sauce into the skillet. Place your chicken on top and cook on medium to medium-high heat. After 4 minutes or so, flip your chicken to the other side and cook for another 4 minutes. Gradually add more of your sauce into the skillet.
Note: You may want to add a little bit of water if the sauce is evaporating quickly. Stove heat varies, just make sure you cook your chicken thoroughly and that you're not burning the sauce completely.

5. Once your chicken is thoroughly cooked and the sauce has been added completely, add the chicken and sauce into your rice. Garnish with a little more cilantro and wahlah!

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Sun Dried Tomato Basil Chicken

Sun Dried Tomato Basil Chicken

What you'll need:

- 2 boneless skinless chicken breasts

- 2 tbsp olive oil

- Crushed basil

- Fresh Spinach

- Sun dried tomatoes

- Italian seasoning/salt

- 1 tsp minced garlic

How to make it:

1. Thaw your chicken breasts. Once thawed, lay them on a paper towel or a plate. Cover them in seasoning, basil, and salt. Flip them and season the other side.

Note: You can decide how much seasoning and crushed basil you want to put on the chicken. I put on a decent amount to cover the chicken a little.

Another Note: You can choose to marinade the chicken for ten minutes in a sun dried tomato dressing (such a Kraft!) before seasoning.

2. Meanwhile, put your two tablespoons of olive oil in a skillet and turn heat on medium. Once your olive oil is hot enough (try flicking water on the skillet to see if it bubbles), place your chicken on the skillet. Cook each side for around 4 minutes (this depends on how hot your stove is, so check periodically to make sure it's not burning... or if you need to cook longer).

3. Once you flip the chicken to the other side to start cooking, add your spinach, sun dried tomatoes, and garlic. This will allow the flavors to marry.

4. After your chicken is thoroughly cooked, keep stirring the ingredients in the skillet. Then turn off your heat and enjoy!

I usually add rice pasta to this dish. I'll cut up the chicken and toss it in some spaghetti.

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Another Simple (Gluten Free) Pasta Salad...

Black Bean Pasta Salad

What you'll need:

- 1 bag/box rice pasta

- ½ cup black beans

- ½ cup shredded mozzarella

- 2 tbsp olive oil

- Any spices you want

How to make it:

1. Boil some water and cook your pasta for around 10-11 minutes. Add salt or garlic to the boiling water for extra flavor.

2. Once your pasta is done, drain it and put it in a big bowl. Add black beans, mozzarella, spices, and olive oil. Stir.

3. Feel free to add onions or feta... it's delicious.

4. Put in your fridge and enjoy anytime. You can also eat this hot.

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