Chicken Fajita and Rice Skillet

My family and I LOVE chicken, and fajitas! When I came up with this skillet idea I knew it would be a hit! And it was super simple to throw together!
It could easily be 'amped' up with sour cream and avocado sauce, but I was aiming to use what I had on hand without having to drop everything and run to the store! There are so many variations to this recipe, the list is endless!
2 boneless, skinless chicken breasts
1 c of uncooked rice
1 onion
jalapeno strips
1/2 bell pepper
1 tomato
1 c chopped lettuce
garlic powder, to taste
salt and pepper, to taste
cayenne pepper, to taste
1 15oz can refried beans
fajita sized tortilias
salsa
shredded cheese

The first thing I did was cook my rice according to package directions.
After gathering all my ingredients, I started pre-heating my large, cast iron skillet over medium heat while I sliced up the onion, bell pepper and jalapeno.


I placed the raw vegetables in the hot skillet, with a little salt and let them cook while I prepared my chicken breasts.

I started with frozen breasts {to me they are easier to cut up} and sliced each breast into fajita sized strips.

When the raw vegetables were soft, I moved them to the sides of my pan and placed the chicken into the middle of the pan, and turned up the heat. At this time I put a little salt, pepper, garlic powder, and cayenne on the chicken strips and stirred everything in the pan together.



While the chicken was cooking, I washed off my cutting board and knife, and diced up one tomato {i put the meaty part of the tomato in a baggie and placed it in the freezer to *hopefully* make sauce with sometime}, sliced up a few more jalapeno's {my family and I *love* jalapenos!!} and chopped up about a cup of lettuce, and placed all these raw vegetables on a plate.
While doing meal prep I stirred my chicken and grilled vegetables from time to time, letting the chicken brown on both sides.
I heated up a can of refried beans, in a little water, for about 3 minutes in my microwave; pulled the chicken and vegetables out of my pan and washed it. I then added my cooked rice to the pan, and topped it with the chicken and grilled vegetables.

I was going to grill some flour tortilias, but after taking my 6 year old to ballet, and running around the kitchen to get dinner ready, I was hot and ready to eat. This meal turned out pretty good, there isn't much left!
I made a fajita with a TBSP of beans spread out on my tortilia, a little rice on top, a few chicken strips and grilled vegetables, then added a few fresh vegetables, a little salsa and topped it off with some shredded cheese.

If you make this recipe, will you please come back and let me know how you liked it?

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Jenn