Sweetgreen Inspired Chicken Fajita Bowls with Jalapeno Ranch

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• 1 large chicken breast
• Salt & pepper, to taste
• ¼ tsp paprika
• ½ tsp chili powder
• ½ tsp garlic powder
• 1 cup Brown rice, uncooked
• ½ tbsp olive oil
• 1 ½ cup water

• 2 ears of sweet yellow corn, grilled and chopped
• 2 cups Romaine lettuce, finely chopped
• 4 tbsp red or black beans, canned & drained
• ¼ cup cherry tomatoes, quartered
• Red cabbage, shredded
• 2 lime wedges
• Green sauce
• Toby’s Jalapeno Ranch Dressing & Dip
• Fresh cilantro

Gather all ingredients. Heat a large skillet over medium high heat. Wash rice until water is clear, then add to a pot with 1 ½ cup water and olive oil. Bring to a boil then turn down heat and let simmer with lid for 25 minutes, or until water is absorbed and rice is cooked.

Meanwhile, mix salt, paprika, chili powder, and garlic powder then rub chicken breast with seasoning. Add cooking oil to the skillet and add in chicken. Cook for 10 minutes on each side, until cooked through and lightly charred.

In two bowls, add brown rice, romaine lettuce, red cabbage, beans, tomato, corn and top with sliced chicken. Drizzle with green sauce and Toby’s Jalapeno Ranch Dressing & Dip. Garnish with cilantro and lime wedge. Serve and enjoy your Sweetgreen Inspired Chicken Fajita Bowls!