(2 SERVINGS) 4 SERVINGS

• Wash, pick and chop cilantro. Zest and then juice (1) 2 lime(s), slice the remaining lime(s) into wedges. Thinly slice iceberg lettuce. Place sliced chicken breast and †southwest seasoning in a 1G sealable bag and let marinate, unrefrigerated, while you prepare other items.
• Bring (1½C) 3C water to boil in a pot with a lid. Stir in white rice and (1t) 2t salt. Cover and reduce the heat to low. Simmer for 10-12 minutes until all the water is absorbed.
• Add lime zest and juice and 1/2 of the chopped cilantro. Set aside remaining cilantro for later. Fluff flavored rice with a fork and cover with lid until ready to serve.
• Drain black beans and pour into small sauce pot. Add cumin to taste and bring to a simmer, cooking for about 5 minutes. Season beans with a pinch of salt.
• In a large sauté pan over medium-high heat, add (1T) 2T oil and let pan heat for approximately 1 minute. Add marinated sliced chicken and sauté for 4-6 minutes, or until cooked through. Remove from pan and set aside.
• In same sauté pan, heat (1T) 2T oil. Add fajita vegetable mix and cook for 2-3 minutes, until vegetables are tender-crisp. Remove from heat and set aside.
• Drizzle a small amount of oil in a small sauté pan and warm the corn tortillas over medium-high heat, about 1 minute per side.
• Spoon fajita veggies and chicken onto a warm corn tortilla. Top with shredded lettuce, pico de gallo, guacamole and remaining cilantro. Plate with cilantro-lime rice, black beans and a lime wedge.

  Serve & enjoy!