Chicken fajita bowl • Rice 2 cups basmati or long grain white rice 2 cups bone broth 1 jalapeño About 1 cup white onion 1/4 cup tomato sauce 1 tbsp tomato paste 2 ripe Roma tomatoes 1 tbsp garlic • Other ingredients Chicken breast Verde Salsa for chicken marinade 1 green bell pepper, 1 red bell pepper, 1/2 white onion Colby jack cheese Pico de gallo salsa Creamy jalapeño ranch or salsa + lime wedge and cilantro for toppings. I marinate my chicken in a ziploc with verde salsa for a few hours and cook it on the Traeger at 395 for 8 min on each side or until internal temp is 165 degrees. For the rice: Blend the tomato onion jalapeño garlic tomato sauce and tomato paste until smooth. In a pot over medium heat, lightly toast your rice in olive oil and then add in your blender ingredients + bone broth + salt/pepper. Bring to a boil then simmer on low for 20 min undisturbed, then turn the heat off and let it sit, covered, for an additional 10 min. While your chicken is on the grill, slice and sauté your bell peppers and onion in olive oil over medium heat until cooked to your liking. Plate your rice and add your bell peppers/onions, chicken, cheese, pico and top with sauce or salsa of your choice! I used a creamy jalapeño sauce from our local Chuys restaurant 🤪 🙌🏽 enjoy! *i froze half of the cooked rice in a vacuum sealed bag for later use* LTKFindsUnder50 LTKFamily LTKVideo