Chicken Fajita Bowls with Pineapple Black Bean Salsa recipes

Ingredients

• 1 cup raw brown rice
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garlic powder
• 1 teaspoon sweet paprika
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 pound boneless skinless chicken breasts, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 2 bell peppers (any color), cut into thin strips
• 1 large onion, cut into thin strips
• 4 ounces Cabot Adirondack Cheddar, Cabot Pepper Jack, Cabot Seriously Sharp Cheddar or Cabot Jalapeno Light Cheddar, grated (about 1 cup)
• 1/4 cup Cabot 2% Plain Greek-Style Yogurt

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