1 pound chicken breast

1 lime zested 

2 limes juiced

4 Tablespoons of avocado oil

8 cremini mushrooms washed

5 Tablespoons of Fajita seasoning

5 bell peppers

2 Red onions

4 cups of brown rice soaked overnight

16 oz of tomato sauce

3 cups of water

Fajita seasoning Recipe:

1 1/2 teaspoons of cumin

1 1/2 teaspoons of paprika  

1/2 teaspoon of salt

1/2 teaspoon of garlic

1/2 teaspoon of onion powder

1/4 teaspoon of oregano

1/4 teaspoon of pepper

1/8 teaspoon of cayenne 

Add 2 Tablespoons of the avocado oil to a gallon bag along with 1/2 lime zested, 1 lime juiced, and 1 1/2 tablespoons of fajita seasoning. Cut the chicken breast into bite size squares. Add the chicken to the gallon bag and seal the bag. Mix the chicken with the sauce in the bag and place in the fridge for 30 min. In another gallon bag, add 2 tablespoons of avocado oil, 1/2 lime zested, 1 lime juiced, 1 1/2 tablespoons of fajita seasoning, and the mushrooms. Mix the mushrooms in the sealed gallon bag and place in fridge for 30 min. Preheat the grill to medium-High heat. Cut the onions and peppers into a medium sized rectangle. Add the chicken and peppers, and onion, and or mushrooms on kabob sticks. Grill the chicken kabobs for 10 minutes or until the chicken is cooked and the vegetables are tender. (for only vegetable kabobs, grill for 5 minutes or until they are tender) While the kabobs are cooking, add rice, tomato sauce, water, and 2 tablespoons of the fajita seasoning and bring to a boil. After it is at a boil, reduce the heat to medium heat and cover and simmer for about 10 minutes or until the liquid is absorbed. Serve the kabobs with the rice.