Step 1

Preheat the oven to 400 degrees.

Step 2

Spray a baking tray with non-stick cooking spray and set it aside.

Step 3

In a small mixing bowl, combine the light sour cream, minced garlic, lime juice and salt. Mix well and place the lime crema in the refrigerator until you’re ready to eat.

Step 4

In a large mixing bowl, combine the chicken tenderloins with the spices and one tablespoon olive oil. (paprika, chili powder, cumin, onion powder, garlic powder, salt and cracked black pepper.) Toss until well coated.

Step 5

Add the seasoned chicken to the prepared baking tray.

Step 6

Clean and slice your red bell peppers and onions. Add them to the tray with the chicken and drizzle everything with olive oil.

Step 7

Place the tray in the oven and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit and the vegetables are cooked to your liking.

Step 8

Next, cook the rice according to the package.

Step 9

Drain and rinse one can of pinto or black beans. Add the beans to the cooked rice. Mix well. Season with salt to taste and add about one tablespoon chopped cilantro. Mix well.

Step 10

Add the rice and beans, followed by the seasoned chicken and roasted vegetables.

Step 11

Then, add sliced avocado, sliced jalapeno, heated tortillas, and lime wedges to the platter. Serve shredded cheddar cheese and the lime cream on the side.

Step 12

Dust everything with chopped cilantro and enjoy.