For The Fajita Chicken:

• ⅓ cup lime juice (approx. 2-3 limes)
• ¼ cup pineapple juice, no sugar added
• 2 tablespoons low sodium soy sauce
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp red pepper flakes
• 1 tsp sea salt
• ½ tsp ground black pepper
• ¼ cup cilantro, chopped
• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts (6-8 oz. each)

For the Fajita Bell Peppers:

• 1 white onion, thinly sliced
• 1 poblano chile, thinly sliced
• 2 red bell peppers, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 tsp sea salt
• ½ tsp ground black pepper
• ¼ teaspoon garlic powder

For the Lime & Cilantro Black Beans:

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ½ jalapeño (about 1 tbsp), seeded and finely diced
• ½ teaspoon cumin
• 2 (15-ounce) cans low sodium black beans, rinsed and drained
• 1 cup low-sodium chicken broth
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 tsp sea salt