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1
Fill a medium saucepan 3/4 full of water (or chicken stock if using) and bring to a boil. If using water, drop in 2 chicken bullion cubes once boiling and let dissolve. Once dissolved, put chicken breasts in chicken liquid and return to a boil and reduce heat to a simmer. Cover and let simmer for 20 minutes.
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2
In the meantime, cut the top of the heat of garlic off and wrap remaining head in foil. Heat oven to 375 degrees and put garlic wrapped foil in oven for 30 minutes until soft and roasted. When soft and roasted. Remove from oven and let sit until able to handle. Remove each clove from the husk and put into small dish, mash with the back of a fork. Set aside.
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3
Check chicken by piercing with a fork, when tender remove from heat and set aside in the cooking liquid. After about 10 minutes, remove from pot and put onto a cutting board or plate. Discard liquid. Let sit another 10 minutes. Shred chicken with 2 forks and mix with 1/2 packet of fajita seasoning. Set aside.
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4
In the same saucepan as the chicken was cooked in, spray with nonstick spray and saute the onion and mushrooms over medium heat until soft but not mushy. Add roasted garlic, chopped tomato, rice and beans with the liquid from the can. Add other 1/2 of the fajita seasoning and the lime juice and cook until heated through, about 3 minutes, stirring constantly. Remove from heat and set aside.
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5
Divide lettuce between 2 dinner plates.
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6
In a medium bowl put half the chicken, half the bean mixture 1/8 cup cheese and mix together. Pour over lettuce. Top with 1/8 cup more cheese, salsa and sour cream. Serve with taco chips.
