Chipotle Chicken Fajita Rice Bowls

Chipotle Chicken Fajita Rice Bowls

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE MARINADE:

  • 4-6

    Boneless, Skinless Chicken Breasts Halves

  • ½

    a Lime, juiced

  • 1

    handful Fresh Cilantro, chopped

  • 2

    Chipotle Peppers in Adobo, minced

  • 1

    recipe for Taco/Fajita Seasoning

  • ¼

    cup Olive Oil

  • FOR THE RICE:

  • 4

    servings of Brown or White Rice

  • 1

    handful Fresh Cilantro, minced

  • 2

    pinches Kosher Salt

  • ½

    a lime, juiced

  • FOR THE CHICKEN BOWLS:

  • Olive Oil

  • Butter

  • ½

    of each Red, Orange and Green Bell Pepper, sliced into strips

  • 1

    Red Onion, Sliced

  • 1

    cup Corn, Fresh or Frozen {thawed}

  • 1

    {15 oz} can Black Beans, drained and rinsed

  • Optional Toppings: avocado, diced tomatoes, sour cream and hot sauce

Directions

For the chicken: In a large bowl combine the halved chicken, lime juice, cilantro, minced chipotle peppers. In a small measuring cup or bowl, combine the fajita seasoning and the olive oil. Pour over top of the chicken and toss everything to coat. Cover with plastic wrap and refrigerate for an hour. In the meantime: slice up the peppers, onions. Thaw the corn if frozen and rinsed beans and place both into bowls. Pull the chicken out about 30 minutes before you're ready to cook, so they can warm up a tad. In a deep skillet {I like cast iron} heat up two tablespoons of butter and two tablespoons of olive oil over medium to medium high. I adjust the heat through out so the chicken doesn't burn to a crisp. Once the pan is hot, work in batches by adding two chicken breast halves in the pan at a time. Cook for about 5-6 minutes per side {or until fully cooked} and then place the cooked breasts on a nearby plate and continue with the rest of the chicken. Carefully wipe out any charred bits out of your pan before adding in the corn. Let those cook over medium heat until they are deep golden and start to pop. Remove those back to the bowl and set off to the side. Pour a tablespoon of olive oil into the skillet and turn the heat up to medium-high. Once hot add in the peppers and cook until they have some color but are still firm to your liking. Remove and repeat with the olive oil and the sliced onions. Remove the onions to the same plate as the peppers and turn off the stove. Place the chicken on a large cutting board. Slice and chop the chicken into pieces and continue to chop until they're smaller bite-size pieces. Place the chicken back into the pan to keep warm on low but if you're using a cast iron skillet it will stay nice and warm for a while so you can just leave the heat off. In a medium bowl toss the brown rice with minced cilantro, salt and the juice of half a lime. Spoon the brown rice into bowls and top with peppers, onions, corn, black beans and the chopped chicken. I like mine with fresh tomatoes, avocados, sour cream and a few dashes of hot sauce. Sprinkle with more salt if desired and enjoy!


Nutrition

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