Chicken Fajita Bowls
These Chicken Fajita Bowls seem like a lot of work, but they really aren’t that bad, and they taste so good! They also reheat well, and are a meal that you can eat for a few days in a row without getting sick of it, which is always a win in my book.
Ingredients
–Chicken Marinade–
1 1/2 pounds chicken breasts pounded thin (3-4 chicken breasts)
1/4 cup lime juice
2 Tbsp. honey
1 Tbsp. olive oil
1 Tbsp. white wine vinegar
1 Tbsp. soy sauce
2 tsp. liquid smoke
2 tsp. garlic powder
1-2 tsp. chipotle chili powder (2 for more spice)
1 tsp. salt
1 tsp. ground cumin
1 tsp. smoked paprika
1/4 tsp. pepper
1/4 – 1/2 tsp. cayenne pepper
–Fajita Vegetables–
Reserved marinade
1/3 cup honey
1/2 red onion, thinly sliced and quartered
2 red bell peppers, thinly sliced and quartered
1 green bell pepper, thinly sliced and quartered
1 1/2 cups sweet corn
–Cilantro Lime Rice and Black Beans–
2 Tbsp. olive oil
1/2 cup red onion, chopped
3 garlic cloves, minced
1 tsp. ground cumin
1 1/2 cups long grain rice
3 cups low sodium chicken broth
1 14.5 oz. can black beans, drained and rinsed
1 dash salt and pepper
1/2 cup loosely packed cilantro, chopped
2 Tbsp. lime juice
–Chipotle Lime Sour Crema–
1 cup sour cream
2 Tbsp. lime juice
1/4 – 1 tsp. chipotle chili powder (start with 1/4 tsp)
1/2 tsp. salt
Dash of cayenne
1/4 – 1/2 cup loosely packed cilantro, finely chopped
Instructions
1
Marinade: Place chicken in a large freezer bag and pound thin with meat mallet (or with the side of a large can or rolling pin). Mix marinade ingredients in a medium bowl and add half of the marinade to the chicken in the freezer bag, place in refrigerator. To the remaining marinade, whisk in 1/3 cup honey. Add this marinade to another freezer bag and add fajita vegetables (including corn). Marinate chicken and vegetables separately 6-10 hours.
2
Rice: When ready to cook, heat 2 tablespoons olive oil in a large pan over medium heat. Add red onion and saute 3-5 minutes or until tender. Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary). Add rice and saute for a few seconds. Add beans and chicken broth and bring to a boil. Reduce heat to low and simmer, covered for approximately 20 minutes or until rice is tender, stirring at 15 minutes. Remove from heat and season with salt and pepper to taste. Stir in lime juice and cilantro.
3
Chipotle Lime Crema: While the rice is cooking, prepare Chipotle Lime Crema by mixing together the sour cream, lime juice, salt, cilantro and just 1/2 teaspoon chipotle powder, adding more to taste. After adding desired chipotle powder, add cayenne if desired. Store in the refrigerator.
4
Chicken: Let chicken sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat grill to medium heat, 375-450°F. Discard marinade from chicken and grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing.
5
Fajita Vegetables: discard marinade from fajita vegetables. Lightly coat bell peppers and onions with olive oil. String onions onto a skewer (let skewer soak 30 minutes if wooden), and grill both onions and peppers at medium high heat until slightly tender and lightly charred all over, about 10 minutes for the onions, 6 minutes for the bell peppers, flipping occasionally while cooking. Once cool enough to handle, slice into strips.
6
Meanwhile, brush corn with olive oil and wrap in heavy duty aluminum foil. Grill for approximately 15 minutes or to desired tenderness – does not need to be cooked through – rotating occasionally. When cool enough to handle, cut kernels from ear of corn.
7
Assembly: In bowls, layer rice, cheese, fajita vegetables, and chicken. Top with Chipotle Lime Crema.
8
Adapted from http://carlsbadcravings.com/honey-lime-chipotle-chicken-fajita-bowls-with-chipotle-lime-crema/
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