Chipotle Chicken Fajita Rice Bowls
Ingredients
FOR THE CHICKEN:
- 1-1/2 pounds boneless, skinless chicken breasts [halves or butterflied]
- juice of 1 a lime
- 1-1/2 tablespoons homemade taco/fajita seasoning
- 3/4 teaspoon ground chipotle pepper or 1-2 chipotle peppers in adobo, finely minced
- 1/2 teaspoon extra light olive oil
FOR THE PEPPERS AND ONIONS:
- olive oil spray
- 1 red bell pepper, sliced into 3/4-inch thick strips
- 1 orange bell pepper, sliced into 3/4-inch thick strips
- 1 yellow bell pepper, sliced into 3/4-inch thick strips
- 1 green bell pepper, sliced into 3/4-inch thick strips
- 1 large sweet onion, sliced int 3/4 inch thick strips [or any onion will do]
- kosher salt, to taste
FOR SERVING:
- 2 cups charred sweet corn
- 1 (15 ounce) can black beans, drained and rinsed
- cilantro lime rice*
- pico de gallo, optional
- plain nonfat greek yogurt or sour cream, optional
- sliced avocado, optional
- fresh cilantro leaves, optional
- shredded cheese, optional
- hot sauce, optional
- tortilla chips, optional
INSTRUCTIONS
- In a large bowl combine the chicken, olive oil, lime zest and juice and seasonings. Toss everything to coat and set off to the side.
- Meanwhile I get a little more prepping out of the way. Thaw 2 cups of frozen corn, drain and quickly char in a dry skillet over medium-high heat. Transfer to a clean bowl. Also, drain and rinse 1 (15 ounce) can of black beans.
- In a 12-inch nonstick or cast iron skillet, spray with olive oil spray and preheat medium to medium high. If using cast iron, you may need to adjust the heat throughout so the chicken doesn't burn.
- Once the pan is hot, work in batches (if necessary) cook the chicken for about 6 to 8 minutes per side or until fully cooked. Then transfer the cooked chicken to a nearby cutting board and repeat with the remaining chicken.
- Chop the chicken into small, bite-size pieces and keep the chicken warm under foil.
- To the same skillet the chicken was in, add in the peppers and onions with a pinch of salt. Toss and cook undisturbed until they have good color and are cooked to your preference. About 20 (for more firm) to 30 minutes (for more tender). Transfer to a serving bowl.
TO SERVE:
Spoon the cilantro lime rice into bowls and top with peppers and onions, charred corn, black beans and the chopped chicken. Then add toppings like; pico de gallo, sliced avocado, greek yogurt or sour cream and a few dashes of hot sauce and any other desired toppings. Sprinkle with more salt if desired!