As much as my husband appreciates how much I love to cook, he often comments that the food blogging business is cramping his style. When I make something he absolutely loves for dinner he wants it in the dinner rotation all the time–but since I’m constantly trying out new recipes to share with you all, it’s usually weeks/months before I make the same thing twice. I tell you this because there is one exception, and it’s these Honey-Lime Chipotle Chicken Fajita Bowls.
These chicken fajita bowls just may be on the list of top 5 favorite dinner recipes on my entire blog! They are THAT good! Don’t be put off by the seemingly long list of ingredients, because most of them are spices. I love to throw together the marinade in the morning, and leave the chicken and vegetables marinating in my fridge all day. Then when it’s time for dinner I simply make the rice and cook the chicken and veggies. I think the liquid smoke is my favorite ingredient in this dish. If you’re not familiar with liquid smoke it’s a little marinade bottle, found right near the BBQ sauces at your local grocery store, and it adds the tastiest smokey flavor!
These Honey-Lime Chipotle Chicken Fajita Bowls are pretty simple, and extremely delicious! I’ve already made this twice in one week and both times I had to make huge batches so that my husband and I could both enjoy the leftovers the next day! Delicious!
- 2-3 chicken breasts
- 2 Tbsp lime juice
- 1 Tbsp honey
- 1 1/2 tsp olive oil
- 1 1/2 tsp white vinegar
- 1 1/2 tsp soy sauce
- 1 tsp liquid smoke*
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- ¼ tsp cayenne pepper (optional)
- 1 tsp garlic powder
- 1/2 tsp salt
- dash of pepper
- Reserved marinade
- 2 heaping Tbsp honey
- ½ red onion , roughly chopped
- 1 red bell pepper , roughly chopped
- 1 green bell pepper , roughly chopped
- 3/4 cup corn (fresh, canned or frozen-thawed)
- 2 Tbsp olive oil
- ½ cup red onion , chopped
- 3 cloves garlic , minced
- 1 tsp ground cumin
- 1½ cups long grained white rice
- 3 cups chicken broth
- 1 (14.5 oz) can black beans, drained and rinsed
- Dash of salt and pepper
- ½ cup cilantro , chopped
- 2 Tbsp lime juice
- 3/4 cup sour cream
- 1 1/2 Tbsp lime juice
- 1 tsp sauce from a can of chipotle chiles in adobo sauce , or more to taste
- salt , to taste
- 1/3 cup cilantro , finely chopped
- 1 heaping cup shredded Monterey Jack cheese , for topping
For the marinade: If you're using thick chicken breasts, pound them thin with a meat mallet or rolling pin, or slice them horizontally to "torte" them in half. Place chicken in a large ziplock bag. Mix marinade ingredients together. Pour HALF of the marinade mixture into the ziplock bag with the chicken.
Add chopped vegetables to a separate large ziplock bag. To the remaining marinade, whisk in ⅓ cup honey and pour marinade into the bag with the vegetables.
Refrigerate vegetables and chicken for 4-8 hours.
When ready to cook, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add onion and saute for 3-5 minutes or until tender. Add garlic and cumin stir for 30 more seconds. Add the rice and saute for a few minutes to toast it a bit. Stir in the black beans, chicken broth, and salt and bring to a boil. Once boiling, reduce heat to low, cover, and cook for 18-20 minutes or until rice is cooked. Remove from heat and stir in lime juice and cilantro.
While the rice is cooking, prepare Chipotle Lime Crema by mixing together the sour cream, lime juice, adobo sauce, and salt. Refrigerate until ready to serve.
Chicken: Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is hot, remove chicken from freezer bag, discard marinade and add to skillet. Cook for 2-3 minutes on one side, or until nicely browned. Turn chicken over, cover and reduce heat to medium. Cook for until chicken is cooked through (about 5 more minutes, depending on the thickness). Remove to a cutting board and allow to rest 3-5 minutes before slicing.
Fajita Vegetables: While chicken is resting, add 1 tablespoon olive oil to the same skillet over medium heat. Pour fajita vegetables into a colander to drain the marinade. Add vegetables to the hot skillet and saute, stirring occasionally, for a few minutes, until warmed through. I like them to still have a little crunch.
Assembly: In bowls, layer rice, cheese, vegetables, and chicken. Top with Chipotle Lime Crema.
Adapted from Carlsbad Cravings
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