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5 from 1 vote

Honey-Lime Chipotle Chicken Fajita Bowls

Honey-lime chipotle chicken fajita bowls served over cilantro lime rice with black beans, and topped with a chipotle cream sauce.
Prep Time4 hrs 10 mins
Cook Time35 mins
Total Time4 hrs 45 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 601kcal
Author: Lauren Allen


Chicken Marinade

  • 1 pound boneless skinless chicken breasts
  • 2 Tablespoons lime juice
  • 1 Tablespoon honey
  • 1 1/2 teaspoons oil (vegetable or canola oil)
  • 1 1/2 teaspoons white vinegar
  • 1 teaspoon chili powder, garlic powder, liquid smoke
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)

For the Veggies:

  • ½ red onion , roughly chopped
  • 1 red bell pepper , roughly chopped
  • 1 green bell pepper , roughly chopped
  • 1 cup corn , fresh, canned or frozen-thawed

Cilantro Lime Rice and Black Beans

  • 2 Tablespoons oil (vegetable or canola oil)
  • ½ cup red onion , chopped
  • 3 cloves garlic , minced
  • 1 teaspoon ground cumin
  • cups long grain white rice (*see note below)
  • 3 cups low-sodium chicken broth
  • 15 ounce can black beans , drained and rinsed
  • dash of salt
  • juice from 1-2 limes
  • ½ cup fresh cilantro , chopped

Chipotle Lime Sour Crema

  • 3/4 cup sour cream (or plain Greek yogurt)
  • 1 1/2 Tablespoons lime juice
  • 1 teaspoon sauce from a can of chipotle chiles in adobo sauce , or more to taste
  • salt , to taste
  • 1/3 cup fresh cilantro , finely chopped


  • Mix marinade ingredients together. 
  • If you're using thick chicken breasts, pound them thin with a meat mallet or rolling pin, or slice them horizontally in half.
  • Place chicken and veggies in separate ziplock bags.  Pour half of the marinade mixture into each bag.
  • Refrigerate vegetables and chicken for one hour, or up to 8 hours.

For the Rice:

  • When ready to cook, heat 2 tablespoons of oil in a large pan over medium heat. 
  • Add onion and saute for 2-3 minutes or until tender. 
  • Add the rice and cook, stirring constantly, until golden, about 5 minutes. 
  • Add garlic, cumin and salt and cook for 30 seconds. 
  • Add chicken broth and bring to a boil. 
  • Once boiling, stir in the black beans, reduce heat to low, cover, and simmer for 20 minutes. 
  • Remove from heat. Remove lid and squeeze juice from 1 lime over the rice, but do NOT stir. Return lid and allow to rest for 5-10 minutes. 
  • Then, remove lid, sprinkle with cilantro and fluff gently with a fork. (Don't "stir" it, just fluff it with a fork so it doesn't get mushy.)

Chipotle Lime Crema:

  • While the rice is cooking, prepare chipotle cream sauce by mixing all ingredients together. Refrigerate until ready to serve.

For the Chicken:

  • Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is hot, remove chicken from ziplock 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 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.

For the Fajita Vegetables:

  • While chicken is resting, add another splash of oil to the same skillet over medium heat. 
  • Drain vegetables in a colander to remove excess 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.


  •  In bowls, layer rice, vegetables, and chicken. Top with Chipotle Lime Crema.


*Brown rice may also be used, but increase the cook time to about 40 minutes, or until liquid is absorbed and rice is tender.


Calories: 601kcal | Carbohydrates: 85g | Protein: 21g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 1182mg | Potassium: 735mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1950IU | Vitamin C: 85.7mg | Calcium: 95mg | Iron: 2.2mg