Honey-Lime Chipotle Chicken Fajita Bowls

tastesbetterfromscratch.com

Margo Bowes

subheading: Chicken Marinade:

1 pound boneless skinless chicken breasts

2 Tablespoons lime juice

1 Tablespoon honey

1 ½ teaspoons oil (vegetable or canola oil)

1 ½ teaspoons white vinegar

1 teaspoon chili powder, garlic powder, liquid smoke

½ teaspoon ground cumin

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon cayenne pepper (optional)

subheading: 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

subheading: 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

1½ 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 to 2 limes

½ cup fresh cilantro , chopped

subheading: Chipotle Lime Sour Crema:

¾ cup sour cream (or plain Greek yogurt)

1 ½ Tablespoons lime juice

1 teaspoon sauce from a can of chipotle chiles in adobo sauce , or more to taste

salt , to taste

⅓ cup fresh cilantro , finely chopped

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