I love fajitas, but I usually don't bring them for lunch at work with the soft tortillas they usually come with because they can be a little too messy. I sometimes would pack leftover fajitas by themselves, which was fine. but I wanted a bit of an upgrade. That, combined with the fact that I love cooking with chipotle peppers, is how this recipe was born.
This recipe uses chipotle peppers in adobo sauce, specifically. Chipotle peppers are ripe jalapenos that have been smoked and dried. If you want to make your own at home, see DIY Chipotle Peppers from Baking Sense. Adobo sauce is an earthy, spicy sauce made with ancho and guajillo chiles. If you want to make your own, see How to Make Adobo Sauce from Kevin Is Cooking.
This recipe only calls for one chipotle pepper. I tried it with 3 and it was way too spicy, and I have a pretty high spice tolerance. Chipotles in adobo freeze very well, so I always have some on-hand since I rarely use a whole can at once. If you're looking for more recipes with chiotles in adobo, check out my Slow Cooker Chicken Chili or Pulled Pork Tortilla Soup. The tortilla soup uses chipotle chili powder, but you can substitute a half teaspoon or so of the liquid from chipotles in adobo. The tortilla soup is a great way to use leftover pulled pork!
This recipe is great for meal prepping. I usually make them on Sunday to have all week long. I've never frozen them, but they do keep well in the fridge for several days.
Chipotle Chicken Fajita Bowls
Equipment
- medium to large saucepan
Ingredients
- 1½ to 2 lbs boneless chicken breasts
- 1 cup white rice dry (or use a brand like Ready Rice)
- 1 bag frozen charred or fire-roasted corn
Chicken Marinade
- 1 tablespoon tomato paste
- 1 chipotle pepper in adobo sauce (one pepper with the sauce that comes with it when you remove it from the can)
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 lime juice & zest
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ cup water
Peppers & Onions
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow or orange bell pepper
- 1 medium onion
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
Avocado Verde Sauce
- 1 avocado
- 3 teaspoon lime juice
- ½ teaspoon salt
- ¼ cup sour cream
- 1 cup salsa verde
Toppings (as desired)
- 2 jalapenos sliced
- cotija cheese measure with your heart
- 1 tomato diced
- fresh cilantro
Instructions
- Preheat oven to 400℉.
- Slice chicken breasts into bite-sized strips.1½ to 2 lbs boneless chicken breasts
- Combine all marinade ingredients. Transfer into a container with the chicken. Stir until all chicken pieces are coated. Set aside in the fridge.1 tablespoon tomato paste, 1 chipotle pepper in adobo sauce, 1 tablespoon olive oil, 1 tablespoon honey, 1 lime juice & zest, 1 teaspoon garlic powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ cup water
- Slice onion and bell peppers into strips.1 green bell pepper, 1 red bell pepper, 1 yellow or orange bell pepper, 1 medium onion
- Toss peppers and onions with olive oil, salt, and garlic powder.2 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon garlic powder
- Transfer the chicken, marinade, and pepper and onion mixture to a large rimmed baking sheet. Make everything into as much of a single layer as possible.
- Bake for 10 minutes. Remove from oven, stir, and return to the oven for 5 minutes or until chicken is cooked through.
- Make the avocado verde sauce by combining all ingredients in a blender and processing until smooth.1 avocado, 3 teaspoon lime juice, ½ teaspoon salt, ¼ cup sour cream, 1 cup salsa verde
- Prepare the rice according to package instructions.1 cup white rice
- Prepare charred corn according to package instructions.1 bag frozen charred or fire-roasted corn
- Assemble bowls with rice, chicken, and veggies. Garnish with avocado verde sauce and other desired toppings (sliced jalapenos, diced tomatoes, cotija cheese, cilantro)2 jalapenos, cotija cheese, 1 tomato, fresh cilantro
