Chipotle Chicken Fajita Bowls
These chipotle chicken fajita bowls feature smoky chipotle chicken with peppers and onions served over rice with charred corn, jalapenos, cotija cheese, and avocado verde sauce. This recipe is great for meal prepping.
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