Friday, July 12, 2013

Chipotle Chicken Fajita Rice Bowl

Chipotle Chicken Fajita Rice Bowl

When I started making this dish I went to my pantry to get the black beans out and discovered I had no black beans. I guess I forgot to add them to my grocery list that week. Oh well, the dish tasted great without them, but next time I make it I will definitely remember to add black beans to my list.

This dish has a lot of steps to it. It requires time for marinading and requires a fair amount of time to put it together, but it is totally worth it, just don't forget the black beans.

Chipotle Chicken Fajita Rice Bowl
2 boneless, skinless chicken breasts

1/2 a lime, juiced
1 tablespoons dried cilantro
2 chipotle peppers in adobo sauce, minced
1 serving taco seasoning, homemade or store bought

1 cup uncooked brown rice, cooked
1 tablespoons dried cilantro
1/2 a lime, juiced

Chicken Bowls:
1/2 a red pepper, sliced
1/2 a orange pepper, sliced
1/2 a green pepper, sliced
1 red onion, sliced
1 cup frozen corn, thawed
1-15 ounce can low sodium black beans, rinsed and drained
1 tablespoon unsalted butter
3 tablespoon olive oil, divided
1 lime

Slice the two chicken breasts in half horizontally, so you have 4 chicken breasts halves. Place the chicken breasts halves into a large bowl and add the lime juice, cilantro, and minced chipotle peppers. In a small bowl or measuring cup combine the taco seasoning and olive oil and pour over chicken. Toss everything together to coat chicken evenly. Cover and refrigerate for 1 hour.

30 minutes before you are ready to cook the chicken, pull it out of the fridge so it can warm up a bit.

In a deep skillet, over medium heat, heat up olive oil and butter. Add two of the chicken breasts and cook for about 5 minutes on each side or until completely cooked. Remove chicken breasts to a cutting board. Repeat with remaining chicken breasts (you may or may not need more olive oil and butter).

Once chicken breasts are all cooked rinse out the skillet to remove any charred bits. Place the skillet back on the stove over medium heat and let the remaining water evaporate. Add the corn to the dry skillet and cook until they are golden in color (the corn will pop during cooking). Remove corn from skillet and set aside.

Turn the heat up to medium high and add 1 tablespoon olive oil. Once the oil is hot add all of the peppers and cook until they are done to your liking. Remove and set aside. Add last tablespoon of olive oil to pan. Once oil is hot add red onions again cooking to you liking. Turn off stove, remove onions and set aside.

Cut the chicken up into bit sized pieces and place it back into the skillet over low heat if you want to warm them back up.

In a large bowl combine the rice, lime juice and cilantro.

Divide the rice evenly between 4 bowls. Then top each bowl evenly with peppers, onions, black beans and  chicken. Cut lime into 4 equal pieces and place a piece into each bowl so each person can squeeze more lime juice over their dish.

Serves: 4
Calories: 479.6
Total Fat: 19.5g
   Saturated: 2.5g
   Polyunsaturated: 1.9g
   Monounsaturated: 12.5g
   Trans: 0g
Cholesterol: 55mg
Sodium: 392.9mg
Potassium: 141.7mg
Total Carbs: 43.1g
   Dietary Fiber: 7.6g
   Sugars: 7.3g
Protein: 35.3g
Vitamin A: 17.0%
Vitamin C: 109.8%
Calcium: 10.6%
Iron: 20.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Simply Scratch.


Other recipes with chipotle peppers:
   Chipotle Chicken and Corn Chowder
   Chipotle Hummus
   Chipotle Chicken Lettuce Wraps
   Slow Cooker Creamy Chipotle Chicken Tortellini

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