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
Ingredients:
Marinade
- 2 boneless, skinless chicken breasts
- 1/2 lime, juiced
- 1 tablespoons dried cilantro
- 2 chipotle peppers in adobo sauce, minced
- 1 package taco seasoning, homemade or store bought
Rice
- 1 cup uncooked brown rice, cooked
- 1 tablespoons dried cilantro
- 1/2
Chicken Bowls
- 1/2 red pepper, sliced
- 1/2 orange pepper, sliced
- 1/2 green pepper, sliced
- 1 red onion, sliced
- 1 cup frozen corn, thawed
- 15 ounce can low sodium black beans, rinsed and drained
- 1 tablespoon unsalted butter
- 3 tablespoon olive oil, divided
- 1 lime
Directions:
- 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 cooked to your liking. Remove and set aside.
- Add the 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.
- 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, if desired.
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.
Enjoy!!!
Other recipes with chipotle peppers:
Chipotle Chicken and Corn Chowder
Chipotle Hummus
Chipotle Chicken Lettuce Wraps
Slow Cooker Creamy Chipotle Chicken Tortellini