Honey Lime Chipotle Chicken Fajita Bowls W/Chipotle Lime Crema Recipe

Name: Honey Lime Chipotle Chicken Fajita Bowls W/Chipotle Lime Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs chicken breasts; ¼ cup lime juice; 2 tablespoons honey; 1 tablespoon olive oil; 1 tablespoon white vinegar; 1 tablespoon soy sauce; 2 teaspoons liquid smoke; 2 teaspoons dried chipotle powder (can substitute ancho powder); 1 teaspoon ground cumin; 1 teaspoon paprika (smoked or regular); 14-½ teaspoon cayenne pepper; 2 garlic cloves, finely minced; 1 teaspoon salt; ¼ teaspoon pepper; 12 reserved marinade (from recipe above); ⅓ cup honey; 12 red onion, diced; 2 red bell peppers, thinly sliced then cut into thirds (or mix of red and yellow); 1 green bell pepper, thinly sliced then cut into thirds; 1 ½ cups sweet corn (fresh, canned or frozen-thawed); 2 tablespoons olive oil; ½ cup red onion, chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 ½ cups long-grain rice; 3 cups chicken broth (or 3 cups water with 3 tsp. chicken bouillon); 1 (14 1/2 ounce) can black beans (drained and rinsed); salt and pepper; ½ cup cilantro, chopped; 2 tablespoons lime juice

Servings: persons

1 12 lbs chicken breasts
¼ cup lime juice
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon white vinegar
1 tablespoon soy sauce
2 teaspoons liquid smoke
2 teaspoons dried chipotle powder (can substitute ancho powder)
1 teaspoon ground cumin
1 teaspoon paprika (smoked or regular)
14-½ teaspoon cayenne pepper
2 garlic cloves, finely minced
1 teaspoon salt
¼ teaspoon pepper
12 reserved marinade (from recipe above)
⅓ cup honey
12 red onion, diced
2 red bell peppers, thinly sliced then cut into thirds (or mix of red and yellow)
1 green bell pepper, thinly sliced then cut into thirds
1 ½ cups sweet corn (fresh, canned or frozen-thawed)
2 tablespoons olive oil
½ cup red onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 ½ cups long-grain rice
3 cups chicken broth (or 3 cups water with 3 tsp. chicken bouillon)
1 (14 1/2 ounce) can black beans (drained and rinsed)
salt and pepper
½ cup cilantro, chopped
2 tablespoons lime juice
1 cup sour cream
2 tablespoons lime juice
12-2 teaspoon dried chipotle powder
½ teaspoon salt
1 dash cayenne (optional)
14-½ cup cilantro, finely chopped
3 tablespoons oil, divided
2 cups monterey jack cheese or 2 cups cheddar cheese

1
Marinade: Place chicken in a large freezer bag and pound thin with meat mallet (or with the side of a large can or rolling pin).
2
Mix marinade ingredients in a medium bowl and add half of the marinade to the chicken in the freezer bag, place in refrigerator.
3
To the remaining marinade, whisk in 1/3 cup honey.
4
Add this marinade to another freezer bag and add fajita vegetables.
5
Marinade chicken and vegetables separately 6-10 hours.
6
Rice: When ready to cook, heat 2 tablespoons olive oil in a large pan over medium heat.
7
Add red onion and saute 3-5 minutes or until tender.
8
Add garlic and cumin and saute about 30 seconds (adding more oil beforehand if necessary).
9
Add rice and saute for a few seconds.
10
Add beans and chicken broth and bring to a boil.
11
Reduce heat to low and simmer, covered for approximately 20 minutes or until rice is tender, stirring at 15 minutes.
12
Remove from heat and season with salt and pepper to taste.
13
Stir in lime juice and cilantro.
14
Chipotle Lime Crema: While the rice is cooking, mix together the sour cream, lime juice, salt, cilantro and just 1/2 teaspoon chipotle powder, adding more to taste.
15
After adding desired chipotle powder, add cayenne if desired.
16
Store in the refrigerator.
17
Chicken: Heat 2 tablespoons oil in a large skillet over medium high heat.
18
Once skillet is very hot, remove chicken from freezer bag, discard marinade and add to skillet.
19
Cook, undisturbed for 2-3 minutes, or until nicely browned on one side.
20
Turn chicken over, cover and reduce heat to medium.
21
Cook for approximately 5-8 more minutes (depending on thickness of chicken), or until chicken is cooked through.
22
Remove to a cutting board and let rest 3-5 minutes before slicing.
23
Fajita Vegetables: While chicken is resting, add 1 tablespoon olive oil to the same skillet chicken was cooked in and heat over medium heat.
24
Discard marinade from fajita vegetables; add vegetables to skillet.
25
Cook just until warmed through, stirring occasionally.
26
Assembly: In bowls, layer rice, cheese, fajita vegetables and chicken.
27
Top with Chipotle Lime Crema.

1886

kcal

Calories

Fat

221

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 38 ingredients. The key ingredients include: 1 12 lbs chicken breasts, ¼ cup lime juice, 2 tablespoons honey, 1 tablespoon olive oil, and more.

Yes, Honey Lime Chipotle Chicken Fajita Bowls W/Chipotle Lime Crema falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Honey Lime Chipotle Chicken Fajita Bowls W/Chipotle Lime Crema

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