Chipotle Lime Chicken Fajita Bowls with Rice

• 1 1/2 cups uncooked white rice
• 2 cups water
• 1 1/2 pounds boneless, skinless chicken breasts, sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 chipotle pepper in adobo sauce, minced
• Juice of 2 limes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Steps

1. 1 Cook rice according to package instructions and set aside.
2. 2 In a small bowl, mix chili powder, cumin, smoked paprika, minced chipotle, lime juice, salt, and pepper.
3. 3 Toss chicken slices with the spice mixture until evenly coated.
4. 4 Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes.
5. 5 Remove chicken and set aside. In the same skillet, add bell peppers and onions. Sauté until softened, about 5 minutes.
6. 6 Assemble bowls with rice, sautéed veggies, and chicken. Garnish with cilantro and serve with lime wedges.

Equipment

• Skillet
• Cutting board
• Knife

Variations

• Add corn or black beans to the bowls for extra texture and protein.

Substitutions

• Use chicken thighs for a juicier alternative.
• Substitute white rice with cauliflower rice for a low-carb option.

Pairings

• Pairs well with a fresh mango salsa or a simple avocado crema.

Nutrition

Tips

• For extra heat, add more chipotle pepper.
• If you prefer a vegetarian option, substitute chicken with black beans or grilled portobello mushrooms.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep moist.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of guacamole or salsa for extra flavor.

FAQ