Honey Lime Chipotle Chicken Fajita Bowls W/Chipotle Lime Crema

Name: Honey Lime Chipotle Chicken Fajita Bowls W/Chipotle Lime Crema
Prep time: 6 h
Cook time: 40 min
Total time: 6 h 40 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs chicken breasts; 1/4 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); 1/4-1/2 teaspoon cayenne pepper; 2 garlic cloves, finely minced; 1 teaspoon salt; 1/4 teaspoon pepper; 1/2 reserved marinade (from recipe above); 1/3 cup honey; 1/2 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 1/2 cups sweet corn (fresh, canned or frozen-thawed); 2 tablespoons olive oil; 1/2 cup red onion, chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 1/2 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; 1/2 cup cilantro, chopped; 2 tablespoons lime juice

Submitted by gailanng

"Long list of ingredients, but worth it! From: http://www.carlsbadcravings.com/honey-lime-chipotle-chicken-fajita-bowls-with-chipotle-lime-crema/ Marinade time included in prep time."

Download

Ready In:: 6hrs 40mins
Ingredients:: 38
Serves:: 6

ingredients

Chicken Marinade
1 ¹⁄₂ lbs chicken breasts
¹⁄₄ 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)
¹⁄₄ - ¹⁄₂ teaspoon cayenne pepper
2 garlic cloves, finely minced
1 teaspoon salt
¹⁄₄ teaspoon pepper
Fajita Vegetables
¹⁄₂ reserved marinade (from recipe above)
¹⁄₃ cup honey
¹⁄₂ 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 ¹⁄₂ cups sweet corn (fresh, canned or frozen-thawed)
Cilantro Lime Rice and Black Beans
2 tablespoons olive oil
¹⁄₂ cup red onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 ¹⁄₂ 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
¹⁄₂ cup cilantro, chopped
2 tablespoons lime juice
Chipotle Lime Sour Crema
1 cup sour cream
2 tablespoons lime juice
¹⁄₂ - 2 teaspoon dried chipotle powder
¹⁄₂ teaspoon salt
1 dash cayenne (optional)
¹⁄₄ - ¹⁄₂ cup cilantro, finely chopped
The Rest
3 tablespoons oil, divided
2 cups monterey jack cheese or 2 cups cheddar cheese

directions

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

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

View Full Profile