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Honey Lime Chipotle Chicken Fajita Bowls with Chipotle Lime Crema
These Chicken Fajita Bowls are better than any restaurant and the marinade does practically all the work! They are bursting with honey lime chipotle chicken on a bed of Cilantro Lime Rice and Black Beans all topped with creamy Chipotle Sour Cream. Its a flavor, texture bomb in every can't-stop-eating bite!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pan
- skillet
- cutting board
📝 Preparation Steps
1
MarinadePlace 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 (including corn). Marinate chicken and vegetables separately ⏱️ 6-10 hours.
honey2 tablespoonscup honey1/3
2
RiceWhen 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 30 more 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.
olive oil2 tablespoonsred onion, diced (**OR QUARTERED if grilling**)1/2cup red onion, chopped1/2ground cumin1 teaspooncup lime juice1/4lime juice2 tablespoons
3
Chipotle Lime CremaWhile the rice is cooking, prepare Chipotle Lime Crema by mixing 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.
sour cream1 cupcup lime juice1/4lime juice2 tablespoons
4
STOVETOP DIRECTIONS
5
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.
6
Fajita VegetablesWhile 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 and add to skillet. Cooked just until warmed through, stirring occasionally.
olive oil2 tablespoons
7
Assembly: In bowls, layer rice, cheese, fajita vegetables, and chicken. Top with Chipotle Lime Crema.
8
GRILLING DIRECTIONS
9
Chicken: Let chicken sit at room temperature for ⏱️ 15-30 minutes (time permitting). Meanwhile, grease and preheat grill to medium heat, 375-450°F. Discard marinade from chicken and grill chicken undisturbed for ⏱️ 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest ⏱️ 5 minutes before slicing.
10
Fajita Vegetables
11
Discard marinade from fajita vegetables. Lightly coat bell peppers and onions with olive oil. String onions onto a skewer (let skewer soak ⏱️ 30 minutes if wooden), and grill both onions and peppers at medium high heat until slightly tender and lightly charred all over, about ⏱️ 10 minutes for the onions, ⏱️ 6 minutes for the bell peppers, flipping occasionally while cooking. Once cool enough to handle, slice into strips.
olive oil2 tablespoons
12
Meanwhile, brush corn with olive oil and wrap in heavy duty aluminum foil. Grill for approximately ⏱️ 15 minutes or to desired tenderness - does not need to be cooked through - rotating occasionally. When cool enough to handle, cut kernels from ear of corn.
olive oil2 tablespoons
13
Assembly: In bowls, layer rice, cheese, fajita vegetables, and chicken. Top with Chipotle Lime Crema.
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