A flavorful and satisfying bowl featuring tender chicken fajitas, rice, and a smoky chipotle cream sauce.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 lb boneless, skinless chicken breasts, sliced into strips
2 bell peppers (any color), sliced
1 large onion, sliced
2 cups cooked rice (white or brown)
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper to taste
1/2 cup sour cream
1–2 chipotle peppers in adobo sauce, minced
1 tbsp lime juice
1/4 cup chopped cilantro
1 avocado, sliced (optional)
1/4 cup shredded cheese (optional)
Instructions
1. Prepare the Crust:
Heat olive oil in a large skillet over medium-high heat. Add chicken strips and season with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
In the same skillet, add bell peppers and onion. Sauté until tender and slightly charred, about 5-7 minutes. Return chicken to the skillet and toss to combine.
In a small bowl, mix sour cream, minced chipotle peppers, and lime juice to make the smoky chipotle cream.
Assemble bowls by dividing rice among four bowls. Top with chicken fajita mixture, drizzle with chipotle cream, and garnish with cilantro, avocado, and cheese if desired.