Chicken Fajita Bowls

Ingredients

• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 pounds chicken breasts, (sliced thin crosswise)
• 1/4 cup water
• 1/2 cup olive oil
• 2 tablespoons fresh-squeezed lime juice
• 2 large onions, (sliced long and thin)
• 3-4 sweet bell peppers, (seeds and ribs removed and sliced long and thin)
• 1 cup sour cream
• 4 tablespoons chipotles, (diced (in bottle))
• 4 tablespoons fresh-squeezed lime (two limes)
• 4 tablespoons cilantro (chopped)
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 2 teaspoons minced garlic (2 cloves)
• 1/2 teaspoon kosher salt
• 2 heads romaine lettuce, (shredded)
• 1/2 head green or purple cabbage, (shredded)
• 1 (15-ounces) can black beans, (drained)
• 1 (10-ounce) can Rotel Diced Tomatoes and Fire Roasted Hatch Chilies
• 1/2 teaspoon cumin
• 2-3 cups steamed rice
• 12 ounces frozen sweet corn
• 3-6 tomatoes, (sliced into wedges top to bottom)
• fresh tortillas
• creamy chipotle dressing
• guacamole or avocados
• sour cream
• salsa
• cotija cheese
• cilantro
• fresh lime wedges

Instructions

1. 1

   Mix the Fajita Spice Blend + Marinate the Chicken: Mix the Fajita Spice Blend in a large resealable plastic bag. Add sliced chicken (2 pounds), water (1/4 cup), olive oil (1/2 cup), and lime juice (2 tablespoons). Seal the bag and squeeze the ingredients until the mixture is incorporated and covers all parts of the chicken. Place in the refrigerator to marinate for at least 20 minutes or up to 12 hours while you gather and prepare the other ingredients.

2. 2

   Prep the Veggies + Dressing + Greens: While the chicken is marinating, prepare the onions (2) and peppers (3-4). Set aside. Prepare the Creamy Chipotle Dressing and refrigerate until the bowl is ready to serve. Shred the lettuce (2 heads) and the cabbage (1/2 head). Set aside.

3. 3

   Cook the Chicken, Then add Peppers + Onions: When the chicken is marinated, place the entire contents of the bag in a large heated skillet. Sauté at high heat until the chicken is barely pink, about 7 to 8 minutes. Add the sliced onions and peppers to the skillet and sauté for another 10 to 15 minutes, until the chicken is browning and the onions are tender.

4. 4

   Warm the Beans + Prep the Bowl Components: Place the black beans (1 can), Rotel (1 can), and 1/2 teaspoon of cumin in a microwaveable bowl. Warm the bowl before serving. Steam the rice. Warm the corn (12 ounces). Slice the tomatoes (3-6).

5. 5

   Assemble the Bowls: Create each bowl separately, or set up a buffet line so each person can make their own.