Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into strips
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15ml) lime juice, fresh
  • 1 tbsp (14g) chili powder
  • 1 tsp (5ml) cumin
  • 1 tsp (5ml) smoked paprika
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) onion powder
  • 1/4 tsp (1.25ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1 tbsp (15ml) olive oil
  • 1 large onion, sliced
  • 2 bell peppers (any color), sliced
  • 1 jalapeno, seeded and minced (optional)
  • 1/4 tsp (1.25ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1/2 cup (113g) plain Greek yogurt (or sour cream)
  • 1 tbsp (15ml) lime juice, fresh
  • 1 chipotle pepper in adobo sauce, minced (adjust to taste for heat)
  • 1 tbsp (15ml) adobo sauce from can
  • 1/4 tsp (1.25ml) garlic powder
  • 1/4 tsp (1.25ml) salt
  • 3 cups cooked rice (brown rice, white rice, or cauliflower rice)
  • Optional toppings: avocado, cilantro, shredded cheese, pico de gallo

Instructions:

  1. Marinate the Chicken: Combine chicken strips with marinade ingredients in a bowl. Toss to coat and let sit for at least 15 minutes (longer is better!).
  2. Prepare the Fajita Veggies: Heat olive oil in a large skillet over medium-high heat. Add sliced onions and cook until softened. Add bell peppers and jalapeno (if using) and cook until tender-crisp. Season with salt and pepper. Set aside.
  3. Cook the Chicken: In the same skillet, add the marinated chicken and cook until fully cooked and lightly browned, reaching an internal temperature of 165°F (74°C).
  4. Make the Chipotle Sauce: In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, minced chipotle pepper, adobo sauce, garlic powder, and salt. Adjust the amount of chipotle pepper for desired heat level.
  5. Assemble the Bowls: Divide cooked rice evenly among bowls. Top with fajita veggies, cooked chicken, and a generous drizzle of chipotle sauce.
  6. Add Toppings: Garnish with your favourite toppings, such as avocado, cilantro, shredded cheese, and pico de gallo.