Chipotle Lime Chicken Fajita Bowls with Cilantro Rice

Make the marinade: In a food processor, combine 2 chipotle peppers, 1 tablespoon adobo sauce, juice of 1 lime, 3 minced garlic cloves, 1 teaspoon cumin, 1/2 teaspoon oregano, 1 tablespoon honey, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth.

Slice 1 pound chicken breasts into 1/2-inch strips and place in a bowl. Pour the marinade over the chicken, toss to coat evenly, and refrigerate for 15-20 minutes.

Meanwhile, prepare the vegetables: Slice 2 bell peppers and 1 red onion into thin strips. Set aside.

Start the cilantro rice: Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rinsed rice and toast for 2 minutes, stirring frequently.

Add 1 3/4 cups chicken broth and 1/2 teaspoon salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.

While the rice cooks, heat a large skillet over medium-high heat. Remove chicken from marinade (discard excess marinade) and cook for 6-8 minutes until browned and cooked through (internal temperature of 165°F). Transfer to a plate and cover to keep warm.

In the same skillet, add the sliced bell peppers and onions. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté for 6-7 minutes until vegetables are tender with slight char. Return chicken to the skillet and toss together.

When rice is done, fluff with a fork and stir in juice of 1/2 lime and 1/3 cup chopped fresh cilantro.

Prepare toppings: Dice 1 avocado, halve 1 cup cherry tomatoes, and chop remaining cilantro. Mix 1/4 cup sour cream with juice from remaining 1/2 lime to make a lime crema.

Assemble bowls: Divide cilantro rice between two bowls. Top with chicken and vegetable mixture. Add diced avocado, cherry tomatoes, lime crema, crumbled cotija cheese, and additional cilantro.