Chipotle Lime Chicken Fajita Bowls

In a food processor, combine 3 chipotle peppers, 2 tablespoons adobo sauce, 1/4 cup lime juice, 2 teaspoons lime zest, 4 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 tablespoon honey, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until smooth to create the marinade.

Place 2 pounds chicken breasts in a large zip-top bag and pour in 3/4 of the marinade. Seal and massage to coat evenly. Refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Meanwhile, rinse 2 cups brown rice under cold water. In a medium saucepan, bring 4 cups chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 35-40 minutes until tender and liquid is absorbed.

While the rice cooks, drain and rinse 2 cans of black beans. In a small saucepan, heat the beans with 1/2 teaspoon cumin and 1/4 teaspoon salt over medium-low heat for 5-7 minutes.

Slice 3 bell peppers and 1 large red onion into thin strips. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the vegetables, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and sauté for 7-8 minutes until slightly charred but still crisp.

Remove the vegetables and set aside. In the same skillet, add another tablespoon of olive oil. Remove chicken from marinade and cook for 5-6 minutes per side until internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes, then slice into strips. Toss with the remaining marinade in the pan and cook for 1-2 minutes to coat and heat through.

If using frozen corn, heat 2 cups in the microwave according to package directions. If using fresh, sauté in a small pan with a touch of butter until lightly charred.

Dice 2 avocados and chop 1/2 cup fresh cilantro. Cut 2 limes into wedges.

To assemble the bowls, divide the rice among 5 bowls. Top each with portions of chicken, peppers and onions, black beans, and corn. Add diced avocado, a dollop of sour cream, and sprinkle with cilantro. Serve with lime wedges on the side.