Chicken Fajita Bowl with Lime Rice

Fajitas, a mash up beauty- some say they are tex-mex, some say they mexican and many other latin american countries also claim them as their own. Regardless of where they come from we love them! This beautifull combination of caramelized onions, peppers and sliced meats cooked over high, dry heat is an easy, healthy and a great make-ahead meal! Fajita is diminutive for the word faja; meaning “belt” or “strip”!

These healthy chicken faijta bowls are a great way to get a balance of protein, vegetables, dairy, healthy grains and avor ! It is important that all meals in our day have a good, healthy balance.

Cooking Terms

  • Julienne

    To slice into thin strips about the size of matchsticks.

  • Zest

    To scrape off the outer colored peel of citrus fruit to use as avoring.

  • Caramelized

    To cook a food (fruit or vegetable) slowly until it be- comes brown and sweet.

Ingredients

  • 1 each bell pepper
  • 1 each onion
  • 1 each lime
  • 6 sprig cilantro
  • 2 tbsp totally taco season- ing
  • 2 each Chipotles in adobo
  • 1 1⁄2 cup brown rice
  • 6 each chicken thighs
  • 3 oz sour cream

From Your Home

Salt
Black pepper
Olive or canola oil

What You Need

Foil-lined baking sheet
Medium pot
Small mixing bowl

Per Serving

Calories: 200

Carbs: 10

Fat: 12

Protein: 5

Sodium: 100000

Tips

This is a specific note that will appear before linked tips!

  • Taco Seasoning

    You can buy pre-mixed taco seasoning pretty much anywhere BUT blending your own allows you to make sure there is no added salt.

    • 1 Tbsp. Chili Powder
    • 1⁄4 tsp. Garlic Powder
    • 1⁄4 tsp. Onion Powder
    • 1⁄4 tsp. Dried Oregano
    • 1⁄2 tsp. Paprika
    • 1 1⁄2 tsp. Ground Cumin

    Besides the incredible ability to flavor things up, chili powder is a great source of antioxidants (Vitamin C and carotenoids) that can help improve insulin regulation.

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Steps

Cook Rice

Read through the entire recipe before getting started. Add 1 Tbsp. oil to small pot over medium-high heat. Add brown rice; cook for 1 min; add 11⁄2 cups water. Bring to boil; cover and reduce heat to low. Cook for 30 min. Once done, uff with fork, add half cilantro and 1 tsp. lime zest. While rice is cooking, move on to mise en place (Step #2).

MISE EN PLACE

Pre-heat oven to 450°F. Wash and dry all produce. Remove core and seeds from bell pepper; cut into 1⁄4” strips. Peel and julienne onion. Zest lime; cut in half then juice. Rough chop cilantro stems and leaves. Chop chipotles in adobo until broken down. Remove chicken thighs from package; rinse and pat dry. Cut into 1⁄4” strips.

SEASON FAJITAS

Place onions, bell peppers and chicken on foil-lined baking sheet. Season with a pinch of salt, pepper, 5 Tbsp. oil and taco seasoning. Toss using your hands until coated, and seasonings are distributed.

BAKE FAJITAS

Bake fajitas for 30-35 min, turning occasionally until chicken is fully cooked and vegetables are caramelized and tender.

USDA recommends cooking chicken to an internal temperature of 165ºF.

MAKE THE SAUCE

In a small bowl, combine sour cream, 1 tbsp. lime juice, chipotles in adobo and a pinch of salt and pepper. Mix until incorporated.

Divide rice between bowls, top with fajita chicken and vegetables, drizzle with chipotle sour cream. Garnish with cilantro and 1 tsp. lime juice. Enjoy!