Honey-Lime Chipotle Chicken Fajita Bowls

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Cilantro lime black bean rice topped with marinated, grilled chicken and veggies and a delicious chipotle cream sauce!

4
Chicken Marinade
2-3 chicken breasts
2 Tbsp lime juice
1 Tbsp honey
1 1/2 tsp olive oil
1 1/2 tsp white vinegar
1 1/2 tsp soy sauce
1 tsp liquid smoke*
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
¼ tsp cayenne pepper (optional)
1 tsp garlic powder
1/2 tsp salt
dash of pepper
Fajita Vegetables
Reserved marinade
2 heaping Tbsp honey
½ red onion, roughly chopped
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
3/4 cup corn (fresh, canned or frozen-thawed)
Cilantro Lime Rice and Black Beans
2 Tbsp olive oil
½ cup red onion, chopped
3 cloves garlic, minced
1 tsp ground cumin
1½ cups long grained white rice
3 cups chicken broth
1 (14.5 oz) can black beans, drained and rinsed
Dash of salt and pepper
½ cup cilantro, chopped
2 Tbsp lime juice
Chipotle Lime Sour Crema
3/4 cup sour cream
1 1/2 Tbsp lime juice
1 tsp sauce from a can of chipotle chiles in adobo sauce, or more to taste
salt, to taste
1/3 cup cilantro, finely chopped
1 heaping cup shredded Monterey Jack cheese
For the marinade: Slice the chicken breasts horizontally to "torte" them in half, making them thin, and place them in a large ziplock bag. (You could also pound them thin with a meat mallet). Mix marinade...
See the full directions on my site
Nutritions

Calories
743

Sodium
1386mg
57% DV

Fat
30g
47% DV

Protein
33g
67% DV

Carbs
94g
32% DV

Fiber
19g
76% DV

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Roasted vegetables are the easiest way to fix a tasty side dish. Just spread them in a pan and place in the oven. This is one of those recipes that can be easily doubled or tripled to feed an even bigger crowd. You really can’t go wrong when making this roasted vegetable recipe. Slice up ...

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