Chicken Fajita Rice Bowl
- Zest from 1 lime
- Juice from 1 lime
- ½ teaspoons kosher salt, plus more to taste
- 2 teaspoons ground cumin, divided
- 1 ½ teaspoons L&B Guacamole Seasoning, divided
- 2 tablespoons adobo sauce , (from a can of chipotle peppers in adobo sauce)
- 1 chipotle pepper, minced, (from a can of chipotle peppers in adobo sauce)
- ¼ cup plus 2 tablespoons extra virgin olive oil, divided
- 4 garlic cloves, minced
- 1 ½ pounds boneless skinless chicken breasts
- Freshly ground black pepper, to taste
- 1 cup jasmine rice
- 1 red onion, halved and thinly sliced
- 1 red bell pepper, seeded and sliced ¼-inch thick
- 1 orange bell pepper, seeded and sliced ¼-inch thick
- 1 green bell pepper, seeded and sliced ¼-inch thick
- 1 jalapeño, seeded and minced
- 1 teaspoon grapeseed oil
- Freshly chopped cilantro, for garnish
- L&B Mild Fresh Salsa, for garnish
- Queso fresco, crumbled, for garnish
To make the marinade: In a large bowl, whisk together the lime zest, lime juice, ½ teaspoon kosher salt, 1 teaspoon cumin, 1 teaspoon L&B Guacamole Seasoning, the adobo sauce, chipotle pepper, ¼ cup of the olive oil and half of the minced garlic. Reserve and set aside 2 tablespoons of the marinade.
Season the chicken on both sides with salt and pepper. Place the chicken in the marinade and toss to coat. Cover with plastic wrap and marinate for at least an hour and up to overnight in the refrigerator.
Meanwhile, cook the jasmine rice according to the package instructions. Keep warm and set aside.
To cook the fajita vegetables: In a large cast-iron skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering. Add the red onions and cook, stirring constantly, until they begin to soften and brown, 3 to 4 minutes.
Add bell peppers and jalapeño and cook, stirring constantly, until they begin to soften, 3 to 4 minutes.
Reduce the heat to medium. Add the remaining garlic, 1 teaspoon cumin and ½ teaspoon L&B Guacamole Seasoning. Continue to cook, stirring occasionally, for 5 to 8 minutes or until the bell peppers begin to caramelize.
Add the reserved 2 tablespoons of marinade and scrape the bottom of the skillet with a wooden spoon to deglaze it. Cook for 1 minute, then transfer the fajita vegetables to a large plate. Wipe out the skillet with a paper towel.
Add the grapeseed oil to the skillet and heat over medium-high heat. Remove the chicken from the marinade, shaking off the excess and reserving the marinade. Place the chicken in the skillet, round side down, and cook for 5 minutes, until the chicken is charred.
Flip the chicken and reduce the heat to medium. Add the marinade. Cover and cook, flipping the chicken occasionally, for about 10 minutes or until chicken registers 165 F on an instant-read thermometer.
Remove the pan from the heat and let the chicken rest for 5 minutes. Transfer the chicken to a cutting board and slice it into thick strips.
To serve, divide the cooked rice between bowls. Top with the sliced chicken, fajita vegetables, cilantro, salsa and queso fresco.
Serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.