Chipotle Chicken Fajitas with Green Salsa Crema

1. Flatten your chicken breasts and place in a mixing bowl or on a tray. Spray with olive oil then season with chipotles in adobo, lime zest and juice, grated garlic, honey, cumin, salt, and black pepper. Mix well, then let marinade for however long you have.

2. To cook the rice, simply add the rice to a sauce pan, and add in 1/2 tsp of cumin, 1/2 of onion powder, 1/2 tsp of garlic powder, and 2 tbsp of adobo sauce. Mix well then cover with the recommended amount of water or chicken stock (generally 2x the rice amount) – let simmer until done.

3. Once the rice is done cooking, add in chopped cilantro and the zest and juice of 1 lime.

4. To sear the chicken, place it in an oiled skillet set over medium heat and let cook until color is developed on both sides. Once done, place into an oven at 450 (F) until the internal temp reaches 165 (F). Remove once done and slice the chicken how you want.

5. In the same pan on medium heat after the chicken is done cooking and has been removed, spray with oil, toss in the sliced onion and bell peppers, season with a pinch of salt and ground cumin, and let sear until caramelized to your liking. Once done, you can turn off the heat and add back in the sliced chicken to mix everything together.

6. To prep the sauce, combine light sour cream, tomatillo sauce, lime juice, and salt. Mix until well combined.

7. To prep, you can add the rice and chicken on both sides of the bowl, or you can layer them on top – it doesn’t really matter. Either way, you can top the fajitas with your sauce as well as an optional pico de gallo. Enjoy 🙂