fiesta chicken + cilantro lime rice fajita bowl with avocado chipotle crema.

INGREDIENTS
FOR THE CHICKEN
1 pound boneless skinless chicken breast cut into strips
1 teaspoon chipotle chili powder
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
pinch of salt and pepper
2 tablespoons olive oil
1 tablespoon fresh lime juice
CILANTRO LIME RICE
2-3 cup cooked basmati rice hot
1/4 cup cilantro chopped
1 tablespoon fresh lime juice
AVOCADO CHIPOTLE CREMA
4 tablespoons greek yogurt
1 ripe avocado skin removed and pitted
1 cloves small garlic minced
3 tablespoons fresh lime juice
1 tablespoon adobo sauce from canned chipotle chilies
1 teaspoon honey
1 teaspoon crushed red pepper flakes
pinch of salt
1 red pepper sliced
1 orange pepper sliced
1 red romian lettuce chopped
1 ounce pepper jack or cheddar cheese grated
crushed tortilla chips for topping (optional)

INSTRUCTIONS

1. Cook the rice according to package directions. When the rice is done cooking, toss in the chopped cilantro and lime juice. Set aside and keep warm.
2. In a medium size bowl combine the chipotle chili powder, cumin, brown sugar, paprika, onion powder, garlic powder, chili powder, salt and pepper. Add the olive oil and lime juice and whisk together with a fork. Toss with the chicken strips. Set aside while you make the crema.
3. In a food processor or blender combine the greek yogurt, avocado, garlic, lime juice, adobo sauce, honey, crushed red pepper and salt. Puree until smooth. Add a tablespoon or two of water if it is a a little thick. Taste and add more salt if desired. Set a side.
4. Heat a large pan or wok until fairly hot. Arrange the chicken (marinade and all) in the pan and cook on high heat until the chicken are golden brown and the chicken begins to caramelize. Turn the chicken on the other side and let them cooked until the other side is just cooked through. Then add the sliced peppers and saute on high heat for about 3 minutes or until slighty soft.
5. To serve: In a medium sized bowl, add rice and topped with chicken fajitas and lettuce. Add a little cheese to each bowl and then drizzle with the avocado chipotle crema. Top with crushed tortilla chips if desired.

FULL RECIPES

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