Ingredients

• 4–5 oz boneless, skinless chicken breast

• 1–2 chipotle peppers in adobo, minced

• 1 tbsp adobo sauce

• 1 tbsp lime juice

• 1 bell pepper, sliced

• ½ small red onion, sliced

• olive oil

• oregano

• 1 cup white rice

• 1 can of black beans

• smoked paprika

• garlic powder

• chili powder

• salt

• cumin

Instructions:

1. In a bowl, mix chipotle peppers, adobo sauce, lime juice, spices, and salt. 

2. Coat the chicken evenly in the marinade. Cover and marinate:

• Minimum: 30 minutes

• Ideal: 2–8 hours

• Max: 24 hours (refrigerated)

3. Remove chicken from marinade and let excess drip off. 

4. Cook on a non-stick pan or grill over medium heat for 5–6 minutes per side, until fully cooked. (Use avocado oil or olive oil, preferably the spray oil)

5. Rest 5 minutes, then slice or chop. 

6. Heat oil in a pan over medium-high heat. 

7. Sauté peppers and onions 4–6 minutes until tender with slight char. 

8. Season with oregano, cumin, and salt.

9. Cook rice however you like (I prefer a rice cooker), then add lime, cilantro and salt to taste.

10. Take your beans and warm them in a saucepan, seasoning them with salt, pepper, cumin, chili powder, and smoked paprika to taste.

11. Finally assemble your bowl however you like, I like to start with rice, chicken, fajitas, beans, then optionally I'll top it off with some light sour cream and lettuce