• prep: 4 hr 10 min
• cook: 35 min
• total: 4 hr 45 min

servings:

Honey-lime chipotle chicken fajita bowls served over cilantro lime rice with black beans, and topped with a chipotle cream sauce.

• 2 chicken breasts
• 2 Tablespoons lime juice
• 1 Tablespoons honey
• 1 1/2 teaspoon oil (, olive, canola or vegetable)
• 1 1/2 teaspoon white vinegar
• 1 teaspoon EACH chili powder, garlic powder, liquid smoke
• 1/2 teaspoon EACH ground cumin, paprika, salt
• ¼ teaspoon cayenne pepper ((optional))
• ½ red onion (, roughly chopped)
• 1 red bell pepper (, roughly chopped)
• 1 green bell pepper (, roughly chopped)
• 1 cup corn (,fresh, canned or frozen-thawed)
• 2 Tablespoons oil
• ½ cup red onion (, chopped)
• 3 cloves garlic (, minced)
• 1 teaspoon 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
• juice from 1-2 limes
• ½ cup cilantro (, chopped)
• 3/4 cup sour cream or plain Greek yogurt
• 1 1/2 Tablespoon lime juice
• 1 teaspoon sauce from a can of chipotle chiles in adobo sauce (, or more to taste)
• salt (, to taste)
• 1/3 cup cilantro (, finely chopped)

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