Chipotle Chicken Fajita Bowls are classic Tex-Mex. Grill up some marinated chicken breasts and add rice, beans, onions, peppers, avocado, and chipotle ranch dressing. A family favorite and great for meal prep!
Prep chicken: Butterfly the chicken breasts and put into freezer bag. Combine all ingredients for the chicken marinade and pour into bag with the chicken. Zip the bag tight and massage the marinade around into the chicken. Store in refrigerator for at least an hour. You can also freeze this for a quick future meal.
Cook chicken: Light an outdoor grill (or can be done indoors) and regulate heat to approximately 375 degrees. Grill chicken for approximately 20 - 25 minutes or until done (165 degrees on a meat thermometer). Let meat sit on kitchen counter for 15 minutes and then slice into strips.
Sauté veggies: Meanwhile, thinly slice peppers and onions and saute in olive oil until soft. Season with cumin, salt, and pepper.
Make beans. Sauté the chopped onions and jalapeños over medium heat. When softened, add the garlic and stir for 30 seconds. Then add the strained pinto beans and heat. Pour mixture into a food processor. Add the seasonings, butter, and the juice of one lime. Pulse. Add extra water (or lime juice) to thin to desired consistency.
Make rice. Make any kind of rice you like best - plain white or brown rice, Cilantro Lime Rice (our favorite), or Spanish Rice.
Make chipotle ranch dressing by mixing ingredients. See homemade recipe.
Serve bowls by combining all ingredients. Top with avocado slices, chipotle ranch dressing, chopped cilantro, and extra black pepper.
Notes
Other sides to make:
Mexican Street Corn Salad - I normally make this as well if I'm serving a large group. One of our fav sides for anything Tex-Mex!