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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the chicken: In a large bowl combine the chicken breast halves, lime juice, cilantro, minced chipotle peppers. | 2. In a small measuring cup or bowl, combine the fajita seasoning and the olive oil. Pour over top of the chicken and toss everything to coat. Cover with plastic wrap and refrigerate for an hour. Note: The chicken and marinade can be placed in a Ziploc bag. Massage chicken to coat evenly. | 3. In the meantime: slice the peppers and onions. Thaw the corn if frozen and rinse beans. | 4. About 30 minutes before you're ready to cook, remove the chicken breast from the refrigerator, allowing to come to room temperature. | 5. In a deep skillet (preferably cast iron) heat up two tablespoons of butter and two tablespoons of olive oil over medium to medium high, adjusting the heat so as not to burn chicken. Once the pan is hot, work in batches by adding two chicken breast halves in the pan at a time. Cook for about 5-6 minutes per side, until fully cooked. Remove from heat and place the cooked breasts on a nearby platter and continue with the remaining chicken. | 6. Carefully wipe out any charred bits out of your pan before adding in the corn. Let the kernels cook over medium heat until they are deep golden and start to pop. Remove those back a platter and set off to the side. | 7. Pour a tablespoon of olive oil into the skillet and turn the heat up to medium-high. Once hot add in the peppers and cook just until tender crisp. Remove and repeat with the olive oil and the sliced onions. Remove the onions to the same platter as the peppers and turn off the stove. | 8. Place the chicken on a large cutting board. Slice and chop the chicken into bite-size pieces. Place the chicken back into the pan to keep warm on low but if you're using a cast iron skillet it will stay nice and warm for a while so you can just leave the heat off. | 9. In a medium bowl toss the brown rice with minced cilantro, salt and the juice of half a lime. Spoon the brown rice into bowls and top with peppers, onions, corn, black beans, chopped chicken and any optional toppings desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4 -6	ounces	boneless skinless	0.0	0.0	0.0	0.0
lime	1/2		juiced	0.6302	0.2123	0.0106	0.0018
cilantro	1	handful	chopped	-	-	-	-
adobo seasoning	2		minced	0.0	0.0	0.0	0.0
fajita seasoning mix per breast		teaspoon		0.0	0.0	0.0	0.0
olive oil	1/4	cup		477.36	0.0	0.0	54.0
brown rice	4	servings	cooked cooked cooked	-	-	-	-
cilantro	1	handful	minced	-	-	-	-
kosher salt	2	pinches		0.0	0.0	0.0	0.0
lime	1/2		juiced	0.6302	0.2123	0.0106	0.0018
olive oil				477.36	0.0	0.0	54.0
butter				-	-	-	-
red bell pepper	1/2		sliced	0.0	0.0	0.0	0.0
red onion	1		sliced	64.0	14.944	1.76	0.16
corn	1	cup	thawed	605.9	123.2716	15.6372	7.8684
black bean	1	can	drained rinsed	991.8141	181.3769	62.8246	4.1301
avocado			chopped	-	-	-	-
tomato			diced	-	-	-	-
cream			sour	-	-	-	-
hot sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.