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CHICKEN: Chipotle Fajita Bowls

Main Courses


  • Fajita Bowls
  • 1/2 cup (divided) Chipotle Olive Oil
  • 2 limes, juiced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne
  • sea salt
  • freshly ground pepper
  • 1 pound meat (boneless, skinless chicken breast or skirt steak)
  • 1 large onion, halved and sliced lengthwise
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow and orange bell pepper, sliced
  • 2 tablespoons honey or agave nectar
  • 4 servings cooked brown rice
  • salsa, for topping
  • Cumin-Chipotle Yogurt
  • 1/2 cup Greek yogurt
  • 2 tablespoons Chipotle Olive Oil
  • 1 lime, juiced
  • 1/4 teaspoon cumin
  • sea salt


  1. In a small bowl, whisk together 1/4 cup Chipotle Olive Oil, lime juice, garlic powder, cumin, cayenne, salt, and pepper.  Cut meat into thin strips and place in a gallon-size sealable plastic bag.  Add the marinade to the bag, close and refrigerate for at least 1 hour, or up to 24 hours. 
  2. Meanwhile, whisk all ingredients for the Cumin-Chipotle Yogurt in a medium bowl.  Cover and refrigerate until ready to serve.
  3. Once meat has marinated, remove from the refrigerator and bring to room temperature.  Heat 2 tablespoons Chipotle Olive Oil in a large skillet over medium heat.  Add meat and cook, stirring frequently, until to desired doneness (chicken should be cooked through, steak to medium).
  4. Remove meat from the skillet and add remaining 2 tablespoons Chipotle Olive Oil.  Add vegetable and sauté until onions are translucent.
  5. Add meat back to the skillet for 2-3 minutes, just enough to warm, then remove the skillet from the heat.  Serve the vegetable and meat mixture over rice and topped with Cumin-Chipotle Yogurt.