Fajita Bowls

Marinade:

• 1 pound boneless skinless chicken breasts
• 2 Tablespoons lime juice
• 1 Tablespoon honey
• 1 1/2 teaspoons oil (vegetable or canola oil)
• 1 1/2 teaspoons white vinegar
• 1 teaspoon EACH chili powder, garlic powder, liquid smoke
• 1/2 teaspoon EACH ground cumin, paprika, salt
• ¼ teaspoon cayenne pepper (optional)

Veggies:

• 1/2 red onion , roughly chopped
• 1 red bell pepper , roughly chopped
• 1 green bell pepper , roughly chopped
• 1 cup corn , fresh, canned or frozen-thawed

Rice:

• 2 Tablespoons oil (vegetable or canola oil)
• ½ cup red onion , chopped
• 3 cloves garlic , minced
• 1 teaspoon ground cumin
• 1½ cups long-grain white rice (*see note below)
• 3 cups low-sodium chicken broth
• 15 ounce can black beans , drained and rinsed
• Dash of Salt
• juice from 1-2 limes
• ½ cup fresh cilantro , chopped

Sauce:

• 3/4 cup sour cream (or plain Greek yogurt)
• 1 1/2 Tablespoons lime juice
• 1 teaspoon sauce from a can of chipotle chiles in adobo sauce , or more to taste
• salt , to taste
• 1/3 cup fresh cilantro , finely chopped