Honey Lime Chipotle Chicken Fajita Bowls with Chipotle Lime Cream

These were AMAZING. I loved how everything looked marinating in the bags (see below). There was definitely some prep work involved with this, but once you get everything marinating and ready to go, it's quick and easy.

• Chicken Marinade
• 1 1/2 lb chicken breasts (3-4 chicken breasts)
• ¼ c lime juice
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp white vinegar
• 1 tbsp lite soy sauce
• 2 tsp liquid smoke
• 2 tsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika (or regular)
• 1/4 - 1/2 tsp cayenne pepper (optional)
• 2 tsp garlic powder or 2 cloves garlic, finely minced
• 1 tsp salt
• ¼ tsp pepper
• 
  Fajita Vegetables
• Reserved marinade
• 1/3 c honey
• ½ red onion, diced
• 2 red bell peppers, thinly sliced then cut into thirds
• 1 green bell pepper, thinly sliced then cut into thirds
• 1 ½ c sweet corn (fresh, canned or frozen-thawed)
• 
  Cilantro Lime Rice and Black Beans
• 2 tbsp olive oil
• ½ c red onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 1/2 c long grained rice
• 3 c chicken broth
• 1 (14.5 oz) can black beans (drained and rinsed)
• Dash of salt and pepper
• ½ c cilantro, chopped
• 2 tbsp lime juice
• 
  Chipotle Lime Sour Crema
• 1 c light sour cream
• 2 tbsp lime juice
• 1/2 - 2 tsp chipotle chili powder
• 1/2 tsp salt
• Dash of cayenne (optional)
• ¼ - ½ c cilantro, finely chopped
• 
  Monterey Jack cheese
  
  
• Marinade: Place chicken in a large freezer bag and pound thin with meat mallet (or with the side of a large can or rolling pin). Mix marinade ingredients in a medium bowl and add half of the marinade to the chicken in the freezer bag, place in refrigerator. To the remaining marinade, whisk in 1/3 cup honey. Add this marinade to another freezer bag and add fajita vegetables. Marinade chicken and vegetables separately 6-10 hours.
• 
  
• Rice: When ready to cook, heat 2 tablespoons olive oil in a large pan over medium heat. Add red onion and saute 3-5 minutes or until tender. Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary). Add rice and saute for a few seconds. Add beans and chicken broth and bring to a boil. Reduce heat to low and simmer, covered for approximately 20 minutes or until rice is tender, stirring at 15 minutes. Remove from heat and season with salt and pepper to taste. Stir in lime juice and cilantro.
• 
  
• Chipotle Lime Crema: While the rice is cooking, prepare Chipotle Lime Crema by mixing together the sour cream, lime juice, salt, cilantro and just 1/2 teaspoon chipotle powder, adding more to taste. After adding desired chipotle powder, add cayenne if desired. Store in the refrigerator.
• 
  
• Chicken: Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is very hot, remove chicken from freezer bag, discard marinade and add to skillet. Cook, undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover and reduce heat to medium. Cook for approximately 5-8 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 3-5 minutes before slicing.
• 
  
• Fajita Vegetables: While chicken is resting, add 1 tablespoon olive oil to the same skillet chicken was cooked in and heat over medium heat. Discard marinade from fajita vegetables and add to skillet. Cooked just until warmed through, stirring occasionally.
• 
  
• Assembly: In bowls, layer rice, cheese, fajita vegetables, and chicken. Top with Chipotle Lime Crema.
  
  Original recipe found here.

Healthy Slow-Cooker Steak Fajitas

Well, I have a little over a week left of summer, so of course I'm starting to look for more healthy slow-cooker recipes. I knew I was going to be busy most of the day Tuesday, so I googled "skinny crock pot recipes" and found this "10 Skinny Crock Pot Recipes" from Texas Fit Chicks.

I did prep it the night before: I sliced up the onions & peppers, and Will went ahead and sliced the steak for me. I even mixed the marinade so it would just be ready to pour on. That made it really quick and easy to get ready in the morning. I was able to find my favorite 60 calorie low-carb tortillas, which made these a healthy, delicious dinner. This recipe will be utilized often during the school year!

3 bell peppers, any color (I used red, orange, yellow) (cut into 1/2 in strips)
1 onion (cut into 1/2 in strips)
2 lbs beef (cut into thin strips - skirt steak is perfect)
3/4 c water
2 tbsp red wine vinegar
1 tbsp lime juice
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
8 tortillas
1/2 c salsa
1/2 c shredded reduced fat cheddar cheese
light sour cream (or plain nonfat Greek yogurt)diced green onions

Place the peppers & onion in slow-cooker. Top with beef. Combine the water, vinegar, lime juice, seasonings; pour over meat. Cover & cook on low for 8-9 hrs or until tender. I cooked mine on Low for about 6 hrs and it was perfect! Using a slotted spoon, place a little meat mixture down center of each tortilla. Top with salsa, cheese, light sour cream (we use plain nonfat Greek yogurt), green onions.

Original recipe found here.

I made Roasted Okra and baked jalapenos stuffed with Laughing Cow cheese.