To marinate, combine the olive oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine. Add the chicken and allow it to marinate for at least a hour in the fridge.
Fajita Veggies
Heat the skillet and add a tablespoon of olive oil. Add the sliced peppers and saute for 7-8 minutes until slightly charred. Remove and transfer to a plate.
Wipe and heat the same skillet or use a grill. Season the chicken with salt and pepper and place the chicken on the skillet or grill, and grill 5 to 7 minutes per side, until the chicken is cooked. This will depend on the thickness of the pieces. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed.
Cilantro Rice
In a heavy saucepan, heat the oil over medium heat. Once hot, add the rinsed rice and gently sauté for a few seconds to toast the rice until it starts to get opaque.Add the water and bring the rice to a boil. Season with salt and pepper. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed and the rice is cooked. Allow it to rest for 10 minutes undisturbed.Open the lid and add in the cilantro. Fluff rice with a fork gently.
Serving Suggestion
To Assemble: Arrange all the parts in bowls and lay them out on a table neatly. Allowing each diner to make their own bowl.Alternatively divide equal parts of the cilantro rice and chopped grilled chicken in 4-5 bowls. Top with equal parts of the fajita veggies, beans, corn, guacamole, pico. And let the diners choose their own extras. Serve immediately.
Notes
Choose brown rice or quinoa to make the bowl more wholesome.
Choose chicken thighs or breast, both work well. You could also make it with thinly sliced or cubed steak. If you're a vegan or vegetarian tofu works well too.
Serve DIY style by laying out all the components on a table and allow each diner to make their own bowl.
Alternatively divide equal parts of the cilantro rice and chopped grilled chicken in 4-5 bowls. Top with equal parts of the fajita veggies, beans, corn, guacamole, pico. And let the diners choose their own extras. Enjoy!
You make have extra fajita veggies leftover, which make an excellent lunch.