Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lunchtime chicken fajita bowls w/ mexican white sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Lunchtime Chicken Fajita Bowls w/ Mexican white sauce is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Lunchtime Chicken Fajita Bowls w/ Mexican white sauce is something which I have loved my whole life. They’re fine and they look fantastic.
Sprinkle the chicken with your misc. seasoning. I used jasmine rice. – while that's cooking, make the sauce. Sauce- again, this sauce makes the whole thing. Cut the chicken into finger-sized strips.
To get started with this particular recipe, we have to prepare a few components. You can cook lunchtime chicken fajita bowls w/ mexican white sauce using 23 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Lunchtime Chicken Fajita Bowls w/ Mexican white sauce:
- Make ready 3 large boneless, skinless chicken breasts
- Prepare 1 purple onion
- Make ready 1 green pepper
- Make ready 1 sweet pepper
- Take 1 can whole kernel corn
- Make ready 1 can black beans
- Take 1 1⁄2 cups rice
- Prepare 1⁄4 cup olive oil
- Prepare Salt and pepper
- Make ready Misc. seasoning blend (I used Tony Chachere's creole blend)
- Make ready strips Tortilla chip
- Take sauce—-
- Prepare 1 cup milk
- Make ready 2 tbsp miracle whip
- Get 1 tbsp sour cream
- Take 1 dash lime juice
- Take 1⁄2 packet ranch dressing mix
- Prepare 1-2 tsp cumin
- Prepare 1-2 tsp chili powder
- Take 1 pinch oregano
- Prepare Fresh chopped cilantro
- Get 1 Pinch salt
- Make ready 1 pinch black pepper
Mix in diced tomatoes and cooked chicken. Pour over the chicken and knead the mixture into the chicken. Taking a note from the Best Chicken Fajitas, we used that recipe as a base to make these burrito bowls! This dish is served with tender and flavourful chicken breast and mixed peppers seasoned with coriander and fajita spices, all on a bed of fresh lime and coriander infused rice, served with kidney beans, topped with a sprinkle of cheddar cheese with our very own Taco sauce on the side!
Steps to make Lunchtime Chicken Fajita Bowls w/ Mexican white sauce:
- Prep the peppers and onion by cutting them into strips, about 1⁄2 inch thick. Lay everything out on a cookie sheet lined with foil, chicken in the middle, peppers on one end and onions on the other. Drizzle everything with the olive oil and toss a little bit so it's all coated. Sprinkle peppers and onions with a pinch of salt and pepper. Sprinkle the chicken with your misc. seasoning.
- Bake on middle oven rack at 375 for 30-40 minutes (depending on how thick the chicken boobs are) Make the rice according to package directions. I used jasmine rice. – while that's cooking, make the sauce.
- Sauce- again, this sauce makes the whole thing. This sauce is the robin to Batman. The Louise to Thelma. The Mallory to Mickey. The gravy to KFC's mashed potatoes… you get the idea.. In a separate container combine the milk, miracle whip and sour cream. Add the dash of lime juice. Whip with a fork till it's all combined. Add all the spice ingredients and whip again to combine. Add the fresh cilantro last and just let it relax on top. Cover and refrigerate at least 2 hours. Mix
- Side note about the sauce. I didn't use actual measurements for anything when making mine, so this is just a guideline. Keep tasting and adjusting accordingly. I like spicy, bold flavor. Also you're looking for the consistency to be a tad thicker than milk.
- Ok. When the oven is done let everything cool enough to handle with your bare hands. Slice the chicken across the grain. Now we build the bowls.
- I made 4 portions out of this and honestly it was a lot of food haha probably could've made 5 instead but I only had 4 Tupperware containers. Don't forget to drain the corn and black beans. Lay out a layer of tortilla strips (yes they will lose their crunch but that's what I wanted. Just the corn tortilla flavor) Next, a layer of rice. In one corner a couple spoons of corn. The other corner, some of the onion. Another corner, black beans. In the last corner some of the pepper strips.
- Sprinkle all of it with a bit more of the spice blend. Garnish with fresh cilantro. They should somewhat resemble the photo. Now lunches are ready for the week! Bring a separate container of the sauce and you're set!
- When reheating this at work, I microwave for about a minute, cut up the chicken into bite size pieces, mix it all together and finish reheating. THEN drizzle the white sauce all over it. One round of cooking and you've got a weeks worth of home cooked lunches your coworkers will be jealous of you over!—– P.S (search "sheet pan chicken" on YouTube and there's a cool little minute long demo of the oven part of this, which inspired this recipe)
Taking a note from the Best Chicken Fajitas, we used that recipe as a base to make these burrito bowls! This dish is served with tender and flavourful chicken breast and mixed peppers seasoned with coriander and fajita spices, all on a bed of fresh lime and coriander infused rice, served with kidney beans, topped with a sprinkle of cheddar cheese with our very own Taco sauce on the side! For the Fajitas Blend the spices, the honey, the white wine vinegar the garlic, and the chopped onion in a blender. Marinate the chicken in the above mixture in a plastic bag or a bowl for at least two hours. Cook the chicken with a small amount of olive oil until no pink is remaining.
So that is going to wrap this up for this exceptional food lunchtime chicken fajita bowls w/ mexican white sauce recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
