Loaded Chicken Fajita Rice Bowls with Smoky Chipotle Cream

Instructions:

Step 1: Season chicken breasts with fajita seasoning. Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 5-6 minutes per side. Slice into strips.

Step 2: In the same skillet, sauté bell peppers until slightly charred and tender, about 4-5 minutes.

Step 3: In a small bowl, whisk together sour cream, mayonnaise, minced chipotle, lime juice, and salt to make the chipotle cream. Set aside.

Step 4: Assemble bowls with a base of rice. Top with sliced chicken, bell peppers, black beans, corn, avocado slices, and chopped cilantro.

Step 5: Drizzle with chipotle cream and garnish with lime wedges.

Storage Information:
Store ingredients separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken, peppers, and rice before assembling. Add avocado and chipotle cream fresh before serving.