Marinade

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Blend together. Makes enough for 2 preparations. Can freeze extra for later. Uses approx 1 full can of Goya chipotle peppers in adobo sauce

6 chipotles in adobo (or all peppers from whole can, optional: add adobo for added spice)

6 cloves garlic

Juice of 2 limes

Juice of an orange/sub another lime

2 tbsp honey

1 tbsp cumin

1 tbsp coriander

2 tbsp paprika

2 tbsp oregano

2 tbsp soy sauce

Salt ½ tbsp and pepper

4 tbsp oil

1-5 -2lbs boneless skinless chicken thigh

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1. Blend together until smooth. Adjust to taste

2. Split into two portions, freeze or store other one for another preparation

3. From one portion, reserve about ⅓ to ½ of the portion. Use the rest of the marinade for your protein choice (I used ~1.5-2lbs boneless skinless chicken thighs)

4. Marinate chicken for at least 2 hours, preferably overnight

Salsa Verde

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Ingredients are roasted in the oven with the chicken before blending

7 tomatillos, sliced in half

2 jalapeños, sliced in half lengthwise

1 onion, cut into wedges

3 cloves of garlic

Juice of 1 lime

Salt

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1. Preheat oven to 400F

2. Place chicken onto the pan

3. Use leftover space on sheet pan to roast salsa verde ingredients, cut sides down

4. Roast for ~20-24 min, until internal temp of chicken reaches 165F

5. Remove sheet pan from oven. Slice chicken into strips or chunks and toss in pan juices

6. Blend salsa verde ingredients with lime juice and salt

Fajitas, beans, and rice

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This is prepped in a single pot because I’m lazy!

2 bell peppers, sliced

1 onion, sliced

2 Garlic cloves, sliced

Reserved marinade

14 oz can fire roasted tomatoes

14-28 oz can beans (I like black or pink beans. Adjust bean amount to your liking)

14 oz broth

1 bay leaf

1 cup rice, rinsed

Salt to taste

Cilantro

Lime juice

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1. While chicken is roasting, in a hot pan with oil, sauté peppers and onions until softened. Add garlic and stir fry for 1 min

2. Add reserved marinade and allow flavors to cook down ~1 min

3. Add broth, fire roasted tomatoes, rice, salt, bay leaf, and beans to pot.

4. Bring mixture to a boil, stir the pot to scrape up anything from the bottom, then turn down to a simmer and cover

5. Simmer ~10-15 min or until rice is cooked through, stirring or adding additional water if needed

6. Finish with lime juice and cilantro

Serving

1. Plate desired amount of one-pot fajita, rice, and beans.

2. Add sliced chicken, tossed in the pan juices

3. Top with salsa verde, and garnish with additional cilantro and lime juice