Chicken Fajita Rice Bowls

1: Place spices into a large ziploc bag. Shake to combine. Add in lime juice. Shake again. Add chicken & 1 tbsp olive oil. Massage to mix evenly. Place in fridge for at least 30 minutes, or overnight.

2: Prepare all of your vegetables—cubing the sweet potatoes, & slicing veggies.

3: Making the aioli earlier in the day will give it so much more flavor, but can be made with dinner as well.

4: Cook rice according to package, set aside once done.

5: Add olive oil to pan over medium heat. Add sweet potatoes. Season with salt to taste. Cover and cook until just softened. Remove and set aside in bowl.

6: Add 1 tbsp olive oil to pan. Add peppers and onions, season with salt to taste. Cover & cook for about 10 minutes. Add balsamic vinegar, stir. Cook until softened & caramel in color. Set aside in separate bowl.

7: Add remaining olive to pan. Pour chicken from bag & smooth into a thin layer. Cook 5-7 minutes before stirring & cooking fully. Remove from heat.

8: In a bowl scoop a generous portion of rice. Arrange veggies & chicken on top. Drizzle aioli on top.

9: Serve, devour, ENJOY!