• In a large skillet over medium-high heat, add 2 tablespoon olive oil, followed by  1 ½ pounds boneless, skinless chicken breast, thighs, or tenders thinly sliced. Season with 1 tablespoon chili powder, 2 teaspoons cumin, 2 teaspoons coriander, and a big pinch of salt and pepper. Toss to coat evenly with the spices then increase the heat to high. Cook until chicken is seared all over and cooked through, about 8 minutes.
• During the last minute of cooking, toss in 2 cloves minced garlic (or frozen cubes), sauteing until fragrant, then transfer the chicken from the skillet to a plate and set aside.
• During the last minute of cooking, toss in 2 cloves minced garlic (or frozen cubes), sauteing until fragrant, then transfer the chicken from the skillet to a plate and set aside.
• Return the chicken to the skillet with peppers and onions and toss to combine.
• To make the vinaigrette, combine ⅓ cup olive oil, ⅓ cup salsa verde, ⅓ cup lime juice, ⅓ finely chopped cilantro, and 3 teaspoons honey in a glass jar with a tight fitting lid and shake to fully combine. Season to taste with salt. Alternatively, add the ingredients to a food processor or blender and blend until smooth.
• Spoon the chicken and peppers over the bowls of rice. Top with desired toppings like shredded lettuce, guacamole, sour cream, or pico de gallo.
• Finish by drizzling the vinaigrette over the top of each bowl and top with crumbled cotija cheese and cilantro.

SERVING SUGGESTIONS

• Serve this over Cilantro Lime Rice with fresh pineapple or mango or chips and guac on the side.

SWAP SUGGESTIONS

• Protein: Swap chicken tenders for thinly sliced breasts or thighs or steak.
• Vegetarian: Remove the chicken and double the veggies in addition to adding a can of black or pinto beans to the skillet mixture.
• Tortillas: This can also be served in flour tortillas more like traditional fajitas.
• Other: Swap chili powder for Tajin.

WEEKEND PREP / MAKE AHEAD

• Slice the onions and peppers in advance and store in an airtight container.
• Make the Cilantro Honey-Lime Vinaigrette and store in an airtight container.