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Ingredients
1 1/2 Pounds chicken thighs, cut in bite size pieces
4 Tablespoons olive oil
1 1/2 Teaspoon garlic powder
1 1/2 Teaspoon chili powder
1 1/2 Teaspoon cumin
1/2 Teaspoon paprika
2 Tablespoons lime juice
1 Tablespoon honey
1 Small onion ,chopped
1 Red pepper, chopped
1 Orange pepper, chopped
2 Cups cooked rice
1 (14 1/2 oz) Can of salsa style tomatoes
2 Cups shredded cheddar jack
Salsa
Sour cream
Instructions
Preheat oven to 350�F.
Combine chicken, 3 tablespoons olive oil, garlic powder, chili powder, cumin, paprika, lime juice and honey in large ziploc bag. Place in refrigerator and allow to marinate for 30 minutes.
Heat 1 tablespoon olive oil in large oven proof skillet over medium high heat and cook chicken until just starting to brown; approximately 4 to 5 minutes. Add onions and peppers and cook for 2 to 3 minutes. Stir in cooked rice, salsa style tomatoes and top with shredded cheese.
Bake for 20 to 25 minutes.
Serve with salsa and sour cream.