Step 1

Cut the chicken into thin strips ¼-½” thick.

Step 2

In a large bowl add the chicken, 2 Tbsp garlic, 2 tsp oregano, 1 tsp coriander, 1 tsp cumin, 1 Tbsp chili powder, 2 Tbsp of oil and around 1 tsp of salt. Mix thoroughly and refrigerate for 30 minutes.

Step 3

While the chicken is marinating, peel the sweet potatoes and finely chop them using a food processor so it is in very small pieces, resembling rice.

Step 4

Add to a pot of boiling water and cook until soft. Strain the water and pat dry with paper towels. Season with salt and pepper to taste, and 1 Tbsp of chili powder.

Step 5

If you have a cast iron pan, use it to cook the peppers and chicken. Heat it over medium high heat.

Step 6

Add 1 Tbsp of oil to the pan and cook the peppers and onions until they are soft. Cook in batches if necessary. Season with salt and pepper to taste.

Step 7

After the peppers and onions have cooked, cook the chicken (in batches if necessary).

Step 8

Once all the chicken has finished cooking, add all the peppers, onions, and chicken back to the pan and add lime juice.

Step 9

This recipe makes 5 servings. Divide your sweet potato rice, chicken, and peppers evenly between each of your containers. Top each dish with queso fresco.