Fajita Del Rey Bowl

1. 1
   Place chicken breasts, crushed tomatoes, chipotle chiles, adobo sauce, garlic, cumin, oregano, and salt into a medium saucepan over medium heat.
2. 2
   Cover with a lid, bring to a simmer, and cook for 18 to 20 minutes until chicken reaches 165°F (74°C).⏱ 20 min
3. 3
   Remove chicken to a cutting board, shred completely with two forks, and stir back into the warm tomato sauce.
4. 4
   Combine white rice and vegetable broth in a small pot, bring to a boil, cover, and simmer on low for 15 minutes.⏱ 15 min
5. 5
   Remove rice from heat, rest for 5 minutes, then fluff with a fork and stir in chopped cilantro and lime juice.⏱ 5 min
6. 6
   Heat black beans in a small skillet over medium-low heat for 3 minutes until warmed through, then remove from heat.⏱ 3 min
7. 7
   Heat olive oil in a large skillet over high heat until shimmering.
8. 8
   Add sliced bell peppers and red onion, searing undisturbed for 3 minutes to achieve smoky char marks.⏱ 3 min
9. 9
   Toss vegetables, season with salt, and cook for 2 more minutes until tender-crisp, then transfer to a plate.
10. 10
    Whisk Greek yogurt, 1 tablespoon adobo sauce, and 1 teaspoon lime juice in a small bowl until completely smooth.
11. 11
    Divide cilantro-lime rice and black beans evenly among four wide bowls.
12. 12
    Arrange shredded chicken tinga and charred fajita vegetables in neat sections side-by-side over the rice.
13. 13
    Top each bowl with a scoop of guacamole, pico de gallo, crumbled queso fresco, and a drizzle of chipotle crema.
14. 14
    Garnish the guacamole with pomegranate seeds and serve immediately.