Chicken Fajita Bowls
Summer or winter, this meal has something for everyone! With fragrant rice as the canvas, pile on tender juicy slices of grilled chicken with colourfully charred peppers and onions. How about a splash of fresh tomatoes, avocado, and green onions? Can I interest you in a sprinkling of cheddar cheese and a drizzle with a smooth spicy crema? Served hot or cold, in a bowl or tortilla wrap, get ready for this fiesta!
Ingredients
Chicken Marinade
- 5 boneless chicken breasts
- 4 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp oregano
- ½ tsp black pepper
- 1 tsp cumin
- 1 tsp salt
- zest of 1 lime (Save juice for dressing - see below)
- zest of 1 lemon (Save juice for dressing - see below)
Vegetable Preparation
- 2 large vidallia onion
- 3 - 4 bell peppers (red, yellow, orange)
- 1 tbsp olive oil
Rice Preparation and Cooking
- 2 cups uncooked rice
- 2 cups water
- 2 cups passata
- 1 tsp salt
- 1 tsp oregano
- ½ tsp cumin
- 1 shallot, peeled and diced
Toppings (Choose your preferences)
- cheddar cheese, grated
- lettuce, shredded
- tomatoes, chopped
- hot ring peppers
- black olives, sliced
- cilantro, chopped
- red onion, diced
Sauce
- 1 cup sour cream
- 4 tbsp sriracha sauce
Dressing for cooked chicken and vegetables
- ½ tsp cumin
- ½ tsp oregano
- 2 tbsp olive oil
- juice of 1 lime
- juice of 1 lemon
- salt and pepper to taste
Instructions
Chicken Preparation
- Cut each breast into half, horizontally.
- Add all marinade ingredients in a sealable plastic bag. Add the chicken and seal the bag, releasing as much air as possible. Using your hands, massage the marinade into meat until evenly coated. Place bag in bowl and refrigerate for at least 1 hour.
Vegetable Preparation
- Cut peppers in half and discard stem and seeds.
- Peel and cut onions into thick slices horizontally.
- Brush the vegetables with olive oil. Set aside.
Dressing Preparation
- In a large serving bowl, add dressing ingredients and mix well. Set aside.
Rice Preparation:
- Add all the rice ingredients to rice cooker, cover with lid, and cook about 20 minutes, or until rice is done. Then use a fork to fluff up the rice. Set aside.
Sauce Preparation:
- In a small bowl, mix the sauce preparation and refrigerate until needed.
Cooking Instructions:
- Preheat BBQ to about 425-450°F.
- Grease the grates and lay the chicken and vegetables to cook with lid closed for about 8 minutes, turning at the half way point. The chicken should have golden sear marks and opaque in the centre (it should reach 160°F - 165°F with an instant-read thermometer). Do not overcook. The vegetables should have golden sear marks and begin to soften. Remove from grill and let cool slightly. Cut the chicken and vegetables into strips and add to the large bowl that contains the dressing. Toss and adjust seasonings.
Assembling the dish:
- This is a great build-it-yourself meal. Scoop some rice into a bowl, follwed by a generous helping of the grilled chicken and vegetables, and top with your preferred ingredients. Finish with a drizzle of the crema.
Notes
- This recipe translates easily to wraps. Instead of rice, use large flour or corn tortillas and fill accordingly.
- If you prefer a lighter meal, omit the rice and enjoy the dish a warm salad.
- Consider making this dish in advance (except for the rice). Then simply re-heat (covered) in the oven.