Sizzling Tex-Mex Fiesta Cookout Dinner

Allergens

Wheat (in corn tortillas)

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1
• inch cubes 1 can (15 oz) black beans, rinsed and drained 2 cups cooked rice 1 cup shredded Monterey Jack cheese 1 cup fresh salsa 8 corn tortillas 3 tbsp olive oil Salt and pepper to taste

Instructions

1. In a large bowl, combine the chicken cubes with salt and pepper, then marinate for 30 minutes in a blend of 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder.
2. Preheat the grill to medium high heat. Thread the marinated chicken onto wooden skewers, alternating with pieces of bell pepper and onion for added flavor and color.
3. Brush the grill grates with a bit of olive oil and place the skewers on the grill. Cook for 5 6 minutes per side or until fully cooked through. Remove from heat and let rest for a few minutes.
4. While the chicken is resting, warm the black beans in a saucepan over medium heat.
5. Wrap the corn tortillas in aluminum foil and place on the grill to heat for 2 3 minutes.
6. To assemble, spread a layer of rice onto each heated tortilla, followed by a scoop of black beans, a generous portion of chicken, and a sprinkle of Monterey Jack cheese. Top with fresh salsa and garnish with a lime wedge.

Chef’s Insight

To add an extra smoky flavor, marinate the chicken in a blend of chipotle peppers in adobo sauce instead of paprika.

Notes

Feel free to add your favorite Tex-Mex toppings, such as avocado slices, pickled onions, or jalapeños for extra flavor and crunch.