Fire-Roasted Tex-Mex Fiesta Bowl

Allergens

Milk, Eggs, Soy

Ingredients

• 1. 2 cups diced bell peppers 2. 1 cup diced red onion 3. 2 cups chopped zucchini 4. 6 boneless, skinless chicken breasts 5. 2 tbsp olive oil 6. Salt and pepper to taste 7. 2 avocados, mashed (for guacamole) 8. 1 cup diced tomatoes 9. 1/2 cup chopped cilantro 10. 1 lime, juiced 11. 4 cups shredded cheese blend 12. 1 jar of your favorite salsa (16 oz.) 13. 8 oz. cream cheese, softened 14. 1 cup sour cream 15. 1 tsp cumin 16. 1 tsp smoked paprika 17. 1/2 tsp garlic powder 18. 1/2 tsp onion powder 19. Tortilla chips (for serving)

Instructions

1. Preheat the grill to medium high heat. In a large bowl, toss together the diced bell peppers, red onion, and zucchini with olive oil, salt, and pepper. Place the seasoned vegetables on the grill and cook until tender, about 8 minutes.
2. While the vegetables are cooking, season the chicken breasts with cumin, smoked paprika, garlic powder, and onion powder. Grill the chicken for approximately 6 8 minutes per side or until fully cooked. Remove from heat and let rest.
3. In a separate bowl, combine mashed avocado, diced tomatoes, chopped cilantro, and lime juice to create guacamole.
4. For the queso sauce, mix together shredded cheese blend, salsa, cream cheese, and sour cream in a saucepan over low heat until smooth.
5. Slice the grilled chicken into thin strips. Assemble the Fiesta Bowl by layering fire roasted vegetables, sliced chicken, guacamole, and queso sauce in a large serving dish or individual bowls.

Chef’s Insight

The secret to a perfect Fire-Roasted Tex-Mex Fiesta Bowl is in the balance of flavors and textures - from smoky grilled vegetables to creamy queso sauce, each element comes together harmoniously for an unforgettable dining experience.

Notes

Feel free to customize the bowl with your favorite Tex-Mex ingredients like black beans or corn.