Firecracker Chicken Fajita Bowls

Allergens

Gluten (if using store-bought spice blends, ensure they are gluten-free)

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 bell peppers, sliced
• 1 medium onion, thinly sliced
• 2 tbsp oil
• 4 servings cooked rice or cauliflower rice
• 1 avocado, sliced
• 1 lime, cut into wedges
• Salt and pepper, to taste For the Firecracker Spice Blend:
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp dried oregano

Instructions

1. In a small bowl, combine the ingredients for the Firecracker Spice Blend. Rub the blend onto both sides of the chicken thighs and let them marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat a large skillet or grill pan over medium high heat. Add 1 tbsp of oil and cook the chicken thighs until browned and cooked through, about 4 5 minutes per side. Remove from the skillet and let rest for a few minutes before slicing.
3. In the same skillet, add another tablespoon of oil along with the bell peppers and onion. Cook until tender and slightly charred, about 5 7 minutes. Season with salt and pepper to taste.
4. To assemble the fajita bowls, place cooked rice or cauliflower rice in each bowl, top with sliced chicken, grilled vegetables, and avocado slices. Drizzle with lime juice and serve immediately.

Chef’s Insight

Don't be afraid to adjust the spice level to suit your taste buds - you can always add more heat if needed!

Notes

Be sure to cook the chicken thoroughly before consuming.