Tailgate Game Day Lunch: Smoky Grilled Chicken Fajita Bowls

Allergens

Dairy (sour cream), Gluten (undisclosed in seasoning mix)

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 large green bell pepper, sliced
• 1 large red bell pepper, sliced
• 1 medium onion, thinly sliced
• 3 cups cooked white rice
• 2 cans (15 oz each) black beans, drained and rinsed
• 1/4 cup olive oil
• 2 tbsp fajita seasoning mix
• 1 avocado, diced
• Juice of 2 limes
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Optional: fresh jalapeño slices, shredded cheese, tortilla chips

Instructions

1. In a large bowl, mix the chicken thighs, sliced bell peppers, and onions with olive oil and fajita seasoning mix. Let it marinate for 30 minutes in the refrigerator.
2. Preheat your grill to medium high heat (about 400°F). Grill the chicken and vegetables until cooked through and slightly charred, about 6 8 minutes per side. Remove from the grill and let it rest for a few minutes before slicing.
3. In a large bowl, mix together avocado, lime juice, sour cream, and cilantro to make the avocado lime dressing. Season with salt and pepper to taste.
4. To assemble the bowls, divide cooked rice and black beans among six bowls. Top each bowl with sliced grilled chicken, peppers, and onions. Drizzle with avocado lime dressing and serve with additional toppings like jalapeño slices, shredded cheese, and tortilla chips.

Chef’s Insight

To add more depth of flavor to the chicken, marinate it in the seasoning mix overnight before grilling.

Notes

Be sure to adjust cooking times according to your grill or stove's heat output.