Grilled Chicken Fajita Bowl

Print Recipe

5 from 1 vote

This grilled chicken fajita bowl is the perfect quick solution for a delicious weeknight dinner or leftover lunch.

Prep Time15

Cook Time7

Course: Main Course

Cuisine: American

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Servings: People

Ingredients

1 lb Chicken thighs
1/2 stick Unsalted butter
2 Bell Peppers
1 White onion
1 Romaine lettuce
1 Avocado
1 cup Mango salsa
1/2 cup Uncooked white rice

Chipotle Marinade

3 Adobe chipotle peppers
1/4 cup Olive oil
1/4 cup Water
2 Limes
1 Batch of cilantro
1/2 tbsp Chili powder
1/2 tbsp Paprika
1/2 tbsp Cumin
1/2 tbsp Garlic Powder
1/2 tbsp Cayenne pepper
1/2 tbsp Salt

Spicy Chipotle Mayo

1/2 cup Mayo
1/2 Lime = freshly squeezed juice
1 tbap Adobe sauce
1 tsp Chili powder
1 tsp Paprika
1 tsp Salt

Instructions

Chipotle Chicken Marinade Instructions

In a blender add chipotle peppers in adobe sauce, water, olive oil, freshly squeezed lime juice, a batch of cilantro, chili powder, paprika, cumin, garlic powder, cayenne pepper and salt. Blend it all together until all ingredients are liquified.
Submerge the chicken into the homemade chipotle marinade. Place them in the fridge and marinate for at least 1 hour. For best results, marinate overnight. This allows you to do the prep work the night before and quickly grill the following day.

Homemade Spicy Chipotle Mayo Instructions

In a mixing bowl, add mayo, chili powder, paprika, salt, freshly squeezed lime juice and adobo sauce. Whisk it all together and set aside.

Chicken Grilling Instructions

Set the grill to med-high direct heat at 450 degrees and place the marinaded chicken on the grill.
Flip every minute for a total of 10 minutes or until the meat reaches 175 degrees internal temp.
Remove off the grill and let it rest for 10 minutes before slicing into bite size portions.

Prep Instructions:

Cook rice: 1/2 cup of rice and 1 cup of water. Pinch of salt. Bring to a boil and then simmer until all the water has evaporated.
Sauté veggies: Slice the bell peppers and onion into long strips and throw them into a pan over low heat with some butter. Simmer on low heat while the peppers soften. Set aside for assembly.
Next, chop up some Romaine or Boston lettuce, slice some avocado strips

Nutrition