You are going to love this grilled chicken fajita bowl, packed with flavor and perfect for a summertime dinner idea! You don't even need tortillas with this! I served this over brown rice, but honestly, you don't even need it....the juicy flavorful chicken, with sizzling sauteed peppers and onions will work great, making it even more of a low carb dish! Try this soon!
Here's what you need: (4-6 bowls)
4-6 boneless, skinless chicken breasts
1 large onion, sliced
1 large red bell pepper, sliced
2 green bell peppers, sliced
1 t chili powder
1 t paprika
1 t garlic salt
1 t cumin
1/2 t dried oregano
1/4 t black pepper
1 T olive oil
Shredded Monterey Jack cheese ( about 8 oz)
Brown rice to serve (or tortillas...both are optional)
Optional: Avocado, cilantro and pico de gallo to garnish
Mix the chili powder through the black pepper together to make your fajita seasoning. (You may not use it all, but it will keep in a zip-lock bag). Preheat your grill. Brush a little olive oil on the chicken breasts. Sprinkle evenly with the fajita seasoning to your taste, reserving some for the veggies.. Grill your chicken until it reaches an internal temperature of 165. Remove and keep warm. Heat the rest of the olive oil in a large skillet and add the vegetables. Sprinkle with some of the fajita seasoning to your taste. Saute until soft.
Slice the chicken breasts. Assemble the bowls by placing rice on the bottom, followed by the sauteed vegetables, then the chicken slices. Top with the shredded cheese. Garnish with cilantro, avocado, and pico de gallo if you would like.
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