This visually inviting Grilled Chicken Fajita Bowl has a flavourful combination of vegetables, protein and toppings that complement each other deliciously. A lovely summer meal any day of the week.
1medium white or yellow onion, cut into thick slices
3large bell peppers, any colour or mix,cut into quarters
3ears of corn, husks and silky fibers removed
1tablespoon oil
Kosher salt and freshly cracked pepper
For the fajita bowl:
115-ouncecan black beans, drained and rinsed
1cup diced tomatoes
avocado slices or guacamole
1/4of a red oniondiced
Instructions
Start by making the cilantro lime rice, or any base you are using.
Add olive oil, lime juice and spices to a large bowl. Mix to combine. Add the chicken thighs and toss to coat. Set aside.
Preheat the grill to medium-high and oil the grates. Brush the bell peppers, onions, and corn with 1 tablespoon olive and season with a few pinches of salt and a few cracks of fresh pepper.
Grill the vegetables directly on the grates, turning them as needed. If you are doubling the vegetables, cook in batches if necessary to not overcrowd. Cook until they are lightly charred, watching them carefully and moving them around the grate so they cook evenly, 10 to 15 minutes, depending on the vegetable. Transfer grilled vegetables to a large sheet pan or platter. Set aside to cool slightly.
Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. For a gas grill, close the lid between flips, but stick around to occasionally check for flare-ups. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes.
Cut the chicken, onions and peppers into thin strips. Use a sharp knife to cut down the side of the corn to release the kernels into a bowl.
Assemble bowls: Spoon rice into a bowl and top with chicken, peppers, onions, corn, beans, tomatoes, and any other toppings of your choice.
Note: If your grill is large enough, feel free to cook the chicken and vegetables at the same time. Just make sure and remove the vegetables sooner than the chicken, if needed.
Notes
*Seasoning: If you like a bit of heat, add a few shakes of cayenne pepper to the spice mix.
Storeleftovers: Store all the fajita components separately and refrigerate for up to 3 days.
Reheat: Check the cilantro lime rice post for my best tips on reheating rice. The chicken and vegetables can be reheated in a skillet on the stovetop over medium heat until warmed through.