Grill

Fajitas: Chicken Fajita Burrito Bowls

Edible Magazine, Door County

Found this in a Door County Magazine, Spring 2021

Ingredients

Dressing

  • ¼ c extra-virgin olive oil
  • 2 Tbls. fresh lime juice
  • 2 Tbls. chopped cilantro
  • 1 garlic clove, minced
  • 1 t. honey
  • ¼ t. ground cumin
  • pinch of red chili flakes, to taste
  • salt and pepper, to taste

Chicken & Peppers

  • 2 Tbls. fresh lime juice
  • 2 Tbls. extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 t. chili powder
  • ½ t. smoked paprika
  • 1-1/2 t. ground cumin
  • 2 Tbls. chopped cilantro
  • 4 (6-ounce) skinless boneless chicken breasts
  • 1 medium red and 1 medium orange pepper, seeded and thinly sliced
  • olive oil to coat peppers

Cauliflower Rice

  • ½ large cauliflower, florets removed, stems discarded
  • 3 Tbls. extra-virgin olive oil
  • ¼ c minced onion
  • 1 garlic clove, minced
  • ½ t. sesame oil
  • 1 t. soy sauce
  • ¼ c. chopped cilantro
  • salt and white pepper to taste

Fajita Burrito Bowls

  • 4 c Romaine lettuce, coarsely chopped
  • 1 c. diced red onion
  • 14 oz. can black beans, drained and rinsed
  • 1-1/2 c. sweet corn kernels, fresh, canned or frozen and thawed
  • 2 tomatoes, seeded and diced
  • 2 avocados, pitted, skin removed and thinly sliced
  • cotija cheese, crumbled (optional)
  • Sriracha (optional)

Instructions

Prepare the Dressing: Combine all the dressing ingredients in a jar and shake to combine. Can be prepared up to a week ahead and refrigerated.

Prepare Chicken & Peppers: In a mixing bowl combine the lime juice, olive oil, garlic, chili powder, smoked paprika, cumin and cilantro. Set aside 1 tablespoon to coat the peppers. Add chicken to a Ziplock bag, pour in marinade and massage bag to coat. Refrigerate for one hour or up to one day.

When ready to cook chicken, prepare grill. When hot, place chicken breasts on grill grate and peppers coated with reserved marinade in a foil pan or grill pan, and cook until chicken is cooked through, and peppers are browned. Remove chicken; let rest for 5 minutes, then slice into strips or bite size pieces and set aside. Set grilled peppers aside.

FYI - you can also sauté chicken (cut in bite size pieces) in a sauté or fry pan with marinade. Remove chicken to a bowl or plate and sauté pepper strips, in same pan, until browned. Set aside.

Prepare Cauliflower Rice: In a food processor, place the cauliflower florets and pulse until rice-like in appearance. This can be done ahead of time and refrigerated until ready to cook.

While chicken and peppers are grilling or resting, heat the olive oil in a medium sauté pan. When hot, add the onion and sauté until translucent, about 2 minutes. Add the garlic and sauté for 30 seconds. Add the cauliflower and cook on medium heat until the cauliflower is softened. Add the sesame oil, soy sauce, cilantro and salt and white pepper to taste. Set aside.

You can warm corn and black beans in microwave for a few seconds to heat a little or serve at room temperature.

Assemble Bowls: Divide the lettuce into 4 large bowls. Arrange the chicken, cauliflower rice, peppers, black beans, tomatoes, corn and red onion, dividing equally among the 4 bowls.

Top each bowl with sliced avocado and drizzle the dressing equally among the 4 bowls.

If desired, sprinkle each bowl with a little cotija cheese and drizzle a little sriracha on top.

NOTE: Makes 4 bowls