Chicken Fajita Bowl
Ingredients:
1.5lbs Boneless Skinless Chicken Breasts
½ Cup Lime Juice
Zest of 1 Lime
5 Cloves Garlic, minced
1 Tbsp. Chopped Ginger
2 Jalapeños, seeds and ribs removed, then chop the jalapeños
1/2 tsp. Crushed Red Pepper (optional)
¼ Cup Olive Oil
Salt & Pepper
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
2 Avocados cut in half, seeds removed with a spoon
1 Small Onion, sliced
Limes
Instructions:
- Season chicken with salt and pepper and set aside on a plate
- In a large bowl combine lime juice, lime zest, garlic, ginger, jalapeños, crushed red pepper and olive oil
- Place chicken breasts in the marinade, and sprinkle with a little extra salt
- Transfer mixture to a large marinated bag, eliminate as much air as possible, seal, and refrigerate for 8 hours (if possible, turn halfway through to make sure all of the chicken is marinated). I usually do this step first thing for an evening grill
- When you’re ready to grill, pre-heat your grill to medium high
- Brush your peppers and onions with olive oil
- Squeeze lime juice over your avocado halves and brush lightly with olive oil
- Season veggies with salt and pepper
- Place your chicken on half of the grill, reserving the other half for grilling your veggies
- Grill your chicken for approx. 12-14 minutes, flipping half way through, or until it has an internal temperature of 165°F, remove from grill and set aside to rest for a beat
- On the clean side of the grill, grill avocados for about 2 minutes until grill marks form and peppers and onions for about 4-5 minutes
- Slice chicken and serve with peppers, onions, avocados, and lime wedges
