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GRILLED CHICKEN FAJITA BOWL

Active Time : 30 minutes
Total Time : several hours
Serves : 4 servings
INGREDIENTS
  • 1 pound boneless, skinless chicken breasts
  • 1 poblano pepper cut into 4 sections
  • 1 medium onion cut into 1/2 inch slices
  • 1/4 cup organic extra virgin olive oil
  • 1 tablespoon organic ground cumin
  • 1 tablespoon chili powder
  • 1/4 teaspoon organic cayenne pepper
  • 1 cup organic Thai jasmine rice cooked
  • 1 can organic spicy black beans (15 ounce) heated
  • - chopped tomatoes, avocado lettuce, sour cream
DIRECTIONS

Place chicken, peppers, onion, oil, cumin, chili powder, and cayenne in a 1-gallon recloseable food storage bag; salt and pepper to taste. Seal bag; toss to coat. Refrigerate several hours.

Prepare grill to medium-high heat. Grill chicken, turning once, until temperature reaches 170°F on an instant read thermometer; grill peppers and onions to desired doneness. Chop chicken, peppers and onions.

Divide cooked rice among 4 dinner bowls, top with beans, chicken, peppers and onions. Top with tomatoes, avocados, lettuce and sour cream as desired.