Grilled Chicken Fajita Bowl

Servings 4

Prep Time: 30

Cook Time: 20

Servings: 4

Prep Time: 30 mins

Cook Time: 20 mins

Ingredients

1 pack Just Bare Boneless Skinless Chicken Breast Fillets
2 tbsp smoked paprika
2 tsp chili powder
2 tsp cumin
pinch kosher salt
pinch black pepper
1 tbsp garlic powder
1 white onion, quartered
1 red pepper, ½ inch slice
1 orange pepper, ½ inch slice
1 green pepper, ½ inch slice
2 corn cobs
1 tbsp green jalapeños, finely diced
2 cups rice. Cooked

Cilantro Lime Vinaigrette
1/3 cup extra virgin olive oil
1/3 cup salsa verde
¼ cup lime juice
2 tsp hot honey
¼ cup cilantro, finely chopped

Amount Per Serving
Calories 920		Calories from Fat 6
% Daily Value*
Total Fat 40g		51%
	Trans Fat 0g	Warning: A non-numeric value encountered in /code/wp-content/themes/fluffy-JustBare/template-parts/nutritional-facts.php on line 57 0%
Total Carbohydrate 108g		39%
	Dietary Fiber 9g	32%
	Total Sugars 16g
Protein 36g

Calcium 130 mg 10%	Iron 7 mg 39%
Vitamin C 113 mcg 126%	Vitamin A 310 mcg 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions

Slice the peppers into ½ inch slices and quarter the onion. Set aside.
Combine the smoked paprika, chili powder, cumin, salt, pepper, and garlic powder into a
dish. Season both sides of the chicken breast with the seasoning blend.
Heat your grill to 400°F and add your chicken, peppers, onions, and corn to the grill.
Cook until the vegetables become tender, the corn becomes charred, and the chicken
reaches an internal temperature of 165°F.
While everything is cooking, create your vinaigrette by combining the olive oil, salsa
verde, lime juice, hot honey, and finely chopped cilantro. Combine until all ingredients
are incorporated.
Remove all items from the grill and cut the grilled corn kernels off the cob. Begin
assembling the bowl by adding rice, grilled vegetables, corn, sliced chicken and diced
jalapeños. Top it off with the cilantro lime vinaigrette and serve!