chicken fajita bowls
Everybody loves fajitas. This recipe from registered dietitian Chris Mohr is quick, easy, and even has a rotisserie chicken substitute if you need things even quicker.
Chicken Fajita Bowls
Serves 2
Ingredients
1 can black beans, drained and rinsed
1 bell pepper, sliced
½ red onion, sliced
¼ cup crumbled Feta cheese
2 chicken breasts, grilled (or you can use rotisserie chicken again to make it even more simple)
½ cup balsamic vinaigrette dressing, divided into 2- ¼ cup measurements
Directions
NOTE: if using rotisserie chicken, skip any steps specific to marinating or cooking chicken.
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Place chicken breasts in a gallon sized resealable bag, add ¼ cup of balsamic vinaigrette dressing to bag & seal.
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Place bag into refrigerator for at least 1 hour and up to 24 hours.
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Slice bell peppers, into thin strips
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Remove skin from onion, slice lengthwise, into thin pieces.
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Heat medium saute pan, add bell peppers and onions and ¼ cup balsamic vinaigrette dressing. Cook, turning occasionally, until vegetables are softened.
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Meanwhile, heat grill (or grill pan) to medium.
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Remove chicken from bag, discard marinade and place chicken on heated grill. Grill 5-7 minutes one side, flip and cook another couple minutes until internal temperature is 165.
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Remove from grill, let sit for 5 minutes. Slice chicken thin and top with each of the remaining ingredients.