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
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
NOTE: if using rotisserie chicken, skip any steps specific to marinating or cooking chicken.
Place chicken breasts in a gallon sized resealable bag, add ¼ cup of balsamic vinaigrette dressing to bag & seal.
Place bag into refrigerator for at least 1 hour and up to 24 hours.
Slice bell peppers, into thin strips
Remove skin from onion, slice lengthwise, into thin pieces.
Heat medium saute pan, add bell peppers and onions and ¼ cup balsamic vinaigrette dressing. Cook, turning occasionally, until vegetables are softened.
Meanwhile, heat grill (or grill pan) to medium.
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.
Remove from grill, let sit for 5 minutes. Slice chicken thin and top with each of the remaining ingredients.