What's for Dinner Tonight? - Grilled Chicken Fajita Bowl

After enjoying a chicken fajita bowl at a restaurant, I decided that I would need to add it to my long list of dinner recipes. I carefully took note of all the ingredients, and put together my own recipe to share. The guacamole recipe was given to me by a dear friend many years ago, and quickly became my favorite. It's a nice change from the usual dinner fare, and it's loaded with flavor!

Grilled Chicken Fajita Bowl

4 chicken breast halves

olive oil

garlic salt and black pepper

2 cups cooked rice

1 cup black beans

1 cup frozen corn

1 - 14.5 ounce can petite diced tomatoes with green chiles

Jalapenos, about 1/2 cup sliced

2 avocados (for guacamole)

Mrs. Renfro's Green Salsa

Lime Juice

Minced garlic

2 Limes

Cilantro

Southwest Ranch dressing

1. Rub chicken breasts with olive oil, garlic salt and pepper, and let sit for 10-15 minutes.

2. Make guacamole: Peel and mash the 2 avocados. Add 2-4 tablespoons Mrs. Renfro's Green Salsa, 1/2 - 1 teaspoon minced garlic; 2-4 tablespoons lime juice (the salsa, garlic and lime juice are to taste). Set aside.

3. Put cooked rice, black beans, corn, and petite diced tomatoes with green chiles in a pan. Squeeze the juice from one lime into the mixture. Set on low heat to warm through.

4. While the rice mixture is heating, grill the chicken breasts until thoroughly cooked. 

5. Place a serving of the rice mixture into a bowl with a sliced chicken breast on top. Put a scoop of guacamole on one side, and several sliced jalapenos on the other side. Drizzle with Southwest Ranch dressing and serve with a lime wedge. If you like a lot of heat, feel free to add a dash of hot sauce.