Chipotle Chili Chicken Fajitas

Happy Monday! I hope everyone enjoyed their weekend. With everything going on in the world right now, I’ve had a challenging time finding the right words. Without a doubt, the events happening right now (the Black Lives Matter movement, COVID-19, etc.) are incredibly important and worthy of our attention and action. However, they have also been demanding of our time and energy. I know I’m not alone in having felt overwhelmed by the constant media and news coverage of these events. In moments like this, I would encourage you to take a step back and reflect on YOU. Check in with yourself and do what you need to do to “reset.” For me, this means turning off my phone and spending time with the people I love.

Finally, I want this blog to be a source of positivity for all of my readers. A space to feel inspired and empowered!

Having just spent a few weeks with my boyfriend’s family in New Jersey, I had a little time off from cooking and creating. We spent the evenings together enjoying beautiful weather and delicious food. Tim and I made dinner a few times and in effort to be outside, were inspired to use the grill! After making this recipe one night, we kept coming back to it.  This recipe makes a feast but a delicious and nutritious one at that.

While there are quite a few different components, this recipe is actually fairly simple and quick. I find it easiest when I pre-chop all of the produce and marinate the chicken earlier in the day. That way, when it dinner time rolls around, all you need to do is throw everything together.

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Because there are so many components, I made a shopping list shown below. Next time you’re at the grocery store, pick up these items so you can make this delicious feast.

And if you’re in the mood, pair this meal with a fresh margarita!

Shopping List
2 bell peppers
1 white onion
1 yellow onion
1 tomato
4 garlic cloves
1 bunch cilantro
2 jalapeños
4 limes
5 hass avocados
4 chicken breasts
¼ cup plain Greek yogurt
Chili paste
Corn tortillas
Monetary jack cheese

Ingredients

Fajita Vegetables:
2 bell peppers, cut into strips
½ yellow onion, cut into strips
EVOO (extra virgin olive oil)
Salt
Pepper
Paprika

Chipotle Chili Chicken:
4 chicken breasts
2 cloves garlic, minced
2 tbsp EVOO (extra virgin olive oil)
Chili Paste (I used 1 cup of a chipotle chili marinade from whole foods)
1 tsp salt
1 tsp sugar
Zest of 1 lime
Juice of 1 lime

Pico de Gallo:
1 tomato, cut into small cubes
½ white onion
½ jalapeño, seeded and finely chopped
1/3 cup cilantro, chopped
Salt
Lime

Guacamole:
4 ripe hass avocados, pitted and skinned
½ white onion, finely chopped
¼ cup cilantro, chopped
2 cloves garlic, minced
½ jalapeño, seeded and finely chopped
Juice of 1 lime
Salt

Other:
Small Corn Tortillas
Monterey Jack Cheese
Cilantro for garnish

Directions

Fajita Vegetables:
1) Fire up the grill.
2) Cut the bell peppers into strips. Place into a large mixing bowl.
3) Cut ½ a yellow onion into thin strips (how to cut an onion for fajitas). Place into the bowl with the bell pepper.
4) Drizzle with EVOO and season with salt, pepper, and paprika.
5) Place veggies in a grill basket and cook until soft and cooked (I like mine slightly burnt on the edges).

Chipotle Chili Chicken:
1) In a large plastic bag, combine the chicken breasts, minced garlic, EVOO, chili paste (add as much as you like – you can’t go wrong here), salt, sugar, lime zest, and lime juice.
2) Shake and let marinate for at least one hour.
3) Put the chicken on the grill when you put on the fajita veggies. Do not throw away the bag with the marinate!
4) Grill on one side for about 7 minutes and then flip.
5) While the chicken is grilling, take the bag with the extra marinade and pour over the chicken breasts.
6) Wrap the tortillas in aluminum foil and place on the top rack of the grill.
7) Grill until the chicken is cooked through.

Pico de Gallo:
1) Combine the tomato, onion, jalapeño, cilantro, and lime juice in a medium mixing bowl.
2) Mix until all of the ingredients are incorporated.
3) Season with salt.

Guacamole:
1) In a medium mixing bowl, mash the avocado using the back of a fork until smooth. (If you like your guac chunky, mash until you reach a desired consistency.)
2) Add the onion, cilantro, garlic, jalapeño, and lime juice to the bowl with the avocado mash.
3) Mix until all of the ingredients are incorporated.
4) Season with salt.

Putting it all together:
1) Grate the cheese.
2) Cut the grilled chicken into thin strips.
3) Plate the warm tortillas.
4) Set the table family style with the fajita vegetables, grilled chicken, pico, guacamole, and cheese.

Enjoy your delicious fajita BBQ!