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250ml Guacamole Infused Olive Oil Blend – flavorful guacamole infusion
Garden Infuzions

Grilled Chicken Fajita Bowls with Guacamole Blend Olive Oil

Smoky grilled chicken, charred peppers, tender onions, rice, black beans, and cool guacamole-style toppings come together in a bowl that’s bright, satisfying, and easy to build for dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts sliced into strips
  • 3 tablespoons Guacamole Infused Olive Oil Blend
  • 1 tablespoon lime juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium red onion sliced
  • 1 tablespoon olive oil
  • 2 cups cooked white rice
  • 1 cup canned black beans drained and rinsed
  • 1 avocado sliced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup pico de gallo
  • 1 lime cut into wedges
  • 1/4 cup crumbled cotija cheese

Equipment

  • 1 Grill Pan or Outdoor Grill For cooking the chicken and vegetables
  • 1 Mixing bowl For marinating the chicken
  • 1 Tongs For turning the chicken and vegetables
  • 1 Knife For slicing vegetables and chicken
  • 1 Cutting board For prep
  • 4 Serving Bowls For assembling the fajita bowls

Method
 

Instructions
  1. In a medium bowl, toss the chicken with 2 tablespoons of the Guacamole Infused Olive Oil Blend, lime juice, salt, black pepper, cumin, and chili powder. Let it sit while you prep the vegetables.
  2. Heat a grill pan or outdoor grill over medium-high heat. Toss the bell peppers and onion with the remaining 1 tablespoon Guacamole Infused Olive Oil Blend and a pinch of salt.
  3. Grill the chicken strips for 4 to 6 minutes per side, or until cooked through and lightly charred. Transfer to a plate and keep warm.
  4. Grill the peppers and onion for 6 to 8 minutes, turning occasionally, until tender with crisp edges and good char marks.
  5. Warm the rice and black beans in separate small pans or in the microwave until hot.
  6. Divide the rice among 4 bowls, then top with black beans, grilled chicken, peppers, onion, avocado, pico de gallo, cilantro, and cotija cheese.
  7. Finish with lime wedges and an extra drizzle of Guacamole Infused Olive Oil Blend if you want a brighter, richer finish.
  8. Serve right away while the chicken is hot and the vegetables still have their charred edge.

Notes

For the best texture, keep the avocado and pico de gallo cold until the moment you build the bowls. If you want extra heat, add sliced jalapeño or a spoonful of salsa verde at the table. The Guacamole Infused Olive Oil Blend gives the chicken and vegetables a bright, savory backbone, so the bowl tastes full and balanced without needing a long ingredient list.

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