This post contains a recipe on how to make the perfect chicken fajita board.
Do you ever struggle with finding the perfect dinner for the whole family?
Recently, we’ve been doing a lot of snack boards where you can literally find anything in your fridge, put it on a cute wooden food board (like this one), and call it a meal.
My kids love it when I do that!
This time around, I’ve paired up with Eco Americans and came up with an easy and amazing chicken fajita board that the whole family can enjoy.
WHAT DO YOU NEED TO MAKE CHICKEN FAJITAS?
The first thing I needed was a super sharp knife. I used the Max K 7-Inch Damascus Steel Santoku Knife. The reason why I used this one was because of how sharp it was.
With 67 layers of durable stainless steel, it cut my chicken and vegetables effortlessly! It literally “cuts” (see what I did there) my time in half with how sharp it is.
Next, you will need a hot grill, a cutting board, a cute wooden (food safe) tray, and a skillet.
I love grilled chicken but you can also cook your chicken on the stove. We could’ve also grilled the veggies but to be honest, I didn’t even think about it.
WHAT INGREDIENTS YOU WILL NEED
I feel as though I keep my fajitas pretty simple. Some people add beans, some add cheese, but I keep mine short and sweet.
You will need some chicken breast (you can do this with steak as well). You’ll also need some fajita veggies like white onion and colorful bell peppers.
Throw in some spicier peppers for an extra zing!
We chose jasmine rice and added our own spices to make it extra flavorful.
Avocado is a must with fajitas! So creamy and so good.
I am also a big fan of salsa on top of my fajitas and this time I used Pace salsa.
Don’t forget the tortillas! This holds all of the deliciousness together. If you’re wanting to do a healthier option, sub the tortillas for some bibb lettuce or butter lettuce.
Make sure you have some olive oil, lime juice and minced garlic on hand for marinade and seasoning.
Lastly, the spices we used were a mix of adobo seasoning, cumin, pepper, and chili powder.
HOW TO MAKE A CHICKEN FAJITA BOARD
First, marinate your chicken.
I took 3 large chicken breasts and marinated them with olive oil, cumin, adobo seasoning, and minced garlic cloves.
Really rub the marinade in and let it sit for about 1 hour. While you let it sit, heat up the grill (or get your husband to do it… like I did).
Once the chicken is on the grill, wash your veggies and get your Santoku Knife ready.
Grab your cutting board and knife and slice the peppers and onions the long way and pretty thin.
Tossed them in a little bit of olive oil, lime juice, garlic, pepper, and a tiny bit of chili powder and throw them on a pan to sauté.
I personally like my fajita veggies pretty tender but you can sauté them for as long or as little as you’d like!
Typically the chicken is either done or close to being done by the time I cut and sauté the vegetables.
Next, while the chicken is on the grill and the vegetables are sautéing, grab your jasmine rice (I used a simple Uncle Ben’s microwavable kind) and cook it according to the directions.
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When it’s done cooking, let it cool down a bit then pour into a bowl and fluff up with a fork.
Add some lime juice, adobo, and cumin for extra flavor. Then set aside.
Once the chicken is off the grill, I’ll let it sit for at least five minutes to soak in all the juices.
Then, I take my Santoku Knife and cutting board and slice the chicken pretty thin. When you use this knife, you’ll get the perfect little cuts of chicken!
I usually end up with some leftover chicken but I’ll use it in other meals throughout the week.
The last step before assembling the fajita board is cutting up the avocado and getting your tortillas ready.
While you’re slicing the avocado, throw the tortillas on the grill while it’s still hot.
Then, take your board and start placing the food down!
TIP: Since the food is hot, I add wax paper under the food so it doesn’t harm the board
I first put down the bowls filled with salsa and rice. Then I added the sliced chicken and veggies around the bowls.
Lastly, I added the avocado and tortillas to complete the look.
It’s safe to say that the board didn’t look like this for long. It got devoured in a few minutes (but I wouldn’t have it any other way).
This is a great meal to make for a fun night with family or even for a small get-together with friends!
I definitely recommend you trying this chicken fajita board.
We enjoyed it so much and I know you will too!
Chicken Fajita Board
- 3 Chicken Breasts
- 1 tbsp. Olive Oil
- 3 cloves Garlic minced
- 2 tsp. Cumin
- 1 tsp. Adobo Seasoning
- 2 Bell Peppers
- 1/2 White Onion
- 1 tbsp. Olive Oil
- 1 clove Garlic minced
- 1 tsp. Lime Juice
- Black Pepper *sprinkle
- Chili Powder *sprinkle
- 2 cups Jasmine Rice
- 1 tsp. Lime Juice
- 1 tsp. Cumin
- 1/2 tsp. Adobo Seasoning
- 2 Avocados
- 1/2 cup Salsa
First, marinate your chicken by taking the breasts and marinated them with 1 tbsp. olive oil, 2 tsp. cumin, 1 tsp. adobo seasoning, and 3 cloves of minced garlic. Be sure to rub the marinade in well and let it sit for an hour.
Get the chicken on the grill and then slice up your peppers and onion. Add 1 tbsp. of olive oil to a hot sauté pan and put the veggies in it.
Mix with 1 clove of minced garlic, 1 tsp. lime juice, a little black pepper and a dash of chili powder for some spice. Then sauté or as long or as little as you'd like.
Next, grab your jasmine rice and cook it according to the directions. When it's done cooking, let it cool down a bit then pour into a bowl and fluff up with a fork.
Add 1 tsp. lime juice, 1 tsp. cumin and 1/2 tsp. of adobo seasoning to the rice for some extra flavor. Then set aside.
Once the chicken is off the grill, I'll let it sit for at least five minutes to soak in all the juices. Slice the chicken pretty thin.
While the grill is still hot, throw on some tortillas.
Finally, cut up some avocado and pour some salsa into a bowl.
If you have cilantro, add some around the food board!