Spiced and grilled fajita-style chicken, peppers, and onions meet a bolillo and become a perfect outdoor grilling food, topped with guacamole and paired with spicy baked black beans and fun, summertime drink.
Dinner has taken on a new feel around here, and not just because the patio is finished and we have a real table to eat outside on (though that doesn’t hurt by any means). No, instead, the days have been hectic and rushed, running from one place to another, back and forth and back and forth again. There is a tendency to want to give up by the time dinner rolls around, but instead of giving up and giving in, we’ve been making dinner more important than ever, and I am so thankful for it.
Sitting down together, even over a plate of leftovers hastily thrown together from the very back of the refrigerator, have been still, perfect moments for the family this summer. When we’re all seemingly busy and being pulled in different ways, it’s good to take the opportunity to sit down and enjoy being together.
By all means, you can eat outside without the grilling, but there’s something about a hot grill and the sizzling meat and vegetables cooking that tells everyone it’s time for dinner without you needing to utter a single word.
Bun, spiced chicken, fajita-style vegetables, check.
Green goodness. Lots of it.
The soda for the meal: Joia All Natural Blackberry, Pomegranate, & Ginger. It’s the ideal complement to the meal, especially if you enjoy dousing your sandwich with hot sauce.
Paired with Bush’s Black Bean Fiesta Grillin’ Beans, which have their own bit of kick and pieces of corn and peppers.
Together it makes a quick and easy meal, grilled and good for a family dinner or having guests over at the last minute to celebrate…the weather. You don’t need a reason to invite the neighbors or your family over. Just tell them to show up. I have been, and the rewards have been great.
This post is sponsored by Bush’s. They make a great line of beans that is helpful for making those busy summer meal sides simple. The recipe was developed in partnership with my husband, Ole. I took the pictures. Then I wrote a bunch of thoughts and words down that came from me, myself, and I. They are my own. You’re welcome.
1 lime, juiced
Fajita Spice Mix, below
1 red bell pepper, thinly sliced
1/2 medium red onion, thinly sliced
2 cups guacamole
Fixings: hot sauce, lettuce, tomatoes
Use a sharp knife to fillet each chicken breast into two thin pieces, and place them in a zipper bag with the lime juice and half of the spice blend. Allow to marinate for at least 30 minutes, but longer times will give better results.
Light the grill and bring it up to a medium high heat. Place the pan of peppers and onions and the chicken on the (clean and well oiled) grill. Grill the chicken for 3 minutes. Flip and continue to cook for another 3-4 minutes. Stir the peppers and onions at the same time.
Remove the chicken to a foil lined plate and cover. Remove the onions and peppers and set aside. Keep the grill going. Butter the bolillos and toast over the grill. Don’t go too far, though. They will take a few minutes to brown, but only a few more to burn.
Once the buns are toasted to your liking it is time to construct the sandwich. Place the chicken on the toasted bun, top with peppers and onions, and finish with a generous smear of guacamole. Additional fixings like lettuce, tomatoes, and hot sauce are optional.
Fajita Spice Mix
1/3 cup oil
2 tablespoons chili powder
1 tablespoon kosher salt
1 tablespoon paprika (for more kick, use hot paprika)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
Mix all spice blend items together. Use as directed above.
Makes 6 Chicken Fajita Sandwiches