Fajita Charcuterie (Grazing Board)
Perfect for dinner or just snacking, this epic Fajita Grazing Board is filled with chicken, veggies, and all the toppings for delish fajitas! Make on the BIG BOARD. [Double the recipe if you are using the 26-inch big board).
Ingredients
Fajita Chicken:
- 3 chicken breasts, boneless, skinless
- 1 tbsp. olive oil
- 3 cloves garlic minced
- 2 tsp. cumin
- 1 tsp. adobo seasoning
Fajita Veggies:
- 2 Bell peppers, I used one red, one green
- ½ onion
- 1 tbsp. olive oil
- 2 cloves garlic, minced
- 2 tsp. lime juice
- Fresh cracked pepper
- Dash of chili powder
Fajita Rice:
- 2 cups Jasmine rice
- 1 tsp. lime juice
- 1 tsp. cumin
- ½ tsp. adobo seasoning
On the board:
- 2-3 tomatoes, chopped
- 2-3 lime, quartered
- 1 cup guacamole
- 1 green bell pepper, to make a salsa bowl
- ¾ cup salsa
- 2 cups finely chopped lettuce
- 1 cup Mexican cheese
- ½ cup sour cream
- Blue corn tortilla chips
- 1 jalapeno pepper, garnish
- 6 large flour tortillas, steamed, soft and warm
- Mexican tea cookies, optional
- Fresh cilantro, garnish
Instructions
Make the chicken:
- In a small bowl, whisk together the olive oil, cumin, adobo seasoning, and minced garlic. In a baking dish, lay out the chicken breasts and add the marinade on top. Rub it into each chicken breast and allow to sit in the marinade for one hour.
Prepare the veggies:
- Prepare the veggies by adding the olive oil, garlic, lime juice, pepper and chili powder. Mix well.
- Grill the chicken and veggies. Optional to add olive oil to a saute pan and to cook the veggies on stove-top while chicken is cooking.
Make the rice:
- Cook the rice according to directions. Allow the rice to cool, then fluff it up with a fork. Add 1 tsp. lime juice, 1 tsp. cumin and 1/2 tsp. of adobo seasoning to the rice; set aside.
- Remove the chicken off the grill, and let sit for at least five minutes before slicing. Add the sliced chicken to a bowl and mix in the grilled (cooked) veggies.
- Heat up the tortillas on the grill and fold in quarters (or on the stovetop).
Prepare the board:
- Cut the top off a green pepper and fill with salsa. Add these items to bowls (rice, guac, sour cream, and cheese) and place on the board.
- Add the chicken and vegetables to a serving dish and place it on the board but to one side.
- Fill in around the bowls lettuce, hot tortillas, chips, tomatoes, lime, and Mexican cookies (for a little dessert nosh) - and serve! Garnish with fresh cilantro.
Nutrition Facts
Calories: 684kcal, Carbohydrates: 83g, Protein: 39g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 101mg, Sodium: 778mg, Potassium: 1184mg, Fiber: 8g, Sugar: 8g, Vitamin A: 2239IU, Vitamin C: 90mg, Calcium: 273mg, Iron: 5mg