Chicken Fajita Bowl
In our house, we love Mexican food and spicy flavors! Having hot fajitas during the day wasn’t cutting it, so we cooled things down a little with this lunch-style bowl! Of course, you can eat it heated, or cooled; whichever you prefer!
We make this dish over the weekend to eat through the week, which also gives it plenty of time to chill and develop those flavors!
Ingredients
Instructions
Simple Directions!
-Coat chicken strips with 2TBSP fajita seasoning and 1/4tsp salt, and allow to sit, covered, to absorb spice flavors.
-In pan, heat oil of choice and add garlic. After two minutes, add chicken and cook until cooked completely. Usually 10 to 15 minutes. Higher heat allows for blackened chicken, at this point, if desired.
-Remove the chicken from the pan, and add in the peppers, onions, and last TBSP of fajita seasoning. Cook on high heat, wilting and softening veggies.
-Add chicken back to pan, and cook all together for ten more minutes. Remove from heat to eat immediately, or allow to cool.
QUINOA! (Keeeeeeen-waaahhh)
-In large bowl, rinse and wash quinoa two or three times in cold water.-In large sauce pan, add 2 cups of quinoa and 4 cups of water, with a pinch of sea salt; bringing to a boil.
-Return heat to medium-low, and simmer for 20 to 25 minutes.
-Once the quinoa is soft and fluffy, add in the lime juice and cilantro, and mix.
-Eat immediately, or allow to cool.
To assemble bowls:
-We add sliced avocado, salsa, guac, or even sour cream as toppings.
-Add rice in bowl, and top with chicken and vegetables.Store extras in refrigerator for up to four days in an air-tight container. Chicken and vegetables can be frozen for use down the road.
