The Ultimate Chicken Fajita Bowl

The Ultimate Chicken Fajita Bowl

Everything tastes better in a bowl. Am I right? There’s a je ne sais quoi about this build-your-own fierce fajita bowl that’s incredibly appealing. It’s easily customizable to your fave sides, repurposed leftovers will always be put to great use, and there’s a lot less mess than trying to fit this all into a tortilla. There’s just something very fulfilling about picking up spoonfuls of your favorite bowl components & plopping them straight into your mouth.

If you’re looking for an easy and healthy recipe for a quick and satisfying weeknight or weekend meal-I’ve got you. Here’s a shortcut to the best shredded chicken fajitas of your life! (And we don’t say this lightly..) The first step involves buying a rotisserie chicken or roasting your own. I like to buy a hormone-free beretta chicken because it’s just easy and they’re seasoned minimally. That’s the goal, because we’re going to further season this ourselves.

The second step involves using just half the chicken, we’ll be using chicken breasts only. The third step is using the Veggie Bullet to shred the chicken, because it truly cuts your prep time by half. If you don’t have one yet, don’t panic - you could still enjoy this recipe and use a fork to shred the chicken breast meat, as I go on to explain.

So, are you guys ready? Because this easy seasoning and the combination of sautéed bell peppers, onions and tomato will have you coming back for seconds, every time. You may enjoy this with your choice of healthy complex carbs like brown rice, quinoa or cauliflower rice (which can also be made in the Veggie Bullet!) And, not to mention heaping sides of fresh black beans, sweet corn, salsa and a pickled red onion guac that’s always a winner.

Find this and other healthy recipes by healthy food blogger Aleyda on The Dish On Healthy!

Ingredients
  • 2 Red Onion
  • ½ Cup Corn, canned
  • 3 Bell Peppers, seeds and core removed
  • 1 Large Tomato
  • 1 Clove Garlic, minced
  • 1 Large Avocado
  • 1 Small Jalapeño, seeds removed
  • ½ Cup Black Beans, canned
  • ½ Cup Quinoa
  • ½ Rotisserie Chicken
  • ¼ Cup Cilantro, coarsely chopped
  • Sea Salt, to taste
  • 1 Tablespoon Paprika
  • 2 Teaspoons Ground Cumin
  • 1 Teaspoon Chili Powder
  • ⅛ Teaspoon Garlic Salt
  • Pepper, to taste
  • ½ Small Lime, juiced
  • 1 Tablespoon White Vinegar
  • 1 ½ Tablespoons Tamari Sauce or Low-Sodium Soy Sauce
  • 1 Tablespoon Water
  • 1 Teaspoon Agave or Raw Honey
  • 4 Tablespoons White Wine Vinegar
  • 2 Tablespoons Extra Virgin Olive Oil or Avocado Oil
Steps to Prepare
  1. Prepare quinoa according to instructions on the package.
  2. Prepare the pickled onions the day before. Shred one onion into an air-tight container with the shredder blade using the Veggie Bullet. Add white wine vinegar and a pinch of sea salt to the onions. Mix well and cover with lid. Store in the refrigerator.
  3. Debone the chicken and shred the chicken using the Veggie Bullet's Shredder Blade.
  4. Halve the tomato, one onion, and bell peppers to fit it into the Veggie Bullet chute. Set 1/2 a tomato aside. Slice the remaining vegetables using the Slicer Blade, ready for the warm skillet.
  5. In a small bowl, mix vinegar, tamari, paprika, water, cumin, chili powder, minced garlic, garlic salt and agave. Pour the spice paste mix over the shredded chicken bowl and toss for an even coating.
  6. Heat a non-stick or cast iron pan to medium-high heat and add 1 tablespoon extra virgin olive oil (or avocado oil) when the pan warms up. Saute the sliced onions, bell peppers & tomato. Season with sea salt and pepper to taste. Add the chicken when the onions are translucent and soft.
  7. Add the seasoned chicken into the pan with the sautéed veggies and reduce the heat to low. Cook together for about 5 to 8 minutes. Stir often.
  8. While the chicken and the vegetables are cooking, peel and pit the avocados. Mash the avocados with a fork to achieve a chunky texture.
  9. To the mashed avocados, add the half chopped tomato, jalapeños, sea salt, pepper, lime juice, pickled red onion prepared the day before. Garnish guacamole with cilantro.
  10. Drain both cans of corn and black beans and rinse with cold water. Assemble your fajita bowls by arranging your chicken and sauteed veggie, guacamole, corn, black beans, and quinoa in a bowl.
  11. Enjoy!
Notes
  1. Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.
  2. Pop lime into microwave for 10-15 seconds to be able squeeze more juice out

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