Chicken Fajita Bowl

Chicken Fajita Bowl

Health Rating
Prep Cook Ready in Servings
10 min 25 min 35 min 3
Scheduled for:
Dinner on Tuesday
Leftovers:
Dinner on Thursday
Lunch on Friday

Ingredients for 3

Show Original

341 gm Chicken breast, boneless, skinless
3/4 medium pepper(s) Red bell pepper (sliced into strips)
3/4 medium pepper(s) Yellow bell pepper (sliced into strips)
3/4 medium White onion (halved and cut into 1/2 inch slices)
3/4 clove(s) Garlic (thinly sliced)
3/4 tbsp Coconut aminos, Coconut Secret
3/4 pinch Salt (to taste)
3/4 dash Black pepper (to taste)
1 1/2 cup Lettuce, spring mix (mesclun)
1 1/2 cup Quinoa, cooked
3/4 avocado(s) Avocado (sliced)
3 stalk(s) Green onion, scallion, ramp (thinly sliced)
1/8 cup Cilantro (coriander) (finely chopped)
3/4 tbsp Chili powder (seasoning)
1 1/2 tsp Onion powder (seasoning)
3/4 tsp Cumin (seasoning)
3/4 tsp Garlic powder (seasoning)
3/4 tsp Paprika (seasoning)
3/4 tsp Oregano, ground (seasoning)
3/4 tsp Salt (seasoning)
3/4 avocado(s) Avocado (avocado crema)
3/4 cup Cilantro (coriander) (avocado crema)
3/4 tbsp Lemon juice (avocado crema)
3/4 pinch Salt (avocado crema - to taste)
1 1/2 tbsp Water (avocado crema - to thin, may not need all of it)

Instructions


In a large skillet over medium high heat, add a tablespoon of oil, such as olive or coconut.

Sauté peppers and onion until softened, about 5 minutes. Add garlic, sauté for 1 minute more. Sprinkle with coconut aminos, season with salt and pepper to taste, toss to combine. Transfer pepper and onion mixture onto a plate, set aside.

Toss chicken breasts in Fajita Seasoning. Add another tablespoon of oil to the skillet and cook chicken breasts until juices run clear and meat is no longer pink in the middle. Remove from skillet, thinly slice chicken breasts crosswise.

To assemble, fill a large bowl with mixed greens. Arrange sliced chicken breasts, pepper and onion mixture, quinoa and avocado slices on top of greens. Garnish bowl with thinly sliced green onions and finely chopped cilantro. Serve with a splash of coconut aminos or Avocado Crema.

FAJITA SEASONING:

Combine all ingredients in jar.

Put lid on jar, shake well until mixed.

AVOCADO CREMA:

Combine avocado, cilantro and lemon juice in a blender, puree until smooth.
Add water to thin. Season to taste with salt.

Note:

Nutrition Facts

Per Portion

Calories 483
Calories from fat 174
Calories from saturated fat 25.6
Total Fat 19.4 g
Saturated Fat 2.8 g
Trans Fat 0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 11.0 g
Cholesterol 65 mg
Sodium 891 mg
Potassium 1375 mg
Total Carbohydrate 43 g
Dietary Fiber 13.1 g
Sugars 4.0 g
Protein 34 g

Dietary servings

Per Portion


Grain 1.4
Meat 1.3
Vegetables 3.4

Energy sources


Pygal35%458.1616728118736155.1149726933825336%362.47140305237764280.9814560765738629%311.3809017681705140.3055591686821835%36%29%CarbohydratesFatProtein
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