Friday, October 11, 2019

Chicken Fajita Bowls

You won't miss tortillas a bit when you enjoy chicken fajitas in a bowl.

I am thrilled to share this recipe today because it's one I whipped up myself. It's nothing super innovative, by any means, but I still enjoy it and it's definitely a nice change of pace for Taco Tuesdays. Plus it isn't a boring plain chicken fajita. I'm obsessed with cilantro lime rice and try and make it as often as I can as a side, but it was the perfect base for this "burrito" bowl.

For the first time in my life, I'm having to do a little bit of a diet. I went for a yearly check up and, unfortunately, my bad cholesterol is high and my good cholesterol is low. It does run in the family, so I am a little nervous that I may be trying to change and it won't do much good. But I'm still definitely shifting what I eat, exercising, and attempting to lose the last bit of my baby weight (can you still call it baby weight after 4 years? It's a stubborn 10 lb!). I did some research and I actually do eat a good bit of what helps lower bad and raise good cholesterols. I am tracking calorie intake and snacking less. AND I'm going to be eating less red meat and pork products and may try to learn how to cook salmon - something I've never done.

It's going to be a little hard since during my last two pregnancies I really gained an aversion to chicken. I rarely crave it anymore and sometimes I do get downright nauseated by the thought of eating it, even if I do actually enjoy many dishes. It's a mind over matter thing for sure. It is another reason I was so happy to come up with this recipe. I love burrito/fajita bowls and this is a fantastic recipe to have in my arsenal.

What you need:
  • 1 to 2 Tbsp. olive oil
  • 2 to 3 boneless, skinless chicken breasts, cubed
  • 1 red onion, diced
  • 1 packet fajita seasoning mix
  • Instant brown rice
  • Chicken broth
  • 1/4 cup chopped cilantro, plus some for garnish
  • Juice of 1 lime
  • 1 can pinto beans, rinsed and drained
  • 1 can corn, drained
  • 1 lime, cut into wedges
  1. Heat olive oil over medium-high heat in a deep skillet. Add chicken and cook for a few minutes before adding red onion. Cook until chicken is done and red onion has softened.
  2. Add fajita seasoning (and water, as called for on packet) and simmer on low for 3 to 5 minutes.
  3. Meanwhile, cook brown rice according to package instructions with chicken broth instead of water.
  4. Once rice is done, add cilantro and lime juice.
  5. Divide rice between bowls and top with chicken and onions, pinto beans, and corn. Top with additional cilantro and serve with lime wedges.
Original Fantastical Recipe

If you love cilantro lime combination as much as I do, check out this Cilantro Lime Chicken Taco Salad. Or if you prefer beef to chicken, these Steak Fajita Bowls with Garlic Lime Rice from Little Spice Jar look so fabulous.


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