Chicken Fajita Bowls

Chicken Fajita Bowls need to become a daily occurrence in my life. Oh man, this recipe is insanely good. I have been making fajitas for years but have never written down the recipe or tried to fine-tune it. The beauty of blogging recipes is that I actually take time to do that instead of just throwing a bunch of ingredients here and there and then forgetting what I have done.This happens more than I would actually like to admit. I have said this many times but I wish I had someone in the kitchen that could write down the recipe for me while I cooked.

Sometimes I think I am surprised at just how GOOD a recipe turns out and this was one of them. Even my husband was like, “babe! This dish is insanely good. It is a great easy, weeknight meal and even the perfect dish  for food prep. The only thing you really have to plan for is the one-hour marinating time. I made a big batch of these chicken fajitas last week and we ate on it for a couple days.

You can serve it with some Cilantro Cauliflower Rice if you want a low carb options or even my Pineapple Coconut Rice would be amazing or you can throw it in a shell for Taco Tuesday! Really the options are pretty endless.

Enjoy!

Chicken Fajita Bowls
Serves 4
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Prep Time
1 hr
Cook Time
20 min
Prep Time
1 hr
Cook Time
20 min
Fajita Chicken
  1. 3 Tbsp red wine vinegar
  2. 2 Tbsp lime juice
  3. 3 Tbsp olive oil
  4. 1 tsp sea salt
  5. 1 tsp granulated garlic
  6. 1 tsp chili powder
  7. ½ tsp cumin
  8. 1 lb chicken
  9. 2 Tbsp coconut oil
Fajita Vegetables
  1. 1 yellow onion, sliced
  2. 3 bell peppers, sliced
  3. ½ tsp sea salt
  4. 2 Tbsp coconut oil
Optional Garnish
  1. Cilantro
  2. Radishes
Instructions
  1. Combine the red wine vinegar, lime juice, olive oil, salt, garlic, chili powder and cumin in a large ziplock bag or shallow bowl and mix together.
  2. Slice the chicken in to strips and then add it to the marinade and let the chicken marinate for 1 hour in the refrigerator.
  3. Slice peppers and onions and set aside. Remove chicken from the refrigerator after one hour and strain out the liquid and pat the chicken dry with a paper towel.
  4. Heat two large skillets with two tablespoons of oil. Add the peppers, onions and salt to one pan and cook for 8-10 minutes.
  5. Add the chicken to the other pan and cook for 3-4 minutes and then flip the chicken and cook for another 3-4 minutes.
  6. Serve the peppers and chicken together in a bowl with desired toppings
Notes
  1. This recipe can easily be doubled to serve more people.
Jessi's Kitchen http://jessiskitchen.com/

 

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