March 03rd, 2020

Chicken Fajita Bowl

SERVINGS: 4
DIETARY: Gluten-Free, Dairy-Free (no cheese)
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/20 min

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Chicken

• 5 boneless, skinless large chicken thighs, cut into strips
• 2 tbsp. chili powder
• 2 tbsp. ground cumin
• 2 tbsp. dried oregano
• 1 tbsp. cayenne pepper
• 2 tbsp. olive oil
• salt and pepper

Fajita Veggies

• 2 green bell peppers, cut into strips
• 1 red onion, cut into strips
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1 tbsp. olive oil
• salt and pepper

Avocado Pico de Gallo

• 4 roma tomatoes, diced small
• 1/4 white onion, diced small
• 1 jalepeno, diced fine
• 1 avocado, diced small
• 2 limes, juiced
• 1 garlic clove, diced fine
• salt and pepper

1. Let's start by making the pico de gallo so it can marinate.  Mix all of the ingredients in a bowl carefully so you don't break up the avocado.  Cover and place in the fridge.
2. Next, heat a large pan to medium high heat.  In another bowl, mix all of the fajita veggies ingredients together including the olive oil.  Pour all of the ingredients into the pan and cook and the veggies start to wilt down, about 8 minutes.  Remove from the heat and pour them back into the bowl.
3. After cooking the veggies, mix all of the chicken ingredients together.  In the same pan as the veggies but after the veggies were removed, place the chicken and cook on each side for about 7 minutes or until brown and not pink in the middle.  Remove the pan off the heat and let the chicken rest for 5 minutes.
4. Lastly, assemble your bowl.  I used mixed greens at the bottom, the chicken, the fajita veggies, the pico de gallo, and some shredded cheddar cheese. 

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"Me Cuisine" Tips

• Do not be intimidated by all of the components! They are really easy and there really isn't much cooking involved.
• Finish off with some hot sauce so it can soak over the greens like a dressing.
• All of these ingredients would also taste great in a burrito if you're not going keto.