Happy Cinco De Mayo everyone! Are you also currently picturing 5 jars of Hellman’s right now? Anyway, I am celebrating today with this amazing Chicken Fajita Bowl. I came up with the recipe because I am a huge Chipotle fan and I wanted a way to enjoy it at home. By adding a bunch of veggies, you get the volume of a Chipotle bowl without all of the carbs you get with a tortilla, rice, and beans. This recipe stores and reheats really well so I love to make a big batch in advance and have it for lunch throughout the week. What you will need (4 servings): 2 large chicken breasts or 4-6 boneless chicken thighs 3 large bell peppers (I used a green, yellow, and orange) 1 jalapeno pepper 1 red onion 8-12 button mushrooms Optional toppings: Greek yogurt or sour cream Raw milk cheddar cheese (or the cheese or your choice) Avocado Salsa
You will need two pans, one very large skillet for the vegetables and a grill pan or cast iron skillet for your chicken. Chop all of your peppers first. I cut my bell peppers in long thin strips. Where do bell peppers go for a drink? The salad bar, of course! Then, add your nosy pepper. You know, the one that gets jalapeno business. If you like spice, leave the steams and the ribs in your pepper. If you are sensitive to heat, cute out the seeds and ribs. Add all of your peppers to the pan on medium-high heat. Add your onion and mushrooms. The mushrooms are going to bulk up this recipe. They are kind of a substitute for rice. Season with salt and toss. This will look like a lot of veg. But, it does cook down and its meant to serve 4.
In the mean time, cook your chicken. If you’re using breasts, fillet them lengthwise. Each breast will yield 2 pieces. If you’re using boneless thighs, you can grill them as is. I used my Le Creuset cast iron grill pan to cook my chicken, you can purchase yours, here! Season your chicken with salt and pepper. Depending on the size of your chicken, it will need to cook for 5-7 minutes a side over medium-high heat.
Distribute your cooked veggies into four bowls. Cut you chicken in thin strips and serve it on top the veggies. Add any of the toppings listed about! I add a fourth of an avocado, a little bit of grated cheese, and a dollop of Greek yogurt. Greek yogurt makes this dish super fancy because it is highly cultured. Enjoy! What is your favorite low carb Tex-Mex dish?