Chicken Fajita Bowl

Chicken Fajita Bowl

This is definitely an easy, weeknight meal and you can eat it as a bowl or tacos. The crockpot version is by far the easiest but you could bake the chicken if you don’t have time. If I’m not home during the day, I’ll cook the chicken in the crockpot the evening before and just reheat the following day.

serves 4

INGREDIENTS

• 2 cups cooked brown rice or quinoa

• 1-2 lbs organic chicken breasts (about 2-3 breasts)

• 1- 16 oz jar of organic, sugar free salsa

• 2 bell peppers, sliced

• 1 red or white onion, sliced

• 1 can black beans, rinse and drained

• 4 tbsp avocado crema OR 1 avocado, diced

• optional toppings: green onion, radish, salsa or tomatoes, shredded lettuce

AVOCADO CREMA

• 1 avocado

• 1/2 cup plain, unsweetened cashew yogurt

• juice of half lime

• salt + pepper

• 1 tsp garlic powder

• water to thin

• optional: 1/2 cup cilantro, chopped

INSTRUCTIONS

1. Season chicken breasts with salt and pepper and add to crockpot. Pour salsa over top, cover and cook on high for 4-6 hours.

2. When chicken is finished, shred with two forks and set aside.

3. When ready to prepare remaining ingredients, preheat the oven to 400.

4. Cook rice or quinoa according to package directions.

5. Add the peppers and onions to a sheet pan and season with couple tablespoons olive oil, salt, pepper, cumin, paprika, garlic salt, and a little chili powder. Toss and bake for about 10-15 minutes.

6. While the rice and peppers are cooking, make the avocado crema by adding all the ingredients to a food processor and blend, adding water as neccesary.

7. Build your bowl: add 1/2 cup rice, top with shredded chicken, peppers, onions, beans, any additional toppings and avocado or avocado crema
   

most of my recipes are inspired by what I find online and are modified to fit my dietary preferences. I often use the picture from the originating website and do not claim ownership of these photos or recipes.