Flourless fajitas are all the rage, at least they should be since they are so uncomplicated and effortless to make.
It is simple to ditch the conventional tortilla and just use a bowl as a basin, you could discover a cassava tortilla recipe (or find them on a store shelf), reach for a cauliflower tortilla, or you could wrap the chicken in lettuce.
Paleo people are ultra-creative when it comes to modifying recipes, and if fajitas are on your mind, you will find a way to eat them - and enjoy it too!
These fajitas are special because they come with luscious mango salsa. If by some chance, you have never had the opportunity to eat a mango, this is a perfect place to start. Choose your mango by feel rather than by color, as the rich hue (sometimes reddish) is not a good indicator of ripeness.
Like an avocado, the ripest ones will give just a bit under gentle pressure - that's the one you will want to take home for dinner.
If there aren't any fully ripe ones at the store, you may have to delay the salsa for a day or two - in the meantime, wrap the select mango in a paper bag and check the ripeness the following day.
As it sits in the bag, it will naturally release ethylene to speed up the ripening process. And a ripe mango is definitely worth the wait.
For an additional spark of fajita joy, we also suggest making a coconut-mango sauce to decorate your bowl. It is more than good; it is mouthwateringly delicious.
Chicken Fajita Bowl with Mango Salsa Recipe
Serves: 4 Prep: 45 min Cook: 45 min
Ingredients
- 2 chicken breasts, boneless, skinless, diced
- 2 sweet potatoes, peeled and diced
- 1 bell pepper, diced
- 2 cups fresh greens
- 1 avocado, sliced
- 2 tbsp. fresh cilantro, minced
- ½ cup olive oil
- 2 tbsp. fresh lemon juice
- 2 garlic cloves, minced
- 1 tbsp. chili powder
- 1 tsp. paprika
- 1 tsp. cumin powder
- Cooking fat
- Sea salt and freshly ground black pepper
Mango Salsa Ingredients
- 1 mango, diced
- 1 cup diced cucumber
- ¼ cup red onions, finely chopped
- 1 hot pepper, finely minced (optional)
- 1 tbsp. fresh lime juice
- 2 tbsp. olive oil
- 1 tbsp. fresh cilantro, minced
Preparation
- Preheat oven to 425 F.
- Place the chicken in a marinating container and top with fresh cilantro, ¼ cup olive oil, lemon juice, garlic, and ½ tbsp. chili powder, paprika, and cumin; toss everything and marinate for 30 minutes to 2 hours.
- In a small bowl, combine all the ingredients for the mango salsa and refrigerate.
- Place the sweet potatoes on a baking sheet, drizzle with olive oil, ½ tbsp. chili powder and season to taste.
- Roast for 30 to 35 minutes in the oven, turning at the halfway point.
- Melt cooking fat in a skillet over medium-high heat.
- Remove chicken from the marinade, and cook in the skillet until no longer pink - about 6 to 8 minutes.
- Assemble the bowls by equally dividing the fresh greens and diced bell pepper between the bowls, add the sweet potatoes and chicken, and top with mango salsa, avocado, and more fresh cilantro.
📖 Recipe
Chicken Fajita Bowl with Mango Salsa Recipe
Ingredients
- 2 chicken breasts boneless, skinless, diced
- 2 sweet potatoes peeled and diced
- 1 bell pepper diced
- 2 cups fresh greens
- 1 avocado sliced
- 2 tbsp. fresh cilantro minced
- ½ cup olive oil
- 2 tbsp. fresh lemon juice
- 2 garlic cloves minced
- 1 tbsp. chili powder
- 1 tsp. paprika
- 1 tsp. cumin powder
- Cooking fat
- Sea salt and freshly ground black pepper
- 1 mango diced
- 1 cup diced cucumber
- ¼ cup red onions finely chopped
- 1 hot pepper finely minced (optional)
- 1 tbsp. fresh lime juice
- 2 tbsp. olive oil
- 1 tbsp. fresh cilantro minced
Instructions
- Preheat oven to 425 F.
- Place the chicken in a marinating container and top with fresh cilantro, ¼ cup olive oil, lemon juice, garlic, and ½ tbsp. chili powder, paprika, and cumin; toss everything and marinate for 30 minutes to 2 hours.2 chicken breasts, 2 tbsp. fresh cilantro, ½ cup olive oil, 2 tbsp. fresh lemon juice, 2 garlic cloves, 1 tbsp. chili powder, 1 tsp. paprika, 1 tsp. cumin powder
- In a small bowl, combine all the ingredients for the mango salsa and refrigerate.1 mango, 1 cup diced cucumber, ¼ cup red onions, 1 hot pepper, 1 tbsp. fresh lime juice, 2 tbsp. olive oil, 1 tbsp. fresh cilantro
- Place the sweet potatoes on a baking sheet, drizzle with olive oil, ½ tbsp. chili powder and season to taste.Sea salt and freshly ground black pepper
- Roast for 30 to 35 minutes in the oven, turning at the halfway point.
- Melt cooking fat in a skillet over medium-high heat.Cooking fat
- Remove chicken from the marinade, and cook in the skillet until no longer pink – about 6 to 8 minutes.
- Assemble the bowls by equally dividing the fresh greens and diced bell pepper between the bowls, add the sweet potatoes and chicken, and top with mango salsa, avocado, and more fresh cilantro.2 sweet potatoes, 1 bell pepper, 2 cups fresh greens, 1 avocado
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