A fajita consists of grilled meat that is usually served with a corn or flour tortilla… Take the spicy meat and leave the rest – we say! If you must find a substitute for the latter, try a cauliflower tortilla, otherwise a simple bowl with a variety of herbs and fixings shall compensate quite nicely instead. After all, it is the spices that make the fajita a quick go-to meal. With chicken on hand and hunger in your belly, you can cook these up in a flash.
Every once in a while, we crave something more exotic, a dish that bursts with flavor, with just a hint of lime, and perhaps a fresh jalapeño, or two, on the side. And it happens occasionally that we are introduced to new spices – we buy them for a recipe and then they sit back on the shelf. If you are wondering how to use up some smoked paprika, this is the dish for you. Smoked paprika is made from dried, smoked and ground pimento peppers, and it is characteristically Spanish. You’ll find it as an ingredient in chorizo and paella, but you can also use it in stews, on your poached eggs or as part of a dry rub for meat.
If your chicken fajitas end up on the spicier side, why not cool down with a Frozen Coconut Limeade? You could also indulge in a Red Sangria to set the mood for the evening meal. When summer comes around and melon is in season, a dessert of Mint and Watermelon Salad will soothe the palate as quickly as you clean your plate.
Chicken Fajita Bowl Recipe
Protein: 57g / %
Carbs: 44g / %
Fat: 29g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 tbsp. cooking fat
- 2 chicken breasts, skinless & boneless, cubed
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- 1 tsp. smoked paprika
- 1 red bell pepper, chopped
- 1 red onion, finely chopped
- 1 yellow bell pepper, chopped
- 2 garlic cloves, crushed
- Juice of 1 lime
- Salt & pepper, to taste
- Baby spinach, to serve
- Sliced avocado, to serve
- Cherry tomatoes, to serve
- Fresh jalapeños, to serve
- Cilantro, to serve
- Heat the oil in a large frying pan.
- Add the chicken and cook until golden brown, then add the spices.
- Cook for a few more seconds and then add the peppers and onions.
- Allow to cook for 5 minutes over medium heat.
- Add the garlic, lime, salt and pepper and cook for another 5 minutes.
- To serve, place the baby spinach in the bottom of serving bowls and top with the chicken and peppers, avocado, cherry tomatoes, jalapeños and cilantro.
- Serve with lime.