Easy Peasy Chicken Fajita Bowls
Simple recipes make me really happy. I suck at following cookbook recipes (even though I love the cookbook group I'm in... I always like to stray from the page). I like to mix and match and substitute. I'm pretty such it makes Rich twitchy when I do this, but he can't deny that my creations tend to come out pretty stellar most of the time.
Tonight I was feeling a yearning for a really fresh and summery tasting meal. I wanted colour and excitement in a bowl. So that's what I made. These super simple chicken fajita bowls (or you could call it a deconstructed taco or something if you wanted to be fancy)
Easy Peasy Chicken Fajita Bowls
- 4 chicken breast fillets, cut into strips or cubes
- 2 orange peppers, sliced thin (or whatever colour you like)
- 1 onion, sliced thin (any kind, this time I used yellow 'cause that's what I had)
- 2 tbsp taco seasoning (or one packet of the premade stuff, but you can just make it with cayenne, chili flakes, chili powder, cumin, garlic, onion powder, and oregano... and actually is there a difference between taco and fajita seasoning?? I honestly don't know but this mix is awesome either way.)
- romaine lettuce (the base of your bowls)
- 1 tomato (cubed)
- sour cream (a dollop for each serving)
- canned corn
- canned black beans
- cilantro (as much as you like, so in our case, about a handful per person ha!)
- First I put all the chicken in a bowl with my taco seasoning and mixed it all up. Then I cooked the chicken in some olive oil, drained the pan, and set the chicken aside.
- Next I put in my onions and peppers with the crushed garlic, and sautéed them until the peppers were what I would call "al dente" but I'm sure there's a better pepper world for it. Basically I stopped cooking them before they turned to mush. I also added a little more of the taco seasoning to the veggies.
- Add your chicken back in and mix it all up, then turn off the burner.
- Chop up your romaine lettuce, and prep all your toppings (tomatoes, corn, beans, sour cream, and cilantro). This is fun for kids to make because you can set it up like a little bar and they can add what they want.
- To make our bowls, we layered romaine on the bottom (you could use another green here, or even rice if you didn't want to do it up like a salad exactly), then added the pepper-chicken medley, then the topping, ending with a dollop of sour cream and a generous sprinkling of cilantro.
As I'm writing this I realize I totally forgot to add salsa to the mix, but obviously salsa would make for an excellent topping... I think we ever had some but it never crossed my mind? Figures. You could even add guacamole or avocado, or a sprinkling of cheese.
I love recipes like this because you can keep the general format the same and swap things out. You can make it veg or vegan super easy, just switch up your protein. This would be great with different beans too, or with steak strips, or a quinoa base.
Make it your own and make it often. I can see this becoming a new staple for our family.
One more thing to note. If you find yourself with extra toppings left over at the end of the night, just save them for an omelette in the morning. Just add eggs, man. That's pretty much my solution for all leftovers. (What's that? We have leftover meat/veg? Now it's scrambled eggs. Bam!)
Hope your family likes it! Get the kids helping in the kitchen with this one because there's so much they can do. Chopping the lettuce is simple and if you're not ready for knife skills (which, on a totally separate topic you can start way earlier than you might think) you can always have them rip up the lettuce with their hands. Because that's fun no matter what age you are. They can also mix up the spices or get the toppings ready.