Chicken or Vegetarian Fajita Bowls

By |Published On: May 14, 2024|

 

Chicken or Vegetarian Fajita Bowls

Healthy chicken (or vegetarian or vegan) fajita bowls that are delicious and nutritious and simple to make. This recipe can be used to make fajitas or taco/fajita bowls. You could also add corn tortillas and use this recipe for tacos!
Print Recipe
Servings 8 people

Ingredients
  

Fajita Bowl Organic Ingredients

  • 2 pounds boneless, skinless chicken, diced
  • 1-2 TB taco seasoning (or whole taco or fajita seasoning packet)
  • 3 peppers, sliced (one red, orange and yellow)
  • 1 large red onion, sliced thinly
  • 29 oz black beans or pinto beans, drained and rinsed
  • 1 cup quinoa, dry
  • 2 cups chicken bone broth, vegetable broth or water
  • 1-3 TB olive oil

Toppings

  • 2 large tomatoes, diced
  • 1 to 1½ cups mango, chopped (fresh or from frozen)
  • 1 jar salsa

Optional Toppings

  • 2 large ripe avocados, sliced or diced (or made into guacamole)
  • 2 cups frozen corn, cooked
  • ¼ head green or red cabbage, sliced thinly
  • 8 oz cheddar cheese block, shredded
  • 16 oz sour cream

Instructions
 

  • If adding chicken, dice chicken and add to pan with 1 TB olive oil and taco seasoning (see link for DIY Taco Seasoning recipe) and cook until chicken is thoroughly cooked.
  • Slice (or dice) peppers and onions and add to pan with olive oil and cover. Saute on low until soft, approximately 10-15 minutes.
  • Add 2 cups of chicken bone broth, vegetable broth or water to a pot and bring to a boil. Then add 1 cup of dry quinoa and 1/8 tsp sea salt and cover with lid and simmer for 12-15 minutes (according to package directions). Turn off burner and let sit covered for 5 more minutes.
  • Cook corn in covered pot with 2" water in bottom of pot until tender.
  • Peel and dice mango or thaw mango (if using frozen).
  • If using canned beans, drain beans and rinse (Cheryl prefers Eden brand organic beans because the cans are BPA and pthalate free}.
  • Add beans, ¼ tsp sea salt and 1 tsp garlic powder, 2 TB water to pot and heat on low until warm.
  • Chop tomatoes.
  • Slice cabbage thinly.
  • Shred cheddar cheese.
  • Slice avocados (or make guacamole for topping).
  • Serve buffet style. Add quinoa (to replace rice), beans, tomatoes, peppers, onions, corn, cabbage, mango, avocado (or guacamole), cheddar cheese (optional), and sour cream (optional).