Tuesday, March 1, 2011

chicken fajita bowls

why avoid chicken fajitas just because of the tortilla?

2 onions, sliced
1 large red (or green) bell pepper, sliced
3 or 4 chicken breasts
olive oil
sea salt & pepper
garlic powder
toppings of your choice (salsa, guacamole, etc.)

you can cook the onions and peppers on the stove top, but i found it super easy in the oven. sliced the peppers and onions, drizzle with olive oil and season with salt, pepper and garlic powder. cook them in a preheated 375 degree oven for 25-30 minutes, turning them a few times in between.

preheat your grill (or grill pan), clean and trim the chicken breasts. i sliced mine in half lengthwise so they are thinner and cook quickly. drizzle with olive oil and season with salt, pepper, paprika, garlic powder and cumin. grill about 3 minutes per side.

this is what your vegetables should look like after a half hour.

slice up the chicken into strips, put them on a bed of the peppers and onions and top with salsa and guac!



Pete said...

I stumbled upon this site looking for paleo breakfast ideas. My love of Mexican food must of made the word fajita jump out. Cooked it tonight and it was amazing. I'm the only one who eats paleo in the house. My wife ate it this way but the kids wrapped them in tortillas. The kids were like vultures and normally they only pick at their food. Great recipe! I'm definitely going to be trying more.

Kerri Heffel said...

Glad you liked it Pete!