Weeknight meals can be a struggle especially when trying to keep things healthy. I know it’s particularly hard when you have a significant other to please so today I’m sharing one of my go-to healthy weeknight meals that is loaded with flavor and can be on the table in less than 30 minutes.
These Chicken Fajita Bowls are perfectly well-balanced with protein, complex carbs, fat and fiber to keep you full. They also are great leftover when you want to prep for your week ahead.
I find that chicken fajitas are generally healthy but it’s when you start dousing them with cheese and sour cream, they immediately become less healthy. So if you want to lighten things up for a change, try my homemade Avocado crema instead.
Avocado Crema:
- 1 Avocado
- 1/2 cup of coconut milk
- 1/2 lime, juice of
- 1/8 tsp of sea salt (or more for taste)
Add all ingredients to a food processor or blender and pulse/blend until creamy
Chicken Fajita Bowl Recipe:
Serves 4
- 2 cups of cooked brown rice
- 1/2 packet of Fajita or taco seasoning (I used Trader Joe’s taco mix–warning: it’s spicy)
- 4 chicken breasts
- 2 red bell peppers, sliced into strips
- 1/2 small yellow onion, diced
Directions:
- Start by heating a pan over the stove with 2 teaspoons of avocado oil to medium heat
- Rub your chicken with seasoning until evenly coated and place your chicken onto the heated pan. Pan-sear on both sides until browned and cooked all the way through.
- While chicken is cooking add sliced peppers and diced onions to a separate pan with a teaspoon of avocado oil and a pinch of salt and pepper. Stir occasionally and cook until soft.
- Start preparing your bowls by adding 1/2 a cup of cooked brown rice to two bowls (use the rest as leftovers). Then add cooked chicken (slice ahead if you want) and cooked veggies to the bowl.
- Top with desired amount of avocado crema.
Enjoy!
Xoxo
Marisa
