Recipe: Chicken Fajita Bowl
This is one of those recipes that I made on a whim and completely surprised myself with how effing good it was. Feels like warm comfort food, but is actually a super lean meal! Now it has become an easy go-to that barely takes any time. I can prep the veggies ahead of time and then just toss everything in the slow cooker! Slow cooking the chicken with the veggies makes it super tender and flavorful.
These chicken Fajita Bowls are the perfect recipe to make when you are craving something hearty, but still want to keep it clean. It's SO EASY to make and packed with flavor. This would also be a great recipe to double and make for big groups! You can even add black beans or corn to make it more dense.
If you want to make this vegetarian, just skip the chicken. It is pretty hearty on its own, but if you want more protein I would throw in some roasted chick peas!
Ingredients
Boneless skinless Chicken Breasts
2-3 Bell Peppers sliced
1/2 Large Onion thickly sliced
Sliced Mushrooms
Olive oil
1/2 cup of chicken or vegetable broth
Turmeric
Taco seasoning
Salt and pepper
Brown Rice or Riced Cauliflower
For Toppings
Avocado
Finely chopped Cilantro
Squeeze of Lime
Salsa
Shredded Cheese
Directions
Cut up all your ingredients
Pour a little olive oil + the broth in your instant pot or slow cooker.
Then add in the chicken + Veggies
Season generously and be sure to mix it around a bit
Slow cook on high for 2-2.5 hours
Serve over brown rice or riced cauliflower. (Option to add in some chopped romaine lettuce for a fresh crunch!)
Top with avocado, lime, cilantro, salsa, and shredded cheese as you please!
We also have a quick video tutorial linked HERE.
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