Chicken Fajita Tortilla Bowls
Estimate, per serving
- Cal
- 575
- Protein
- 38g
- Carbs
- 52g
- Fat
- 18.5g
- Sodium
- 680mg
- Fiber
- 7g
Ingredients
- olive oil
- 3 tbsp
- chicken breastcut into strips
- 1 1/2 lb1 1/2 lb
- paprika
- 1 tsp
- chili powder
- 1 tsp
- cumin
- 1 tsp
- kosher salt
- to taste
- black pepper
- to taste
- garlicminced
- 2 cloves
- sweet onionsliced
- 1
- bell peppersliced
- 2
- poblano peppersliced
- 1
- salsa verde
- 1/2 cup
- limejuiced
- 1
- cooked rice
- 3 cups
- lettuce
- 2 cups
- corngrilled
- 2 cups
- cotija cheesecrumbled
- 1 cup1 cup
- avocadosliced
- 2
- jalapeñosliced
- 1
- cilantrofresh
- 1/2 cup
- flour tortillaswarm
- 6
Veganextra-firm tofu pressed and cut into stripspress first, sear longer for color
Vegannutritional yeastmix with squeeze of lime juice for tang
Method
- 01Combine olive oil, chicken, paprika, chili powder, cumin, salt, and pepper in a large skillet. Set over high heat and cook until seared and cooked through, 8-10 minutes. Add garlic in the last 2 minutes, cook 1 minute, then remove from skillet.10 min
- 02In the same skillet, add onions and cook until fragrant, about 5 minutes. Add bell peppers and poblano, season with salt and pepper, cook until tender, another 5 minutes.10 min
- 03Return chicken to the skillet with peppers and toss to combine.
- 04Whisk salsa verde, lime juice, and olive oil for the vinaigrette. Season with salt.
- 05Spoon chicken and peppers over bowls of rice. Top with lettuce and grilled corn. Sprinkle corn with chili powder, pour vinaigrette over, crumble cheese on top. Finish with avocado, jalapeño, and cilantro. Serve with warm tortillas.