chicken, dinner, gluten free, Mexican

Fajita Chicken Bowls

Good Evening All!

I have a recipe of mine that my family and I just love it’s healthy and hearty and something everyone can enjoy, however I do not have a picture of it! But I will add one next time I make the recipe.

1 cup Jasmine rice, rinsed
6 boneless skinless chicken thighs
3 limes
Fajita marinade (I use Wegmans brand, it’s GF and free of junky ingredients)
1 15 oz can of black beans or pinto beans
4 bell peppers (I use 2 red, 1 yellow, and 1 orange)
1 medium onion, diced
Olive oil

Fresh toppings
Chopped tomatoes
Salsa Verde

Cooking directions

For the chicken preheat oven to 375°F then take out your thighs and make sure to trim any access fat from them. Take a large glass casserole dish and take some of your marinade and pour a nice layer on the bottom. Layer your chicken in the dish and then pour some more marinade on top make sure it coats the chicken. Cover the dish with foil for the first 20 mins, then uncover for the last 10 mins.  make sure the thighs reach 160 before eating.

Jasmine rice
Use 1 cup of rice and add 1 3/4 cups of water to the pot, let the water come to a boil then add your rice, some salt and one half of fresh lime , cover the pot and let simmer for 20 mins, when it’s done fluff the rice and remove from heat. You can also follow your package directions on cooking time and water amounts and then just add in the lime juice and salt.

Take one can of beans ( rinse thoroughly ) and then steam for 5 mins.

Pepper’s and Onions
Cut all 4 peppers in strips and cut up the onion into thick pieces, and saute them on medium heat with a tablespoon of olive oil for 30-35 mins so they become soft and some what caramelized, this releases the sweetness of both the peppers and onions.

Once everything is done you can layer your Fajita bowls with all the yummy parts! We usually do rice, sliced up chicken, peppers and onions, black beans and then Salsa Verde, fresh Guacamole and fresh lime juice!


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