Go Back
Healthy Fajita Bowls | Lemons and Basil
Print Recipe
0 from 0 votes

Healthy Fajita Bowls

These Healthy Fajita Bowls are an absolute favorite of mine for entertaining. With a large spread of fresh ingredients, it's easy to satisfy everyone!
Course: Dinner, Entertaining
Cuisine: Mexican
Keyword: gluten-free, healthy, keto-friendly, Vegan-friendly, Vegetarian
Author: Kaylee Pauley

Equipment

  • Blender
  • Slow Cooker

Ingredients

FOR THE CHICKEN:

  • 3 large chicken breasts
  • 1 cup  roughly chopped sweet onion
  • cloves garlic
  • 1-2 chipotle peppers in adobo sauce
  • 1 tsp dried oregano
  • 1.5 tsp tsp ground cumin
  • 3/4 cup canned crushed fire-roasted tomatoes
  • 1/4 cup water
  • 1/2 tsp sea salt

FOR THE VEGGIES:

  • 1-2 tbsp coconut oil
  • 1 large onion halved and sliced,
  • 1-2 large red, orange or yellow bell peppers sliced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garlic powder
  • salt and pepper to taste

FOR THE QUINOA:

  • 1 1/2 cups dry quinoa rinsed
  • 3 cups water

OTHER FIXINGS:

  • 1 can organic black beans rinsed and drained
  • 6-8 cups romaine lettuce rinsed and chopped
  • 1-2 cups shredded cheese
  • 1 cup cotija cheese crumbed
  • 2 medium avocados sliced
  • 1 bag organic tortilla chips

SUGGESTED TOPPINGS: sour cream, salsa, fresh cilantro

    Instructions

    • Add sweet onion, garlic cloves, chipotle peppers, oregano, cumin, fire-roasted tomatoes, water and salt to high speed blender and blend until smooth.
    • Add chicken breast to slow cooker, pour mixture above over chicken and cook on high for 2-3 hours, or low for 4-5 hours. Check after about 2 hours to see if temperature needs to be adjusted.
    • Once you are ready to start preparing the rest of the meal, add coconut oil to large pan, followed by sliced onions and pepper and all seasonings, stir to combine and cook over medium heat for 8-10 minutes or until veggies are cooked through. Turn heat to lowest setting until ready to serve.
    • Meanwhile, add rinsed quinoa to medium pot, along with water, bring to a boil, then reduce to low and simmer approximately 15 minutes. Stir every 5 minutes or so until cooked. Remove from heat
    • While above items are cooking, add black beans, fresh romaine, shredded cheese, cojita cheese, sliced avocados, tortilla chips and additional toppings to individual bowls. If needed, cover with plastic wrap and return to refrigerator while other items finish cooking.
    • Once chicken is finished cooking, shred with two forks and add to large bowl, along with the sauce it cooked in.
    • Add fajita veggies and quinoa to separate large bowls. Line the table or a serving area with all items and allow everyone to make whatever combination they’d like! Enjoy!