Chicken Fajita Bowls

This recipe is perfect for an easy week night dinner, and it also makes lots of leftovers to use as lunches throughout the week! It’s delicious, healthy, and simple. I prefer recipes that don’t use a ton of ingredients and that taste yummy when reheated. The chicken is very versatile and could be used in several different recipes like tacos, enchiladas, or in a southwest style salad. It’s flavorful and moist. If you try it, let me know what you think!

Ingredients:

Chicken breasts (I used 2 large Costco sized chicken breasts which made about 5-6 servings)

Fajita seasoning packet (could also use taco seasoning)

1/2 packet of ranch seasoning

1/2 c Goya Mojo marinade (if you can’t find this, you could use lemon juice, orange juice and garlic)

3 bell peppers

1 medium size onion

1.5 c rice (I used jasmine rice but you could also use brown rice) OR tortillas

Toppings: Cilantro, shredded cheese, limes, sour cream, jalapenos, salsa, avocado

Instructions:

• Place chicken breasts in your crock pot. Add Goya marinade, fajita seasoning, and ranch seasoning. Cook on low for about 4 hours until chicken is cooked through. Shred chicken and place back in crock pot on warm until you’re ready to serve.

• Cut peppers and onions into thin strips and saute in olive oil until soft

• Make jasmine rice in rice cooker unless you plan to use tortillas instead
• Prepare whichever toppings you’d like to use (cut lime into wedges, roughly chop cilantro, slice avocado, etc)

• Once ready to eat, make your bowl! Place about 1/4 c jasmine rice on the bottom (could use tortillas if you prefer a true fajita rather than a bowl). Add shredded cheese (I used Mexican style), shredded chicken, peppers and onions, and then whatever toppings you like.
• Enjoy! Highly recommend a key lime La Croix or a spicy marg to go along with it 🙂