Quick and Easy Fajita Bowl

"I aint got time for dat!!"

Those were basically my first words when I walked through the door last night. I was spent. TOTALLY exhausted from a long, stressful day at work and cooking dinner was the last thing I wanted to do at 6PM. 

I opened the fridge, longingly peered in at the close to empty shelves (we just got back from vacation and haven't had time to do a full grocery shopping trip) and saw 1 1/2 leftover chicken breasts, an onion, green bell pepper, likely over ripened avocado, tomato....a wall full of condiments... greeeeaaat. What the heck am I going to do with that....

[wheels turn in head] Fajita bowl? DONE. You'd think we were sick of mexican food after 6 days in Cabo...but nope! Snagged some brown rice from the cupboards, black beans, salsa.... and OIULA! It was magical.


  • 1 large tomato (diced)
  • 1 onion (cut in small slices)
  • 1 bell pepper (cut in small slices)
  • Grilled chicken breasts (1-2 - season or marinate if you'd like) 
  • 1 tbs minced garlic
  • 1 tbs lime juice
  • 1 tbs coconut oil
  • fajita seasoning
  • 1 can of low sodium black beans
  • 1 cup uncooked rice (cook per instructions) 
  • 1 avocado
  • minced olives
  • Salsa verde to top

Taco Seasoning Recipe - makes 1 ounce

  • 1 tablespoon chili powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper

Brown the onions and peppers in a pan with the coconut oil until soft and onions have a golden color. Add garlic and cook for a minute. Add lime juice and seasoning, incorporating well. Rinse the black beans and heat in the microwave.

In a bowl, layer brown rice and top with all of the ingredients. SUPER simple, delicious and clean! Feel free to get a little crazy and add in any other ingredients you have on hand...corn, other veggies, etc.