"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.