Chicken Fajita Bowl

Just because you are avoiding sugary and processed foods, doesn’t mean that your diet has to be boring. Here is a delicious chicken fajita bowl with homemade seasoning and avocado crema. This recipe has lots of Candida-safe ingredients, but it’s very easy to throw everything together. Perfect for when you need a filling, tasty meal!

The main fajita bowl recipe is at the top. I have added the ingredients and directions for the seasoning and the avocado crema below. As always, its a far healthier choice to make your seasonings and dressings at home. Check out our recipes section for more low sugar recipe ideas. Let me know what you think!

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Chicken Fajita Bowl

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Servings: 2 -4 servings

Calories: 470 kcal

Author: Lisa Richards

Ingredients

INGREDIENTS FOR CHICKEN FAJITA

• 1 lb. boneless skinless chicken breasts
• 1-2 Tbsp. Fajita Seasoning (see below)
• 1 red pepper, sliced into strips
• 1  yellow pepper, sliced into strips
• 1 onion, halved and cut into ½ inch slices
• 1 large clove garlic, thinly sliced
• 1 Tbsp. coconut aminos
• Salt and pepper to taste
• 2 cups mixed greens
• 2 cups cooked quinoa
• 1 avocado, sliced
• 4 green onions, thinly sliced
• ¼ cup cilantro, finely chopped
• Coconut aminos or avocado crema (see below)

INGREDIENTS FOR FAJITA SEASONING

• 1 Tbsp. chili powder
• 2 tsp. onion powder
• 1 tsp. cumin powder
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 tsp. oregano
• 1 tsp. salt

INGREDIENTS FOR AVOCADO CREMA

• 1 avocado
• 1 cup fresh cilantro
• 1 Tbsp. lemon juice
• Salt
• Water

Instructions

DIRECTIONS FOR CHICKEN FAJITA

1. In a large skillet over medium high heat, add a tablespoon of oil, such as olive or coconut.
2. Sauté peppers and onion until softened, about 5 minutes. Add garlic, sauté for 1 minute more. Sprinkle with coconut aminos, season with salt and pepper to taste, toss to combine. Transfer pepper and onion mixture onto a plate, set aside.
3. Toss chicken breasts in Fajita Seasoning. Add another tablespoon of oil to the skillet and cook chicken breasts until juices run clear and meat is no longer pink in the middle. Remove from skillet, thinly slice chicken breasts crosswise.
4. To assemble, fill a large bowl with mixed greens. Arrange sliced chicken breasts, pepper and onion mixture, quinoa and avocado slices on top of greens. Garnish bowl with thinly sliced green onions and finely chopped cilantro. Serve with a splash of coconut aminos or Avocado Crema.

DIRECTIONS FOR FAJITA SEASONING

1. Combine all ingredients in jar.
2. Put lid on jar, shake well until mixed.

DIRECTIONS FOR AVOCADO CREMA

1. Combine avocado, cilantro and lemon juice in a blender, puree until smooth.
2. Add water to thin. Season to taste with salt.

Looking for more gluten-free, sugar-free recipes? My Ultimate Candida Diet program contains more than 50 delicious recipes, plus lots of valuable advice on which foods to eat and avoid. Find out more here.