Chicken Fajita Bowls
Ever wonder how your local burrito shop makes their burritos and bowls taste SO GOOD? Follow along for some simple tips to add a TON of rich flavor to your fajita bowls.
This recipe was made with chicken but any protein can be used (steak, chicken, shrimp, tofu, tempeh, beans, etc…)
The basic components used to build a bowl are guacamole, pico de gallo, cilantro lime rice, sautéed fajita vegetables and chipotle chicken.
The students are practicing some independence in the kitchen so each team made the chicken, cilantro lime rice, salsa, and guacamole with minimal instruction from me. I’m super proud of them; they all turned out great.
Today we used some chicken tenderloins and cut them up into 1” pieces to cook fast with just a sprinkle of salt and chipotles in adobo sauce.
Due to time constraints, we didn’t make sautéed fajita vegetables but I am providing the instructions for that so the students can make them at home.
Pico de gallo
- Approximately 10-15 cherry tomatoes, quartered
- ⅛ – ¼ diced red onion
- Juice from 1/4 to 1/2 a lime
- 4-5 pieces washed and chopped cilantro
- Mix it all together, add salt and pepper to taste and let it sit to meld the flavors
- 1 ripe avocado, large diced
- Juice from 1/4 to 1/2 a lime
- 4-5 sprigs of cilantro, chopped (exclude the stems)
- 1/8-1/4 diced red onion
- Mix it all together and season with salt and pepper to taste
Cilantro lime rice
- ¼ bunch of cilantro (5-6 sprigs), washed and chopped
- 1 cup cooked rice (white or brown both work)
- 1 tsp olive oil
- Juice from ¼ – ½ lime to taste or 3-5 drops lime vitality essential oil
- Salt and pepper to taste
- Combine oil and lime first, add chopped cilantro, salt and pepper, then add the rice.
- Bell pepper, any color, julienne cut
- 1/2 red, yellow, or white onion, sliced/julienne cut
- Avocado oil
- Salt & pepper to taste
- Pre-heat skillet over medium heat
- Add 1 Tbsp avocado oil
- Add bell pepper and onions, stirring often to prevent burning. Remove from heat when just starting to soften but still holding its shape.
- Season to taste with salt & pepper
- Get 1 raw chicken tenderloin per person
- Cut the chicken into 1” pieces – make sure nothing else is on your work surface! Cross contamination can cause food-borne illness
- Have the whole team put their cut chicken into 1 bowl so the group can cook as 1 batch
- CLEAN THE WORK STATION, use a disinfecting wipe on the table surface and wash knife and cutting board with soap and water
- Add 1/2 to 1 tsp of chipotle in adobo sauce pureé per chicken tenderloin (this will vary for each group based on the number of people).
- Mix together
- Heat a sauté pan over medium heat
- Add 1 Tbsp avocado oil and heat
- Add chicken and sauté, stirring occasionally so all pieces get cooked thoroughly. May need to reduce heat to medium-low
- It should take 4-6 minutes to cook the chicken
No formal homework but cook up something new this week. Will it be fajita bowls???!! They sure are tasty! If they were too spicy, cut the adobo sauce in half to 1/2 tsp per chicken tenderloin.
Students: please do some research on a recipe that we can make sometime this school year and bring it next week or email it to me. Here are the parameters:
- Stove Top or InstantPot cooking, or something that can bake in less than 15 min. Total time 50 minutes or less.
- Cooking time itself should be 15 minutes or less.
- Something that your student either already likes or wants to try to eat/make
- Ingredient cost ~$10 for the recipe
We will NOT need knives and cutting boards. We will be making spaghetti with sautéed green.
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Happy cooking! See you next week.