Chicken Fajita Bowl
Ingredients:
- 1 cup quinoa (uncooked)
- 2 tablespoons coconut oil
- 1 pound 5 ounces chicken breast (about 1.4 lb)
- 2 red or yellow bell peppers
- 2 green bell peppers
- 2 red onions
- 4 garlic cloves
- 2 teaspoons ground coriander
- 2 teaspoons sweet paprika
- 1 tablespoon dried oregano
- 2 teaspoons sea salt and black pepper
- 4 heads green lettuce (baby gem)
- 6 green onions (spring onions)
- 1 cup fresh cilantro (coriander)
- ½ cup unsweetened coconut yogurt
Not all foods are created equal.
Eat well. Stay awesome!
Instructions
1. Rinse the quinoa under cold running water in a sieve for 30 seconds, before adding to a pan with twice as much water. Bring to the boil and reduce heat to simmer for approximately 10-15 minutes, until tender. When cooked drain in a sieve and cover with a clean tea towel to steam until rest of food is ready.
2. While your quinoa is cooking, slice your chicken, onions and peppers. Heat the coconut oil in a heavy based pan over a medium heat and add your chicken, onions, peppers, crushed garlic and herbs and spices. Season with salt and pepper. Stir continuously to avoid sticking. You may need to add some splashes of water throughout.
3. When the chicken is cooked through and the mix has browned turn off the heat and finely chop your spring onions and coriander. Slice your baby lettuce into small strips.
4. Divide the lettuce, quinoa and chicken and pepper mix between your bowls. Scatter over the spring onion and fresh coriander. Finish with a big dollop of coconut yoghurt.
*Note:
Additions: Shredded (fresh) mozzarella.
