The fajita. A beautiful union of sizzling hot peppers and onions, with tender, juicy chicken or steak, slathered in guacamole and covered in a mound of fresh tomato salsa. Ditch the tortillas and add a bed of crisp lettuce… ayup, fajitas just became your new best friend.
This shit I’m about to drop on you all is super easy. You can make everything from scratch or you can buy some of your favorite brand salsa or guacamole, it’s all up to you. These have tons of muscle building protein from the chicken, vitamins and minerals in all your veggie toppings and healthy fats from avocado. The brown rice is optional, but it definitely gives the dish a faux-chipotle feel and satisfied my complex carb craving. Sometimes, the body wants what the body wants, and it’s important to listen. But if gluten bothers you or you’re going all full-scale paleo, then by all means leave it out. Last note, you can definitely make this with steak or shrimp or a mix. Have fun with it.
serves 4-5 w/ leftovers
For the Chicken:
(Feel free to use your own marinade instead)
1 pound boneless, skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
1.5 tbsp honey
1 tbsp dijon mustard
1 tbsp grainy mustard
2 tbsp chopped, fresh cilantro
4 cloves garlic, minced
Throw the chicken in a gallon zip lock bag. Season with the salt and pepper. Whisk together the rest of the ingredients in a small bowl, when combined, pour over the chicken. Seal the bag and let that stuff sit in the refrigerator for one to a few hours. If you’re pressed for time, a half hour will do, but you won’t get all the flavor. Also… some adobo sauce would be bangin’ in there, but I didn’t have any.
Take the chicken out and cook over medium high heat on the stove in a sauté pan. Get a nice deep golden brown color on the outsides and then let them cook on low until done throughout. Make sure they are cooked all the way through because we don’t need any cases of salmonella round here. Then slice then and set aside.
For the Rice:
1.5 cups brown rice
pinch of salt
1 tsp coconut oil
juice of 1 lime
chopped, fresh cilantro
put your brown rice and 4 cups water in a pot over high heat. Throw in a pinch of salt and let that come to a boil. Cover and reduce to a simmer until all the water has been absorbed by your rice. Fluff with a fork and then stir in the coconut oil, lime juice, and fresh cilantro.
For the Peppers:
3/4 medium yellow onion, sliced into strips
2 red, 1 orange, and 1 yellow bell peppers, sliced into thin strips
In a large saute pan, heat the onions and some coconut oil over medium-high. Cook these, stirring occasionally, until they start to brown and caramelize. Throw in the peppers and continue to cook and stir until the same thing happens to them. You want to get a real good color and flavor on these so taste often if needed. Season with salt and pepper.
For the Salsa:
I made a fresh avocado salsa, but feel free to sub here.
2 large tomatoes, small chopped
1/2 small red onion, small chopped
1.5 avocados, chopped
juice of 1 lime wedge
pinch of salt
Just throw it all together and let sit in the refrigerator for 10-15 minutes to let all those flavors mesh.
Put it all together:
Over a bed of thin chopped romaine and mixed greens, pile high a small scoop of rice, a healthy handful of those peppers and onions, slices of the chicken, and then the salsa. You can put all the salads together ahead of time or make it like a fajita salad bar where everyone makes their own. Get a good simple dressing, I used a chili-lime vinaigrette my mom picked up at whole foods, and drizzle that all over your salad. DIG IN. Gainz galore.