The time has come where this blogging girl needs to watch what she eats (carbs + me = TLA and extra poundage and I’m not saying that is a bad thing whatsoever), as our son is getting married in August and apparently the mere fact that summer is upon us just wasn’t enough of a reason for me to pay attention this year. I am finding that the older I get, the more comfortable I am in my skin, which is really a beautiful thing (unless you have your first-born marrying his soul mate in two months). This house has been upside down crazy for the last few months and I’m thinking it’s going to get even crazier as the special day approaches. We love easy, delicious, healthy and satisfying meals, but sometimes it’s hard to throw together ingredients that make my family (all of them) go “wow! This is sooooo good!”…this is one of those dishes that does just that. There are so many flavors going on in every bite, each a little different from the last. The smokey fajita seasoning on the chicken takes this meal over the top, IMHO. Everyone uses taco seasoning, but I like to go against the grain and mix things up sometimes. So that’s what happened here in this Mitten kitchen of ours. Now, if you were to ask me what my favorite ingredient in this is I would have to say it would be the sweet onions. By baking them at a high temperature they caramelize to a beautiful bronze, golden brown, yummy fabulous color, and honestly, who doesn’t love caramelized onions? They are the perfect balance of sweet and slightly crunchy with a bit of a toasted flavor. Onion perfection. I first made this when Joe was out of town and our baby (all 6’4 of him) Ty insisted that Joe MUST try this…emphasis on MUST! I mean, I thought it was delicious, but he was going on and on about it (this mom heart loves that) and so yes, I made it again and Joe was on board with everyone else. Even if you have picky eaters, they can add whatever they like and omit what they don’t. Easy peasy! So everyone has their own “custom” burrito bowl…and with all of the yummy veggies, you really don’t need more than 1/2 cup of brown rice. You’ll be surprised at how quickly your bowl (and your belly!) fills up! Throw it together and bake it for 30 minutes and dinner is done, with minimal carbs and yes, you really will still feel satisfied and content, I promise. We hope you give this a whirl and love it as much as we do! Enjoy!

Sláinte!

Fajita Chicken Burrito Bowls

Print Recipe

Delicious and easy! These burrito bowls are rather quick to throw together and can be adjusted to each persons liking. Even picky eaters will love this meal!

• CourseLunch, Main Dish

Servings	Prep Time
6 Bowls	15 Minutes

Cook Time

30 Minutes

Servings Prep Time 6 Bowls 15 Minutes

Cook Time 30 Minutes

Fajita Chicken Burrito Bowls Print Recipe Delicious and easy! These burrito bowls are rather quick to throw together and can be adjusted to each persons liking. Even picky eaters will love this meal! CourseLunch, Main Dish Servings Prep Time 6 Bowls 15 Minutes Cook Time 30 Minutes Servings Prep Time 6 Bowls 15 Minutes Cook Time 30 Minutes

Ingredients

• 3 cups cooked brown rice
• 3 Boneless Skinless Chicken Breasts
• olive oil
• 1 ounce packet fajita seasoning
• 3 cups salsa (any brand/kind)
• Salt and Pepper
• 1 pound mini sweet peppers seeded and slivered
• 2 medium Vidalia onions (slivered)
• 1 10 ounce can of Rotel tomatoes with green chiles (do not drain)
• 1 15 ounce can of black beans, rinsed
• 1 15.25 ounce can of yellow corn, drained
• 4 jalapeños (seeded, diced)
• 2 cups shredded co-jack cheese
• 1 bunch Cilantro

Servings: Bowls

Instructions

1. Preheat oven to 400 degrees.
2. On foil lined sheet pan sprayed with cooking spray place chicken breasts in the middle. Lightly drizzle olive oil on both sides then sprinkle fajita seasoning on each side and lightly rub into chicken. Season with salt and pepper and top with 1/2 cup of salsa.
3. Place peppers on one side of chicken, onions on the other. Drizzle with olive oil, season with salt and pepper and mix lightly with hands.
4. Bake in oven for 30 minutes. Let chicken rest for 5 minutes. To bowl add 1/2 cup of rice, half of one chicken breast, peppers and onions. Top with Rotel tomatoes, black beans, corn, jalapeños, cheese and more salsa if desired. Season with salt and pepper to taste and garnish with cilantro. Serve immediately.

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