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. Add in your mealtime dose of veggies in the form of lettuce, cucumbers, & shredded carrots and fajitas just became your best friend.
The recipe I'm about to give you 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. This salad's got muscle building protein from the chicken, vitamins & minerals galore in all those veggie toppings, and healthy fats from avocado. The brown rice is totally optional, but definitely gives the dish a faux-chipotle burrito bowl feel and satisfies any complex carb cravings you might be having. Feel free to even sub steak or shrimp or mix both with your chicken! Have fun with it.
Fresh Fajita Salad
SERVES 4-5 WITH LEFTOVER TOPPINGS
For the Chicken
- 1 pound boneless, skinless chicken breast, cut into strips
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup olive oil
- 1.5 tablespoons honey
- 1 tablespoon dijon mustard
- 1 tablespoon grainy mustard
- 2 tablespoons fresh chopped cilantro
- 4 cloves garlic, minced
Throw your chicken in a gallon zip lock bag. Whisk together salt, pepper, oil, honey, mustards, cilantro and garlic until well combined. Pour in over chicken and allow to refrigerate for a few hours up to overnight.
In a saute pan over medium high heat, add 1 tablespoon olive oil and your chicken. Allow to cook until the outsides of your chicken are a deep golden brown. Reduce to low heat and cook until chicken is cooked through.
For the Rice
- 1 cups brown rice
- pinch of salt
- 2 tsp coconut oil
- juice of 1 lime
- chopped fresh cilantro
Put brown rice, a pinch of salt, and 2.5 cups of water in a pot over high heat and bring to a boil. Then reduce to a simmer and cover. Allow to cook until all the water has been absorbed and rice is tender. Fluff with a fork, stir in coconut oil, lime juice, and cilantro. Eat.
For the Peppers
- 3/4 medium onion, sliced thin
- 4 bell peppers (assorted colors), sliced thin
In a large saute pan over medium-high heat cook the onions in 1 tablespoon olive or coconut oil until fragrant, browning, and starting to caramelize. Add in the pepper and continue to cook and stir until the same thing happens to them. Season with salt and pepper.
For the Avocado Salsa
- 2 large tomatoes, small chopped
- 1/2 small red onion, small chopped
- 1.5 avocados, small chopped
- juice of 1 lime wedge
- pinch of salt
- fresh cilantro
Throw everything in a bowl, toss together, and refrigerate until ready to eat.
Put It All Together
Over a bed of chopped romaine lettuce and mixed greens, pile high a small scoop of rice, a healthy handful of those peppers & onions, slices of the chicken, and then the salsa. Assemble ahead of time or serve as a make your own fajita salad bar. Top with your favorite simple dressing, I used a chili lime vinaigrette from whole foods. Dig in.