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Fajita Burrito Bowl from Treble in the Kitchen

Fajita Burrito Bowls


  • Author: Tara | Treble in the Kitchen
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 2 bowls 1x

Description

These Fajita Burrito Bowls are packed with roasted chicken, roasted vegetables, a flavorful kale salad, and seasoned carrots. It’s a quick and easy week night meal option and I promise, no one will miss the tortilla!


Scale

Ingredients

  • 1 chicken breast
  • 1 zucchini, cut into long strips
  • 1 bell pepper, cut into strips
  • 1/8 tsp salt, divided (or to taste)
  • 1 Tbsp dried chives, divided
  • 1/4 tsp chipotle powder, divided
  • 1/2 tsp smoked paprika, divided
  • 2 loosely packed cups of Tuscan kale
  • 1/4 cup lime juice
  • 1 1/2 Tbsp extra virgin olive oil, divided
  • 1/2 jalapeño, deseeded and finely chopped
  • 1 cup shredded carrots
  • 2 tsp cumin, divided
  • 1/41/2 avocado, optional (sliced into chunks as and used as a garnish or blended with lime juice to make a creamy “sauce”)

Instructions

  1. Preheat the oven to 400 degrees.
  2. For the vegetables: toss the zucchini and the bell pepper with a pinch of salt, 1/2 Tbsp dried chives, 1/8 tsp chipotle powder, 1/4 tsp smoked paprika, and 2 tsp extra virgin olive oil. Bake at 400 degrees for 25 minutes (wait until the chicken is ready to put in the oven and these two items can cook together).
  3. For the chicken: Place the chicken breast in a glass baking dish and fill it with about an inch of water (the water should come an inch up the side of the pan). Sprinkle the chicken with a punch of salt, 1 tsp dried chives, 1/8 tsp chipotle powder, and 1/4 tsp smoked paprika. Bake at 400 degrees for 25 minutes.
  4. For the kale salad: While the chicken and vegetables are cooking, toss the kale with lime juice, 1 tsp extra virgin olive oil, jalapeño, 1 tsp of cumin, and a pinch of salt. Set aside.
  5. For the carrot salad: While the chicken and vegetables are cooking, toss the shredded carrots with 1/2 Tbsp extra virgin olive oil, a pinch of salt, 1 tsp cumin, and 1 tsp chives. Set aside.
  6. When the chicken and vegetables are ready, cut the chicken into bite-sized pieces. Then divide the vegetables, chicken, kale, and carrots between two bowls. Garnish with avocado if desired.

Notes

This meal is considered low FODMAP if only 1/8 of the avocado is consumed with the meal. The avocado can be omitted completely if desired.

  • Category: dinner, bowl, low FODMAP, dairy free, grain free, gluten free
  • Cuisine: Mexican