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!
If you’re just here for the recipe, you can keep scrolling!
First, I want to share the fun from my weekend with you!
This weekend was full of supporting local events and businesses, not staying up too late, and enjoying the company of friends. It was absolutely wonderful (especially after the fast-pace travel involved with last weekend!)
Friday night, we spent our evening in Cheesman Park with a wonderful picnic.
Saturday morning was then spent at the Denver Union Station Farmers Market. It was our first time attending this market, and I was so pleased with everything about it. The market was full of local producers who had farms that were just miles outside of the city. My friend Kate and I were invited to tour a couple of them (hopefully we can make that happen soon!)
We then spent the afternoon at the Denver Flea, where I purchased an adorable and patriotic bandana for Bernie from American Dog and Brian and I shared an acai bowl. It was a great way to spend a Saturday 🙂
And on Sunday we spent the morning at Chatfield Dog Park so that Bernie (and his buddy Cooper) could swim off some energy. The weekend was really perfect 🙂
Now, those Fajita Burrito Bowls that have been calling your name since you read the title of the post…
Lately, I have been in a bit of a conundrum. I have all these amazing recipe ideas, flavor combinations, and things I want to create in the kitchen swirling around in my head BUT being in the midst of summer semester while trying to enjoy summer here in Colorado has my time in the kitchen cut a bit short. Anyone feel my pain? (insert girl raising hand emoji here!)
Because of this little “issue” (that’s hardly an issue), I have found myself whipping up super-speed meals that typically take about 30 minutes or less to prepare. Also, I just toss everything into a bowl because bowls are pretty much the best thing ever right now 🙂
These Fajita Burrito Bowls are full of LOTS of flavor and lots of veggies. To make them come together quickly, I season and prep the veggies then toss them in the oven. While the veggies and chicken are cooking, I whip together the kale salad and the carrot salad (both could stand alone and be served in their very OWN bowl in my opinion!)
For those with sensitive tummies (like mine!) these bowls are free of gluten, grains, dairy, and they are also low FODMAP. I did incorporate a BIT of avocado on the top of the bowls in the picture, but that is totally an optional topping. About 1/8 of an avocado is considered low FODMAP according to the Monash University App, but I think it’s highly important to listen to your own body and how it reacts to various foods. AND for those completing the Whole 30, this is Whole 30 compliant as well 🙂
Setting all of that nutrition fuss aside, these bowls are just plain yummy! The warm veggies balance out the crisp kale and carrots and all the flavors just meld to create a comforting and quick week night meal.
- 1 chicken breast
- 1 zucchini, cut into long strips
- 1 bell pepper, cut into strips
- ⅛ tsp salt, divided (or to taste)
- 1 Tbsp dried chives, divided
- ¼ tsp chipotle powder, divided
- ½ tsp smoked paprika, divided
- 2 loosely packed cups of Tuscan kale
- ¼ cup lime juice
- 1½ Tbsp extra virgin olive oil, divided
- ½ jalapeño, deseeded and finely chopped
- 1 cup shredded carrots
- 2 tsp cumin, divided
- ¼ - ½ avocado, optional (sliced into chunks as and used as a garnish or blended with lime juice to make a creamy "sauce")
- Preheat the oven to 400 degrees.
- For the vegetables: toss the zucchini and the bell pepper with a pinch of salt, ½ Tbsp dried chives, ⅛ tsp chipotle powder, ¼ 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).
- 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, ⅛ tsp chipotle powder, and ¼ tsp smoked paprika. Bake at 400 degrees for 25 minutes.
- 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.
- For the carrot salad: While the chicken and vegetables are cooking, toss the shredded carrots with ½ Tbsp extra virgin olive oil, a pinch of salt, 1 tsp cumin, and 1 tsp chives. Set aside.
- 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.
Question of the Day:
- Have you been feeling short on time this summer?!