Good morning, everyone!
I don’t know what got into me, but I fell asleep on the couch at 8 pm last night, zombie walked upstairs, and didn’t wake up until 7 am. I haven’t slept that long in years! I’m definitely feeling refreshed this morning and ready to take on the day. I don’t have anything fun planned other than laundry, vacuuming, and organizing the kitchen cabinets. Things have been out of place and sloppy lately. When things are super clean, I always tell myself I’m going to keep it that way. I never stick to it. Can anyone relate?
Before I dive into cleaning, I wanted to get last week’s Sunday dinner recipe up! I made chicken fajita salad bowls, and they were sooooo good. Plus, anything made in under 30-minutes is a win for me—this a great recipe to add to your Sunday meal prep or your weekly meal rotation.I think shredded iceberg lettuce is so underrated. It tastes the best with fajitas, tacos, and pita wraps!
This dinner was filling and met the low-carb diet that I’ve been on for over a month now! I never thought I’d make it this long. It’s been surprisingly fun and not as hard as I thought. It’s recipes like this that make it oh so easy. You can customize it by adding extra vegetables, a different protein source like chicken, shrimp, or tofu! You can use plant-based cheese, homemade taco seasoning, and the possibilities are endless. If you haven’t tried Tessamae’s habanero ranch yet, you need to! I was almost in tears when they were all out at Whole Foods yesterday!
Even though these salads look so pretty, I ended up using the pizza slicer to chop it all up and mix. It’s delicious when combined like that. The first thing you’ll want to do is bake the brussels sprouts. Those will take the longest to cook! Toss in some avocado oil and bake in the oven at 400-degrees. You can flip at the fifteen-minute mark. I know adding brussels sprouts to a fajita recipe may sound weird, but it’s one of the best parts! Definitely try it out. I cooked the chicken separately from the peppers and onions. Once all the ingredients are done, you’ll add them to the same pan with seasoning, water, and cook them on high until they’re perfectly coated.I tossed in some red pepper flakes because I absolutely love spice.
Chicken Fajita Salad Bowls | Simply Taralynn
Chicken Fajita Salad Bowls | Easy 20-Minute Healthy & Gluten-Free Dinner Idea + Low Carb
- 2 Cups Brussels Sprouts
- 1 lb Chicken Breast
- 2 Large Green Bell Peppers
- 1 Large Yellow Onion
- 1 Packet Taco Seasoning
- 3 Tbsps Avocado Oil
- 1 Tsp Red Pepper Flakes optional for heat
- 4 Cups Shredded Lettuce
- 3-5 Tbsps Habanero Ranch
- 1 Large Avocado
- 1-2 Tbsps Queso Cheese optional!
Heat oven to 400-degrees.
Chop Brussels sprouts in half, toss in a few tablespoons of avocado oil and bake for 15-minutes at 400-degrees.
Slice chicken, peppers, and onions.
Cook chicken in a separate pan on high heat. Toss the peppers and onions in avocado oil, and cook on high-heat until lightly brown.
Add cooked chicken, brussels sprouts, onions, peppers, and taco seasoning to a pan on high heat. Add 1/4 cup of water and cook until fully coated in the seasoning.
Add shredded lettuce to a bowl and top with the fajita mix, half an avocado, queso cheese, red pepper flakes, and a drizzle of habanero ranch.
I topped the shredded lettuce with the fajita mix, avocado, queso, red pepper flakes, and a drizzle of habanero ranch! I hope you all enjoy this easy recipe, and I highly recommend adding it to your weekly meal prep!
Questions or you!
- Have you tried Tessamae’s habanero ranch yet?
- Do you meal prep?
- What is something that’s in your weekly meal rotation?