Cinnamon Spiced Chicken Fajita Bowls

This recipe is a sister of my Marinated Steak Tacos Bowls recipe from a couple weeks ago.  You’ll see  I used the Trader Joe frozen pepper and onion mix again; it is a nice shortcut to cut your chopping/kitchen time.  Both recipes are a great way to get a lot of veggies with your dinner and to get your Chipotle fix without all the added salt.  We skipped the tortillas and rice but go for it if you so desire.  Top things off with some of Cat’s margaritas!

What to buy (serves 2):

  • 2 tablespoons olive oil
  • 2 chicken breasts
  • salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 2 teaspoons cinnamon
  • 2 cloves garlic, minced
  • 2 ears of corn, cut off the cob, about  1 cup of corn if using frozen
  • 1/2 cup each: onion, red bell pepper, yellow and green pepper, cut into strips (I used frozen mix from Trader Joe’s)
  • optional: tortillas, shredded Mexican cheese, rice and beans

What to do:

  • add olive oil to pan and season chicken with salt and pepper
  • cook chicken over medium heat, sprinkling chicken with cumin, garlic powder and cinnamon spices before turning
  • add onion, pepper, and corn, stir well to combine and continue to cook over medium until vegetables are thawed (if you used frozen) and chicken is cooked throughout and no longer pink in the middle
  • pull chicken breasts apart into strips (I use two forks to do this)
  • serve in warmed tortillas with cheese or over rice and beans, or you can just eat this plain like we did!

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