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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"No phone, a movie, a glass of wine, and some salad. Perfect!" -Kate Moss

The refrigerator light goes on...

This fajita bowl is a great example of why you should always make a double batch of a recipe like fajitas, quinoa, rice, etc.

The base of the bowl can be leftover quinoa, brown rice or even diced potatoes. Add in a lot of veggies - you can quickly sear them, as with this recipe, or you can have a balance of some cooked or roasted veggies with some fresh. Adding in some avocado, an egg, or pumpkin seeds really rounds this out.

A great way to add points to your Mediterranean diet score: whole grains, veggies, nuts and seeds, and great quality fats.


 

Chicken Fajita Bowl

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 45 Minutes (does not include chilling time)

This recipe can easily be multiplied and makes great leftovers.

Chicken Fajita Bowl recipe from Dr. Gourmet

Ingredients

  • 1 cup water
  • 1/2 cup quinoa
  • 1/4 tsp. salt (divided)
  • 1 tsp. lime zest
  • 1/2 lime (juiced)
  • 1/2 cup  fresh cilantro leaves
  • 8 ounces boneless, skinless, chicken thighs (cut into 1/2 inch strips)
  • 1 tsp. smoked paprika
  • 1/4 tsp. ground cumin
  • 1.2 tsp. dried oregano
  • 1/2 tsp. chili powder
  • 1/8 tsp. cayenne pepper
  • 2 tsp. olive oil (divided)
  • 6 large green onions
  • 1 medium red bell pepper (julienne strips)
  • 1 – 15 ounce can no salt added pinto beans (drained and rinsed)
  • 1/2 avocado (thinly sliced)
  • black pepper to taste

Place the water in a small saucepan over high heat.

When the water boils, add the quinoa and 1/8 teaspoon of the salt.

Reduce the heat until the quinoa is simmering.

Cook for 15 to 20 minutes until the water has evaporated. Remove from heat.

Add the lime zest, lime juice, and pinto beans.

Fold together gently and set aside to cool for about 10 minutes.

Add the cilantro to the pinto bean mixture and fold together.

Place in the refrigerator to chill.

While the quinoa is cooking. place the chicken breast in a bowl and top with the paprika, cumin, oregano. chili powder, cayenne, and 1/8 teaspoon salt.

Toss together until the chicken is coated with spices.

Place a large skillet over high heat.

When the pan is hot, add 1 teaspoon of the olive oil and then the spiced chicken.

Cook for about 8 to 10 minutes and remove to a plate to cool.

Add the remaining teaspoon of the olive oil and then peppers.

Cook for about 5 minutes and remove to the plate with the chicken.

Add the green onions and cook for about 1 minute.

Turn the onions and cook for a second minute, then remove to a plate with the chicken and peppers.

Place the quinoa, the chicken, and vegetables in the refrigerator to chill.

When ready to assemble, put the quinoa and beans in the bottom of a bowl, then top with the chicken, peppers, and green onions.

Serve topped with the avocado and pepper.

Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 2

Amount Per Serving

Calories 560 Calories from Fat 126
% Daily Value
Total Fat 14g 18%
    Saturated Fat 2.5g 13%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 105mg 36%
Sodium 430mg 19%
Total Carbohydrates 69g 25%
    Dietary Fiber 19g 67%
    Sugars 3g
Protein 41g
Vitamin A 16% Vitamin C 89%
Calcium 8% Iron 37%
Vitamin K 20mcg Potassium 1400 mg
Magnesium 59 mg