Chicken Fajita Zoodle Bowls

If I told you these were laughably easy to construct, would you believe me? Good because it's true. These are exceptionally simple, really delicious, and super healthy! A few quick notes:

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1) This recipe makes 2 servings, so you'll need to double it for more OR just make it twice in one week. It'll be fresher that way anyway.

2) When you reheat it, it'll get super watery because of the zoodles. Just drain that shit.

3) It will not be nearly as amazing if you don't make a lime crema to top it with. So here's that first:

LIME CREMA

INGREDIENTS

  • 1 cup light sour cream
  • 1 tablespoon lime zest
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground pepper

DIRECTIONS

Mix that shit together and put it on your bowls. It's good for up to 3 days.

CHICKEN FAJITA ZOODLE BOWLS by Salt and Lavender

INGREDIENTS

  • 2 medium zucchini, spiralized on medium setting
  • 3 tablespoons canola oil, divided
  • 1 medium onion, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 2 chicken breasts, cut in half lengthwise
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper, or to taste (leave out if you want it mild)
  • 1 tablespoon fresh cilantro, chopped
  • Salt & pepper, to taste

DIRECTIONS

  1. Prep your chicken and veggies. Add the chicken to a large ZipLoc bag along with 2 tablespoons of olive oil, the ground cumin, chili powder, paprika, garlic powder, cayenne pepper (if using), and some salt & pepper. Let marinate for at least 30 minutes.
  2. Add 1 tablespoon canola oil to a cast iron skillet or grill pan on medium-high heat. Let the pan get very hot (wait a few minutes). Cook onion and peppers for 7-10 minutes, stirring occasionally, until they're tender-crisp and nicely seared. Take the veggies out of the pan and cover with foil to keep warm.
  3. Add the chicken to the skillet on medium-high heat. Cook the first side for 5 minutes (don't be tempted to move it around the pan - you want a nice sear), and the second side for 3-5 minutes, or until it's cooked through but not overcooked. 
  4. Turn the heat off. Take the chicken out of the pan and slice it into strips. 
  5. Add the peppers and onions, chicken strips, chopped cilantro, and zucchini noodles to the pan and toss (I like to use tongs). The pan will still be really hot, so the zucchini noodles will warm up a bit without going too watery. Season with more salt & pepper if needed.
  6. Transfer to bowls and top with lime crema, avocado, and lime wedges if desired. 

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