Fajita Bowls (aka “Leftover” Bowls)

In case you guys hadn’t noticed, we have a pretty busy lifestyle, especially during the school year when sports are in full swing. So accordingly, these fajita bowls are great to make during the busy weeks of the school year. Using leftover chicken or steak, (or grilled if you’re short on leftovers), this dish can be quickly thrown together, and is even faster if your meat and veggies are cut up ahead of time. With great flavor and plenty of protein, everyone is sure to be full and satisfied.

Fajita Meat

Prep Time15 mins
Cook Time10 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 5
Calories: 221kcal

Equipment

  • Large Skillet

Ingredients

  • 1 TBS olive oil
  • 1/2 green bell pepper sliced
  • 1/2 onion sliced
  • 2 yellow mini sweet pepper sliced
  • 2 orange mini sweet sliced
  • 2 lbs cooked chicken flank steak, or another type of lean meat sliced thin (can be grilled or left over)
  • Salt and pepper
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • Dash of cumin
  • Dash of paprika
  • Dash of cayenne pepper

Instructions

  • Heat olive oil in large skillet on medium heat. Add in all sliced vegetables, saute for 4-5 min. Add sliced meat and season. Let saute for additional 4 minutes so flavors all cook together.
  • Can be served with low-carb tortilla shells or over Spanish cauliflower rice.
  • Serve with favorite toppings

Notes

This recipe makes 5- 6.4 oz servings. Macronutrients are broken down using chicken. Calories per serving: 221; Fat per serving: 5g; Carbs per serving: 4g; Protein per serving: 41g.

Spanish Cauliflower Rice

Prep Time5 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Mexican
Servings: 5
Calories: 64kcal

Equipment

  • Skillet

Ingredients

  • 1 TBS olive oil
  • 1/8-1/4 onion diced
  • 2 garlic cloves diced
  • 1 TBS tomato paste
  • 2-12 oz pkgs cauliflower rice about 4 cups
  • 1/2 tsp chili powder
  • Dash of cumin
  • Sea salt to taste

Instructions

  • Heat olive oil in large skillet on medium heat. Add in onion and garlic cloves, sauteing for 3-4 minutes. Stir in tomato paste, riced cauliflower, and seasonings. Cook for 6 minutes only stirring 1 time. DO NOT over cook. Cauliflower will become mushy if over cooked. Serve in bowls topped with fajita meat and favorite toppings.

Notes

This makes about 5-3/4 cup servings. Calories per serving: 64; Fat per serving: 3g; Carbs per serving: 8g; Protein per serving: 3g

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Tessa Ludwig

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