Weeknight Warrior: Smoky Chicken Fajita Bowls

I FINALLY wrote down my fajita recipe!  I make fajitas and tacos of all kinds all the time so I don’t even have to think about it but I definitely wanted to share.  My homemade Mexican seasoning has smoked paprika and I finish the fajitas with a big splash of mezcal to up the smoky ente.  So good!

You can just serve these like tacos with tortillas and all the fixings OR if you’re still hanging on to your New Year’s resolutions you can make this into a fajita bowl with nutty farro, black beans, corn, guacamole, a little sprinkle of cheese.  Yum!

A winter ice/snow storm is reportedly heading our way tomorrow and all I can think about is sitting on a patio, somewhere warm and sunny (maybe San Antonio?!) and drinking a margarita.  I guess maybe I’ll just have to make one at home and enjoy a big fajita bowl and pretend.


Smoky Chicken Fajita Bowls

1 lb. boneless, skinless chicken breasts, sliced thin
1 Tablespoon Mexican seasoning (recipe below) + 1 teaspoon
1 large onion, sliced
2 bell peppers, seeds removed and sliced
1 clove garlic, minced
Big splash of mezcal
To serve: cooked farro, black beans, corn, guacamole (my current favorite is the Green Pea Guacamole from the Laura Lea Balanced Cookbook, my homemade would also be yummy!), goat cheese, cilantro, lime wedges

Put chicken and spice mixture in a large zip top bag. Massage until spices coat the chicken. Set aside and let marinate while you are slicing up your onions and peppers.

Heat a large cast iron skillet over medium heat. Add a little olive oil, and cook onions and peppers in batches until slightly charred around the edges and starting to soften (you still want them to have a little bite to them). Remove vegetables to a plate, add a little more olive oil to the pan and cook chicken in batches. When chicken is done, add garlic and cook for 30 seconds or until fragrant. Add onions and peppers back to the pan, stir. Deglaze pan with a big splash of mezcal. Let cook one minute or until most of the mezcal evaporates.

To serve, spoon farro into a big bowl, top with some of the fajita mixture, black beans, corn, a big dollop of guacamole, sour cream, a sprinkle of goat cheese and cilantro, and serve a lime wedge on the side.

Mexican seasoning:
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 Tablespoon Mexican oregano
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper

Mix all ingredients together. Store in an airtight container.

Source: Ruth’s Table, 2018.

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