Chicken Taco Fajita Bowls (AIP)

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My Chicken Taco Fajita Bowls are: Paleo + AIP (Autoimmune Protocol) + Whole30 + coconut free & include Fatigue Friendly Instructions

J U M P   T O   T H E   R E C I P E !

My Chicken Taco Fajita Bowls have it ALL: anti-oxidant rich colorful vegetables, alkalizing greens, healthy fats, and medicinal herbs and spices. They’re part fajita, part taco, part salad and 100% yum. And you can whip up 4 servings less than 30 minutes!

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It’s getting hot out and that means it’s time to swap out my beloved soups for loaded up salad bowls. Back in my pre-AIP days I used to make big ‘ol taco salads with aaaaaall the fixins. But it turns out the liberal amount of hot sauce I was using wasn’t the only thing causing me to feel the burn.

Yeaaaaaah, I was actually having a massive inflammation reaction to the corn chips fried in canola oil (among other things.)

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These power bowls may be inspired by my taco salads of yesteryear, but unlike the latter, they’re free of all common allergies and prepared from simple, whole foods with anti-inflammatory properties.

So the only reaction I have to this recipe is happiness. Much better!

I hope you’ll enjoy these Chicken Taco Fajita Bowls as much Wonderhubs and I do. And if you’re navigating chronic fatigue be sure to use the Fatigue Friendly Instructions following the Basic Instructions.

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When we know that what we’re eating supports healing it makes a difference–-because intention is everything! Check out the medicinal benefits of this recipe’s ingredients or jump to the recipe now.IMG_6597Water → I know it might seem silly to mention this, but we’re 75% water so water’s kinda important. Tap water has all kinds of scary stuff in it & cheap plastic filters (even if they’re BPA-free) just don’t cut it when it comes to filtration. That’s why we saved up & got a Berky water filter. I know Berky’s are a bit spendy, but believe me: they’re worth it.

Kosher Salt → I like to use Kosher salt for larger cooking tasks like salting water. Diamond Crystal is my fave brand for its flavor and texture, and also because it doesn’t contain gross anti-caking additives. 

Sweet Potatoes → Sweet potatoes are an abundant source of beta-carotene (Vitamin A) which is essential in helping the body fight off infections. They also have a concentrations of potassium, which regulates fluid balance in the body and controls the heart’s electrical activity (making them a great food if you have POTS!)

Red Onions → Red onions contain the largest amounts of disease fighting flavonols and anthocyanins of any veggie in the onion family. Eating red onions enhances detoxification pathways, increases overall immunity, and has been shown to suppresses cancer cell growth and development.

Olive Oil → You can honestly use whatever oil you love most. I tend to use extra virgin olive oil for most of my cooking, but coconut or avocado (if AIP) or sunflower (if not) would also be fine.

Salt → I use Redmond’s Real Salt because it contains minerals & trace minerals necessary for good health. Also, it’s delicious. I used to buy it in small packs but now I buy it in bulk, which saves me some cash & cuts down on waste.

Fresh Lemon Juice → Adding lemon juice to dishes lowers their glycemic index making it a great addition to recipes with starches like this one. It also improves digestion and activates digestive enzymes in your liver.

Cilantro → Including cilantro can help rid heavy metals like mercury and lead from your body. It also contains phytochemicals that protect against oxidative damage.

Ground Chicken → Choose the healthiest option you can afford (hormone-free, free range, grass fed organic etc.)

Turmeric → An anti-inflammation rock star.

Oregano → Boasts hardcore anti-viral properties and is loaded with other healing phytonutrients.

Garlic → One of the most medicinal foods you can include in your healing diet: anti-viral, anti-bacterial, anti-fungal and anti-cancer. To unleash it’s full medicinal power you need to press it at least several minutes before cooking it (as in this recipe.)

Romaine Lettuce → Soothing, calming and hydrating. To make this recipes easier I’ve listed pre-washed and chopped romaine, but if you’re up for it, feel free to wash and chop a head of lettuce instead.

Avocado → An excellent source of healthy fats to nourish your cells and enhance the absorption of fat-soluble vitamins and minerals.

CTFBpic1.50.jpgIMG_6599Serves: 4 | Total recipe time: 25 min | Prep time: 12 | Standing time if following Fatigue Friendly Instructions: 11 minutes | Difficulty rating: 🥄🥄

FOR THE SWEET POTATO & RED ONION (FAJITA) STIR FRY

  •  2 cups filtered water
  •  1 tablespoon Kosher salt (or 2 teaspoons sea salt)
  •  3 small sweet potatoes (about 1 lb total)
  •  1/2 a big-mama (1 lb) red onion 
  •  1 tablespoon olive or avocado oil
  •  1/4 teaspoon salt
  •  1 tablespoon fresh lemon juice
  •  1/3 cup fresh cilantro leaves 

FOR THE TACO MEAT

  •  2 Tablespoons olive or avocado oil
  •  1 pound ground chicken
  •  1/2 teaspoon salt
  •  1 Tablespoon dried oregano
  •  1 1/2 teaspoon onion granuals
  •  1/2 teaspoon turmeric powder
  •  2 cloves of garlic

FOR THE BOWLS

  •  1 bag pre-washed and chopped romaine lettuce
  •  1 large avocado
  •  More fresh cilantroIMG_6602

Step 1: Heating the water.  Add 2 cups of filtered water and 1 tablespoon Kosher salt in a large pot with a lid and bring to a boil over high heat.

Step 2: Get the sweet potatoes going.  Meanwhile, peel the sweet potatoes til you see the bright orange inner flesh.

Then cut the sweet potatoes into fry-style pieces (about 1/2”) like so…

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Once the water is boiling, add the sweet potatoes and set a timer for 5 minutes.

Step 3: Cut the onion.  Okay, back to the cutting board! Cut the top end of the red onion off and peel away its papery outer skins. Then cut it in half. With the cut side facing down, cut the onios into 1/2” slices along the grain. Finally cut off the end. (Save the other half for another recipe.)

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Step 4: Season and cook the chicken.  Heat 2 tablespoon olive or avocado oil in a large skillet over medium high heat.

Measure out the seasonings for the taco meat and sprinkle them over the raw ground chicken while that oil heats. (Measuring the seasoning directly onto the meat saves me from washing an extra dish.)

When it’s nice and toasty, add the meat and seasonings to the hot skillet, stirring every minute or so.

Step 5: Sauté the onions.  Once you’ve started the meat, in another large skillet heat 1 tablespoon olive or avocado oil over medium heat for the onions.

Once hot, add the onions and 1/4 teaspoon salt. Stir the coat the onions in the oil and salt, then continue to sauté them, stirring few minutes. Your goal: to get a little color on the onions while keeping them a bit crunchy.

Step 6: Drain the sweet potatoes.  About now the timer should go off. Drain the sweet potatoes into a colander in the sink and et ‘em sit to allow excess moisture to evaporate off.

Step 7: Prepare the cilantro and garlic.  While that’s going on, pick 1/3 cup cilantro leaves and press 2 cloves of garlic using a garlic press. Set both aside.

If you set up your cooking station like this its easy to keep an eye on the skillets while you prep the cilantro and garlic:

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Step 8: Sauté the sweet potatoes.  Next add the sweet potatoes to the skillet with the onions and toss/stir to mix ‘em and get ’em coated with oil. Mmmm-mmmm love those colors!

Step 9: Add fresh lemon juice.  Now grab the lemon and roll it back and forth it get it nice and juicy before cutting it open.

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Squeeze some lemon juice into the skillet (a generous squeeze of half a lemon or 1 tablespoon) and add the cilantro leaves.

Step 10: Add the garlic to the chicken.  The chicken is done when cooked through, well mixed, and the juices from the meat have cooked off. Turn off the heat and add the pressed garlic, stirring to mix it in. This is what gives the taco meat its spicy kick! (And makes it highly medicinal!)

Step 11: Slice the avocado.  Cut the avocado in half and remove the pit by hitting your knife into it and then twisting it out. Cut thin slices into the flesh of the avo and then use a spoon to scoop them out.

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Final step: Okay, plating time! Divide the chopped romaine between the four bowls and top with equal portions of the sweet potatoes and red onion stir fry, taco meat, avocado slices and garnish with extra cilantro leaves.

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You. Are. Awesome. Congrats on making healing food! Gives thanks & enjoy!

The next set of instructions was lovingly adapted for folks experiencing chronic fatigue. If you’d like to skip it click HERE to get to the rest of the post.

IMG_6603This is a pretty simple recipe, but it does involve a fair bit of cutting. It also requires being able to carry a pot of water from the sink to the stove and back. To conserve your energy, you can sit down while doing the prep work (or delegate it to a sous chef if you have one hanging around.)

Here’s instructions based on how I prepared this recipe using a stool in the kitchen to sit on:

Step 1: Heating the water.  Add 2 cups of filtered water and 1 tablespoon Kosher salt in a large pot with a lid and bring to a boil over high heat.

Step 2: Get the sweet potatoes going.  Grab the sweet potatoes, onion, and lemon and set out a cutting board, knife and peeling at a counter. Pull up a seat and get cozy for a bit of prep work.

Peel the sweet potatoes til you see the bright orange inner flesh.

Then cut the sweet potatoes into fry-style pieces like this:

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Roll the lemon under your palm to make it juicier and cut it in half. 

Once the water is boiling, get up and add the sweet potatoes, setting a timer for 5 minutes. Then return to sitting.

Step 3: Cut the onion.  Cut the top end of the onion off and peel away its papery outer skins. Then cut it in half. With the cut side facing down, cut the onios into 1/2” slices along the grain. Finally cut off the end. (Save the other half for another recipe.)

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Step 4: Season and cook the chicken.  Okay, sauté time! This part’s easiest if you move your seat next to the stove.

Heat 2 tablespoon olive or avocado oil in a large skillet over medium high heat.

Measure out the seasonings for the taco meat and sprinkle them over the raw ground chicken while that oil heats. (Measuring the seasoning directly onto the meat saves me from washing an extra dish.)

When it’s nice and toasty, add the meat and seasonings to the hot skillet, stirring every minute or so.

Step 5: Sauté the onions.  In another large skillet heat 1 tablespoon olive or avocado oil over medium heat for the onions.

Once hot, add the onions and 1/4 teaspoon salt. Stir the coat the onions in the oil and salt, then continue to sauté them, stirring few minutes. Your goal: to get a little color on the onions while keeping them a bit crunchy.

Step 6: Drain the sweet potatoes.  About now the timer should go off. Get up and drain the sweet potatoes into a colander in the sink and et ‘em sit to allow excess moisture to evaporate off.

Step 7: Prepare the cilantro and garlic.  Sit back down by the stove and  pick 1/3 cup cilantro leaves and press 2 cloves of garlic using a garlic press. Set both aside.

If you set up your cooking station like this its easy to keep an eye on the skillets while picking cilantro and pressing garlic.

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Step 8: Sauté the sweet potatoes.  Next add the sweet potatoes to the skillet with the onions and toss/stir to mix ‘em and get ’em coated with oil. Mmmm-mmmm love those colors!

Step 9: Add fresh lemon juice.  Now grab the lemon and roll it back and forth it get it nice and juicy before cutting it open.

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Squeeze some lemon juice into the skillet (a generous squeeze of half a lemon or 1 tablespoon) and add the cilantro leaves.

Step 10: Add the garlic to the chicken.  The chicken is done when cooked through, well mixed, and the juices from the meat have cooked off. Turn off the heat and add the pressed garlic, stirring to mix it in. This is what gives the taco meat its spicy kick! (And makes it highly medicinal!) Turn off the heat.  Turn off the heat.

Step 11: Slice the avocado.  If it’s not already nearby, grab the avocado and sit back down. Cut the avocado in half and remove the pit by hitting your knife into it and then twisting it out. Cut thin slices into the flesh of the avo and then use a spoon to scoop them out.

Chef’s tip:  Using a ceramic blade knife prevents the oxidation that leads to browning.

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Last step: Okay, plating time!  Divide the chopped romaine between the four bowls and top with equal portions of the sweet potatoes and red onion stir fry, taco meat, avocado slices and garnish with extra cilantro leaves.

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You. Are. Awesome. Congrats on making healing food! Gives thanks & enjoy!

 

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🔹 If you enjoyed this 30 meal recipe you’ll LOVE the 30 Minute Meals for the Paleo AIP recipe ebook. It’s got 120 meal recipes and all of them are 100% AIP compliant. Learn more about it in this post.

🔹 If you’d like to make the sweet potato and red onion portion of this meal separately head on over to this recipe post: Color Blast Sweet Potato + Red Onion Stir Fry.

HOW TO STORE CHICKEN TACO FAJITA BOWLS

Got leftovers?  Store them in a glass air-tight container in the fridge for up to 3 days.  To prevent them from browning, drizzle lemon juice on the avocado slices use a ceramic knife.

BATCH COOKING AND MEAL PREP

If you’re making this recipe the night before or as part of your meal prep or batch cooking, I recommend keeping the lettuce and cilantro separate until you’re ready to serve so they stay crisp. To avoid having the avocado slices brown, cut fresh slices before serving or use a ceramic knife to cut them, and then drizzle them with lemon juice.

CHEF TIPS FOR MAKING THE VERY BEST CHICKEN TACO FAJITA BOWLS

🔹 Salt your water first. Adding salt early is a total pro tip. Doing so will ensure your sweet potatoes are thoroughly flavored.

🔹 Use high quality ground chicken.  Healthy chickens are the tastiest!

🔹 Don’t over cook the onions. They’re best when they have a bit of crunch.

CTFBwords2.80.jpgThis recipe was created as part of an AIP Meal Prep round-up. For more meal prep ideas be sure to check out these recipes from my AIP blogger friends. We hope these meal prep ideas will help you succeed in your kitchen and make eating a healing diet a little easier!

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Amanda from UnrefinedJunkie.com shared:

💚  Teriyaki Pork Lettuce Wraps: These Teriyaki Pork Lettuce Wraps are an easy fake-out take-out that’s AIP friendly! This recipe is a double batch, perfect for make ahead meal prepping!

Sophie from ASquirrelintheKitchen.com shared:

💚  Mediterranean Chicken Bake Meal: All the flavors of French Provençal cuisine are present in this Mediterranean Chicken Bake. Paired with a rustic broccoli mash, this easy meal is definitely a crowd pleaser! If you are lucky and have any leftovers, it will taste even better the next day!

Samantha from TheUnskilledCavewoman.com shared:

💚  Chimichurri Chicken, Plantain & Red Slaw Meal Prep: Parsley, garlic, olive oil, oregano & vinegar give this Chimichurri Chicken a magnitude of Argentine flavor. Served with simple oven-toasted plantains and a tangy slaw, this prep makes for a nutrient-dense trio that keeps your taste buds hopping for 4 days worth of meals for 1. Bonus: It’s a coconut-free sheet pan recipe!

Beth from BonAIPpetit.com shared:

💚  Baked Meatballs, Cauliflower Rice and Sautéed Spinach Meal Prep. This meal is three delicious dishes rolled into one easy to follow recipe. Each recipe is deelish on its own but together they makes a really amazing meal. It’s hearty, nutrious, and comes together in under an hour.

May you eat well, live well & enjoy a New Wellness.

Avocados & hugs,

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What else would you want to add to this Mexi-inspired power bowl??

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“Not what we have But what we enjoy, constitutes our abundance.” ~ Epicurus

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7 thoughts on “Chicken Taco Fajita Bowls (AIP)

    1. Hi Cindy, thanks for stopping by and thanks for your feedback. I know just how difficult it can be to navigate chronic fatigue in the kitchen, which is why I had to develop a “fatigue friendly” style of cooking. I’m so glad you’re found my tips helpful. And I always appreciate feedback, I’m here to help! Xx Kat

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