Wandertaste: Taste of Mexico

Today we continue our Wandertaste series and head to the land of Mexico. As a teenager, I visited Mexico for the first time and loved it. There was a vibrancy in the land. From the people, to the countryside, to the vivid colors that filled the streets and storefronts. With lush vegetation, a rich culture, and incredible culinary scene, I was excited to walk around, find open air markets, and take it all in. I was in Mexico for the first time, after all!

Keep on reading for my take on a favorite- A Fajita Bowl!

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I think what surprised me more than anything was the delicious nature of everything we tasted. Unlike an American take on Mexican food, these dishes were fresh and allowed each ingredient to shine. There wasn’t competition on the palate or a need for robust spices. Whether from a taco stand on the corner of the road, a street cart, or a restaurant in the marina, each time we ate it was excellent. Inspired by the fresh flavors of Mexico and the bowl trend, I opted to make a clean eating dinner entree for a quick and easy weeknight meal.

Quinoa Chicken Fajita bowls

yields: 2 servings
Ingredients:
1 Chicken Breast
4 Limes
2 T coconut oil
1 organic red pepper, cleaned and cut into strips
2 tomatoes
1 jalapeño
1 T cilantro, finely chopped
1/2 red onion, large, sliced into rounds and diced
1/3 C quinoa
4 leaves organic romaine lettuce, chopped
Salt and Pepper

Directions:
Rinse off quinoa. Add to medium sized sauce pan and cook according to package instructions. After cooking add salt, pepper, the juice of one lime, and chopped cilantro. Fluff with a fork.

In the meantime, in a medium sized skillet add one tablespoon of coconut oil rounds of red onion and the strips of red pepper. Caramelize and cook through. Season with salt, pepper, and the juice of a lime. Remove from pan and place on the side. Add the additional coconut oil to the skillet and the chicken breast. Season both sides with salt, pepper, and the juice of a lime. Cook chicken breast through and slice into strips. Return chicken strips and veggie mixture back to the pan. Warm through.

To make fresh salsa, deseed and finely chop the jalapeño, tomatoes, cilantro, and a 1/4 C of diced red onion. Add salt, pepper, and the juice of a lime to taste.

To serve: Grab a shallow bowl and spoon in quinoa. Place 1/2 chicken breast and fajita veggies on top. To finish add a few spoonfuls of fresh salsa, chopped lettuce, and a lime wedge. Add any additional toppings you might like.

Eat and enjoy!

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