Easy weeknight dinners: Fajita Bowl with Guacamole


A simple recipe for a healthier take on fajitas. No more onions swimming in oil at restaurants! This is the lean, plant-forward version of fajitas I really want when I order it.

Serves 4-6
Prep time: 45 minutes
Cook time: 30 minutes


  • 1 1/2 lbs. thin cut chicken breast
  • 1/2 cup orange juice
  • 3 teaspoons garlic, minced or 2 teaspoons garlic powder
  • 3 peppers, red, yellow, green or mixed
  • 1 teaspoon cumin
  • 1 red onion, chopped
  • 1 lb. mushroom, sliced
  • 1 cup lentils or pinto beans, cooked
  • 1/2 cup cherry tomatoes
  • 2 cups brown rice or quinoa, cooked
  • 1/2 bunch cilantro, chopped (optional)


  • 2 ripe avocados, smashed
  • 1/2 teaspoon salt
  • 1 lime, juiced

1. Marinate chicken in a large baking dish or ziploc bag for 15 minutes to 1 hour. Add orange juice and garlic.

2. Make the guacamole ahead of time by combining all ingredients together. Add more lime juice or salt if desired.

3. Saute all peppers and onions together in a large frying pan or in batches and set aside. Season with salt and a little cumin. Cook mushroom separate with lots of garlic. In the same pan, cook the chicken for 5-10 minutes.

4. Then, make the bowl by plating the brown rice or quinoa and topping with peppers, onions, mushrooms, lentils, sliced chicken. Add cherry tomatoes, cilantro and dollop of guacamole on top.

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