Mexican

Fajita Salad Bowls (Heathier Versions of Chipolte's Recipe) is for Dinner.

Fajita Salad Bowls (Heathier Versions of Chipolte's Recipe) takes 25 minutes to prepare.

Fajita Salad Bowls (Heathier Versions of Chipolte's Recipe) takes 12 minutes to cook.

Fajita Salad Bowls (Heathier Versions of Chipolte's Recipe) makes 4 servings.

The ingredients for Fajita Salad Bowls (Heathier Versions of Chipolte's Recipe) are:

Marinate Mix
*1/4 cup white wine/ beer
* 2 tsp sea salt
* 2 tsp ground cumin
* 1 tsp chili powder
* 1 tsp oregano
* 1 tsp ground black pepper
* 1 tsp paprika
* 1 tsp dried onion powder
* 1 tsp chipotle chilli powder

Here is how you make Fajita Salad Bowls (Heathier Versions of Chipolte's Recipe):

Prep: Make Marinade Mix together the ingredients and store in an airtight jar. This recipe makes about 5 tablespoons of spice mix. I like to use 2 tablespoons when I?m frying chicken and vegetables for 2 people as I like it quite spicy, but you can use more or less. Prepare Vegetables Shred 1 head romaine or iceburg lettuceSlice peppers and onionschop fresh cilantroslice avacado or make fresh gaucamolemake fresh salsa, or set aside store bought salsa. Cook Rice (Uncle Ben's 10 Min. Rice)Make two servings of brown rice (about 1 cup cooked for each person) One rice is cooked, squeeze 1/2 of a fresh lime over it. Add a pinch of garlic power and cumin to add some flavor. Set aside. Heat undrained Black beans on stove top on low or microwave on high 4 minutes before chicken and vegetables are complete.MarinadeCooking InstuctionsHeat frying pan and add 2 tbsp olive oil, and 2 tbsp of marinade Add chicken sliced into strips and cook unit it just begins to blacken (about 2 min) , then add your vegetables: onions, peppers etc. Now add 2 tablespoons of spice mix, 1/4 wine and stir-fry for a few minutes until the vegetables and chicken are cooked through (8-10 min). 4. Once chicken and vegetables are complete, assemble personal faita salad bowls.First layer the bottom of the bowl with shreded lettuce. Then scoop 1 cup of brown rice on top. Sprinkle chopped cilantro on top of rice. top rice with black beans and sauce.Next, layer the veggies & chicken. Lastly, scoop homemade guacamole (tbsp) sour cream (1 tbsp) and fresh salsa (tbsp) or sliced tomatoes on top.chicken. Add freshly chopped jalapenos too if you would like!Serving Size: about 2 servingsNumber of Servings: 4Recipe submitted by SparkPeople user JBERNARDO81.

The nutritional information for Fajita Salad Bowls (Heathier Versions of Chipolte's Recipe) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 493.8

• Total Fat: 10.7 g
• Cholesterol: 139.8 mg
• Sodium: 160.4 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 5.4 g
• Protein: 60.1 g

Fajita Salad Bowls (Heathier Versions of Chipolte's Recipe) is Mexican cuisine.

The dietary needs meet for Fajita Salad Bowls (Heathier Versions of Chipolte's Recipe) is Low Fat