Chicken Fajita Bowls

Name: Chicken Fajita Bowls (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs Hanger steak; 4 tbsp Olive oil; 3 tbsp Lime juice-freshly squeezed; 2 tbsp Orange juice-freshly squeezed; 2 tbsp Adobo sauce-from canned chipotle peppers; 1 tbsp Smoked paprika; 1 tsp Ground cumin; 1/2 tsp Garlic-minced; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Poblano pepper; 1 Red bell pepper-sliced; 1 Yellow onion-sliced; 1 cup Jasmine rice; 2 cups Coconut milk; 1 cup Mexican crema; 1 Poblano pepper-charred, peeled, and seeded; 1 tbsp Lime juice-freshly squeezed; 2 cups Green cabbage-shredded; 1/2 cup Carrot-shredded; 2 tbsp Rice vinegar; 1 tbsp Honey

⏱1h 15m

👥4

🔥700 cal

Hard

🍽️Mexican

A sophisticated take on fajita bowls, featuring tender grilled hanger steak, charred poblano crema, and a vibrant slaw.

1.5 lbs Hanger steak

4 tbsp Olive oil

3 tbsp Lime juice-freshly squeezed

2 tbsp Orange juice-freshly squeezed

2 tbsp Adobo sauce-from canned chipotle peppers

See all 22 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥700 cal

Hard

🍽️Mexican

A sophisticated take on fajita bowls, featuring tender grilled hanger steak, charred poblano crema, and a vibrant slaw.

#steak #fajitas #bowls #grilled #poblano

Instructions

Prepare the Rice: Combine Rice and Coconut milk in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until water is absorbed. Fluff with a fork.
Marinate the Steak: In a bowl, combine all Marinade ingredients. Add Steak and toss to coat. Let marinate for at least 2 hours, or preferably overnight.
Char the Poblano Pepper: Char Poblano pepper over an open flame or under a broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and roughly chop.
Make Poblano Crema: In a food processor, combine Mexican crema, charred Poblano pepper, and Lime juice. Blend until smooth.
Make Slaw: In a bowl, combine Cabbage, Carrot, Rice vinegar, and Honey. Toss to combine.
Grill the Steak: Preheat grill to high heat. Grill Steak for 3-5 minutes per side for medium-rare, or longer for desired doneness.
Grill the Vegetables: Grill Filling ingredients until slightly charred and tender-crisp.
Assemble the Bowls: Divide Rice among bowls. Top with sliced Steak, grilled vegetables, Poblano Crema, Slaw.

Ingredients

1.5 lbs 680 g Hanger steak
4 tbsp 60 mL Olive oil
3 tbsp 45 mL Lime juice-freshly squeezed
2 tbsp 30 mL Orange juice-freshly squeezed
2 tbsp 30 mL Adobo sauce-from canned chipotle peppers
1 tbsp 15 mL Smoked paprika
1 tsp 5 mL Ground cumin
1/2 tsp 2.5 mL Garlic-minced
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
1 150 g Poblano pepper
1 150 g Red bell pepper-sliced
1 100 g Yellow onion-sliced
1 cup 200 g Jasmine rice
2 cups 480 mL Coconut milk
1 cup 240 mL Mexican crema
1 150 g Poblano pepper-charred, peeled, and seeded
1 tbsp 15 mL Lime juice-freshly squeezed
2 cups 240 g Green cabbage-shredded
1/2 cup 120 mL Carrot-shredded
2 tbsp 30 mL Rice vinegar
1 tbsp 15 mL Honey

Equipment

Grill
Food processor
Saucepan
Mixing bowl

Instructions

Prepare the Rice: Combine Rice and Coconut milk in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until water is absorbed. Fluff with a fork.
Marinate the Steak: In a bowl, combine all Marinade ingredients. Add Steak and toss to coat. Let marinate for at least 2 hours, or preferably overnight.
Char the Poblano Pepper: Char Poblano pepper over an open flame or under a broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and roughly chop.
Make Poblano Crema: In a food processor, combine Mexican crema, charred Poblano pepper, and Lime juice. Blend until smooth.
Make Slaw: In a bowl, combine Cabbage, Carrot, Rice vinegar, and Honey. Toss to combine.
Grill the Steak: Preheat grill to high heat. Grill Steak for 3-5 minutes per side for medium-rare, or longer for desired doneness.
Grill the Vegetables: Grill Filling ingredients until slightly charred and tender-crisp.
Assemble the Bowls: Divide Rice among bowls. Top with sliced Steak, grilled vegetables, Poblano Crema, Slaw.

Nutrition per serving

Calories 700

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Chicken Fajita Bowls

Chicken Fajita Bowls

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