Chicken Fajita Bowl

For as long as I can remember, chicken fajitas have been one of my favourite meals. When I was about 13, we went on holiday to Ibiza and one restaurant became our favourite, so we ended up going often. After a couple of visits, the waiter no longer bothered to ask me what I wanted to order, as he knew that I had been having chicken fajitas every time! The portions were huge and I always ended up feeling stuffed afterwards, but they were so tasty! When I was younger and my grandparents were looking after us, my grandma used to ask me what I wanted for dinner, and the answer was always fajitas! We had wholemeal tortillas which I stuffed so full that I couldn’t roll up my wrap. I used to ask for the shop-bought sauces until I realised how much easier, tastier and healthier it was to make your own, especially guacamole.


This fajita-inspired bowl is a slightly healthier version than the traditional, and I’ve used some of the traditional spices and flavours to create a colourful, filling and nutritious meal. I’ve swapped the carbohydrate source from the tortilla to sweet potato and added lots of vegetables. It’s easy and quick to make and it really is quite a flexible recipe as you can roast whichever vegetables you have in the fridge. I hope you enjoy it!








Serves 4




For the spice mix:

2tsp herbes de Provence

1tsp smoked paprika

1/2tsp cayenne pepper

1/2tsp ground cumin

Black pepper



For the chicken and vegetable mix:

1tbsp coconut oil

2 sweet potatoes, chopped

2 chicken breast fillets, chopped into strips (I use kitchen scissors for this)

2 romano red peppers, chopped into strips

1 courgette, chopped

2 onions, peeled and quartered

8 garlic cloves, unpeeled

4 large chestnut mushrooms, halved

8 asparagus, chopped


To serve:

Cheddar cheese, grated (about 60g)

Natural yoghurt or sour cream

My Zingy Guacamole

Fresh tomato salsa (dice some large fresh tomatoes with garlic, salt and black pepper and a dash of olive oil).





1.) Preheat the oven to 200°C (180°C fan). Melt the coconut oil in a large ovenproof dish and add the sweet potatoes. Bake for 10 minutes.


2.) Add the rest of the vegetables along with half of the spice mix to the tray and bake for a further 10 minutes. Stir the vegetables about to coat in the spices and oil.


3.) Add the chicken and remaining spice mix to the dish and stir to coat. Bake for 25 minutes. Make the guacamole now, if using.


4.) Remove from the oven and cut open a piece of chicken to check that it’s cooked (it should be white inside, not pink, and the juice it leaks should be clear. If it’s not, put it back in the oven for a few more minutes or until it is!)


5.) Serve with the cheese, yoghurt and guacamole, if using.



Lauren x





    • Lauren
      30th July 2016 / 7:25 pm

      It is! Thank you!

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