Pineapple Chipotle Chicken Fajita Bowls

Pineapple Chipotle Chicken Fajita Bowls
Pineapple Chipotle Chicken Fajita Bowls

Do you ever take a spring break, even though it’s not really built in to work-life?

This last weekend we went climbing in New Mexico. I’ve been looking forward to the trip for weeks, partially because the weather locally hasn’t been ideal for climbing outside, and I was craving the sunshine. Also because time in the desert is just the right kind of unplugging: no screens, no desk chairs. Just dust, dirt and the moon.

Last month, I started a Best Self Journal. Have you heard of it? It was recommended to me by co-workers as a journal that gets you into a journalling habit and also tracks you towards goals. The journal is a 13-week track, and one of my goals was to send three V6s outside. This trip was one of our first climbing trips this season, so was also a time for me to really dig my heels and focus. In the end, I did one V6 and even one V7 — two out of three checked off the list, far exceeding my own expectations for the weekend! Maybe I needed a more aggressive goal since there are still 10 weeks left in my journal. Mostly, I think I just needed to believe I could do it.

This is where my mind has been: journalling, planning, climbing.

Admittedly I’ve put less energy to cooking as of late, but that’s how life goes, ebbing and flowing. Between everything else going on, this chicken was a standout meal. The combination of pineapple and chipotle is sweet and spicy and grilling season is just starting to call (well-grilled chicken is SO juicy and satisfying).

With the base of chicken, pineapple, and bell peppers you can make either taco bowls (like in these images) OR fajitas, with tortillas. Both are good — and heck, you can make one for dinner and then use the leftovers to make the other the next day.

Pineapple Chipotle Chicken Fajita Bowls
Pineapple Chipotle Chicken Fajita Bowls

Pineapple Chipotle Chicken Fajita Bowls

Published March 26, 2019 by
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Serves: 6   |    Active Time: 50 minutes



Ingredients:

For marinade:
  • 4 tablespoons adobo sauce from a from a can of chipotles in adobo 
  • 2 tablespoons maple
  • 4 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1teaspoon dried oregano 
  • 2 tablespoons lime juice 

  • To serve: 
  • 1 pound boneless, skinless chicken breasts 
  • 2 bell peppers, cut into strips 
  • 3-4 slices of fresh pineapple
  • 1 cup black beans (cooked)
  • 1 cup corn (cooked)
  • 1-2 cups rice (cooked)
  • Garnish: cilantro, sliced avocado, sliced jalapeño

  • Directions:

    1. Marinate chicken: combine all ingredients for marinade in an air-tight container large enough to fit the chicken. Place chicken in marinade and turn to coat. Then, close container and marinate in refrigerator for 4-12 hours.
    2. When ready to cook: light a grill with a medium-high flame, and allow grill to heat to 450-500°F. Place chicken on grill and cook, with grill lid closed, for 5 minutes without moving. Then, using tongs and/or a metal spatula, flip chicken. Brush chicken with remaining marinade. Cook on second side for 5 more minutes, or until chicken is cooked through and reaches an internal temperature of 165°F. Move chicken to a clean plate, and set aside.
    3. Place pineapple and bell peppers on grill, turning after 3-4 minutes. Cook for 3-4 more minutes, and then remove from heat. Turn off grill.
    4. In serving bowls, divide rice, corn, and beans. Add bell peppers and pineapple. Slice chicken and divide among bowls.
    5. Garnish with cilantro, avocado, and sliced jalapeño to taste.

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    Cinnamon Maple Pecan Granola

    Cinnamon Maple Pecan Granola
    Cinnamon Maple Pecan Granola

    “Hidden sugars,” I’m sure I’ve said, with sass loaded into my voice, about granola. When I have an opinion, I can get sassy about it — and I’ve been a bit down on granola before. In some ways, rightly so: the store bought kind is usually full of sugar, despite the “healthy” aura granola has compared to other cereals.

    But homemade granola deserves a second look. I admit it. There are no hidden sugars when you’re doing the cooking, and even better you can tweak and adjust and make a version that totally fits your tastes.

    Cinnamon Maple Pecan Granola
    Cinnamon Maple Pecan Granola

    In this recipe, the only sweetener is maple syrup (the flavor of maple syrup is perfect with oats in the morning). Everything else in the bowl is simple, too: rolled oats, pecan pieces, butter, chia seeds, ground cinnamon and a pinch of salt. Add that all to a bowl, mix it up, and toast it — you’re on your way to a delicious morning bowl! Easy peasy lemon squeezey. 🍋

    The house and my clothes smelled like maple and cinnamon for a full day after pulling a big tray out of the oven. ✨

    Pictured here: Granola, blueberries and banana in my breakfast bowl, topped with milk. BUT we also enjoyed this granola with yogurt (adds great crunch!) and as a desk snack (still have a jar-full for next week!).

    Cinnamon Maple Pecan Granola

    Cinnamon Maple Pecan Granola

    Published February 5, 2019 by
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    Yields: 2.5 cups   |    Active Time: 40 minutes



    Ingredients:

  • 3 cups rolled oats
  • 1 cup raw pecan pieces
  • 2 tablespoons chia seeds
  • 1 teaspoon salt
  • 1-1/2 teaspoon ground cinnamon
  • 1/4 cup coconut oil or butter
  • 1/2 cup maple syrup

  • Directions:

    1. Preheat oven to 300°F. Line a sheet pan with parchment paper.
    2. In the bottom of a large microwave-safe bowl, melt coconut/butter. Add: oats, pecan pieces, chia seeds, salt, cinnamon, and maple syrup. Use a spatula to stir until everything is evenly distributed.
    3. Spread oat mixture on prepared baking sheet in an even layer. Bake for 30 minutes, stirring every 10 minutes to ensure even cooking.
    4. Allow to cool and store in an air-tight contain. Serve with fruit and milk like cereal, eat plain as a snack, or sprinkle over yogurt for a parfait.
    5. Store in an air-tight container.

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    Wild Rice Salad with Pomegranate & Satsuma Mandarins

    Wild Rice Salad with Satsuma Mandarins

    Two delicious fruits are currently in season: Pomegranates and Satsuma Oranges.

    When I was a kid my dad would buy pomegranate as soon as it appeared in stores. Back then the fruit wasn’t “cool” and no one was talking about how it was a good source of antioxidants. In fact, I would take it to school for lunch and other kids would ask, “What is that?” (I got that a lot — I always had the most “interesting” brown bag lunches.) I’ve adopted my dad’s habit, and hop on pomegranate season as soon as the fruits look bright and red and juicy. I put them in salads (like this one with kale and delicata squash or this one with brussels sprouts) and add the juice to smoothies. My favorite is my dad’s Pomegranate Sorbet (!), but this wild rice salad is a a healthier way to enjoy the flavor.

    Wild Rice Salad with Satsuma Mandarins
    Wild Rice Salad with Satsuma Mandarins

    When it comes to citrus fruits, I’ve never been the biggest fan — it’s not that I don’t like oranges, there are just other fruits I like more. BUT during citrus season, when everything is at it’s peak and you can find blood oranges and ruby red grapefruits and mandarins… that’s when I get on board. Satsuma Mandarins are the best, aren’t they?!

    These two fruits together sing winter to me — they are a pop of fresh in an otherwise dull season, little gems in this wild rice salad.

    Wild rice, by the way, is another key here. It’s nuttier than white rice and gives this salad great texture and flavor. Either use leftover rice or cook the rice ahead of time. You can do this in an Instant Pot (affiliate link!) by placing 1 cup water and 1 cup wild rice in the pot and setting it to High Pressure for 28 minutes, and then allowing the pressure to release naturally.

    The whole thing is tossed with arugula (which is why it can be called a salad 😏). The bitterness of the greens are a good balance to the sweetness of the fruit and nuts. Add toasted pecans on top of that, and every bite is a combo of nutty and fresh and savory and sweet.

    Wild Rice Salad with Satsuma Mandarins

    Wild Rice Salad with Pomegranate & Satsuma Mandarins

    Published January 10, 2018 by
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    Serves: 6   |    Active Time: 20 minutes



    Ingredients:

  • 3-4 cups baby arugula
  • 2 cups cooked and cooled wild rice (leftover rice does great!)
  • 3-4 Satsuma Mandarins, peeled
  • 1/2 cup pomegranate perils 
  • 3/4 cups toasted pecans
  • Salt & pepper to taste

  • For the vinaigrette:
  • 1 tablespoon minced shallot
  • 1/4 teaspoon garlic powder
  • Juice from 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon honey 
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

  • Directions:

    1. Make the vinaigrette: Add all ingredients for the vinaigrette to a jar. Close jar and shake to combine.
    2. Assemble salad: In a large salad bowl, combine arugula, wild rice, mandarins, pomegranate perils, and toasted pecans.
    3. Drizzle vinaigrette over rice salad to taste, adding additional salt & pepper to your preferences. Toss and serve.

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