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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    Baked Oatmeal Apples

    Baked Oatmeal Apples
    Baked Oatmeal Apples

    Breakfast already ready when you wake up. Seems like a dream, doesn’t it? But lately my approach to breakfast has been exactly that, batch making breakfast one or two times a week (things like casseroles, baked oatmeal, and frittatas) so that when I wake up there is one less thing to do as part of my routine. I usually do this on weekends, when there’s no rush to get out of the house.

    Mornings are the best. (Who’s with me?) They are the best for a pretty specific reason (IMO), and that’s the peace and quiet they bring (morning lovers will understand).

    That peace and quiet is largely possible due to routine for me. And it’s really hard to change something about your morning routine. I’ve tried adding in meditation (lasted about 14 days), journalling, and stretching, but none of them stick. What I usually find that adding more in just brings unnecessary stress during those early hours. When it comes to mornings, I’m all for simplifying.

    Baked Oatmeal Apples
    Baked Oatmeal Apples

    Batch making breakfast fits perfectly into that scheme: as soon as I’m done making my morning coffee, I’m serving myself breakfast. No decisions necessary. No thinking. Just something absolutely delicious to eat. And in this specific case… something perfectly fall, too! Cozy apples filled to the brim with baked oatmeal and warm spices, like nutmeg, cloves, and cinnamon.

    If you like cinnamon apples, or apple pie, but maybe don’t want quite that much sugar for breakfast, you’re going to love these apples. They’re not as a sweet as the “inside out apple crisp apple” recipes you may have tried, truly more like baked oatmeal stuffed inside of an apple, with the natural fruit juices leading the way in flavor.

    That said…. with a little whipped cream they could make a cozy dessert later in the day.

    My favorite types of apples are the crisp and juicy ones, and those are also the ones that work best in this recipe. Think Honey Crisp, Jonagold, or Granny Smith (that last one will be a big more tart, for those of you that love tart flavors). I used some Gala here.

    Baked Oatmeal Apples
    Baked Oatmeal Apples

    Baked Oatmeal Apples

    Published October 25, 2018 by
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    Serves: 6   |    Active Time: 60 minutes



    Ingredients:

  • 6 crisp apples
  • 2 tablespoons butter, melted and cooled
  • 3 tablespoons maple syrup
  • 1/2 cup milk
  • 1/2 cup whole milk yogurt
  • 1 egg yolk
  • 1 teaspoons vanilla extract
  • 1 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/16 teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans
  • To serve: plain or vanilla yogurt

  • Directions:

    1. Preheat oven to 375°F.
    2. Using a paring knife, cut the tops off the apples and save for step 5. Using a spoon with sharper edges, such as a melon baller, scoop out the apple core and some of the flesh. Be sure the leave at least a 1/4-inch thick outer wall of apple all the way around. Reserve the flesh you’ve removed from the apples, discard of the seeds and pith.
    3. Chop up the reserved apple flesh and place in a medium mixing bowl, along with the melted butter, maple syrup, milk, yogurt, egg yolk, and vanilla. Stir to combine.
    4. Add the dry ingredients to the bowl: rolled oats, cinnamon, nutmeg, cloves, baking powder, salt, and chopped pecans. Stir until full combined.
    5. Arrange apples in a baking dish and scoop oat mixture into the cavity of each apple. Place the apple tops back on, and place baking dish on center wrack in oven. Bake 35-45 minutes, until apples are baked though.
    6. Allow to cool 5-10 minutes before serving. Serve on plates with yogurt (for breakfast) or whipped cream (for dessert).

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    Roasted Zucchini, Corn & Basil Salad

    Roasted Zucchini, Corn & Basil Salad
    Roasted Zucchini, Corn & Basil Salad

    This salad is made of three quintessential mid-summer crops: corn, zucchini, and basil.

    Zucchini is one of my all-time favorite veggies, because it’s so versatile. It’s good sautéd, raw, zoodled, or in this case, roasted (any grill masters out there? You can do the roasting over an open flame if that’s more your style!). Use young zucchini in this recipe. They are more tender, have smaller seeds, and you can simply cut them in half (the long way) rather than into strips. Yellow summer squash would work well too! 

    Roasted zucchini needs little in terms of seasoning, but there’s not that’s not made better by a littler fresh basil (Right?!). We've been swimming in basil, harvesting handfuls every night, and adding it to salads is SO good.

    There’s a saying, “things that grow together go together,” and it’s certainly the case with zucchini, corn and basil — Good warm or cold, this salad is the perfect backyard grill out side dish!

    To turn this recipe into a heartier salad, one you could eat for lunch, try adding shredded parmesan and diced avocado. 

    Roasted Zucchini, Corn & Basil Salad
    Roasted Zucchini, Corn & Basil Salad

    Have even more zucchini to use? Try these zucchini bread pancakes.

    Roasted Zucchini, Corn & Basil Salad

    Published July 24, 2018 by
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    Serves: 4   |    Active Time: 30 minutes



    Ingredients:

  • 4 small zucchini
  • 3 cobs of corn
  • 1/2 cup fresh basil
  • 2-3 tablespoons olive oil

  • For the vinaigrette:
  • 1 clove garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon honey or maple syrup

  • Directions:

    1. Preheat oven to 450°F. Slice the zucchini into long strips, about 1/4 inch to 1/2 inch thick. Brush zucchini and corn with olive oil and place on sheet pan. Bake for 20 minutes, until softened. Turn oven to high broil, and cook for 3-5 more minutes, just to get the corn and zucchini really roasted. (Note: You can also do this step on your grill, and skip the oven!)
    2. Allow zucchini and corn to cool so that you can handle them with out burning yourself. Arrange zucchini in a salad bowl, and then use a knife to cut the kernels from each corn cob. Add kernels to the bowl. Cut basil chiffonade style, reserving a few whole leaves for garnish, and add to the bowl. Toss everything to combine.
    3. Combine all ingredients for the dressing in a jar and shake. Pour over salad, top with reserved basil leaves, and serve.

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