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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    Paleo Tropical Blondies

    Hello, Monday! Did that weekend fly by for anyone else? I was lucky enough to spend the majority of the weekend outside in the sun, but while I was inside I was nerding-out: scrunched over my screen trying to transfer the Foraged Dish email list from one platform to another. 

    When I first set up my blog to send new posts out to subscribers via email, it was a set it and forget it situation. I literally set up the function and moved on, trusting that the platform was working and doing it's job. It's been a while since I checked in, and taking a look this weekend put a spring in my step!  If you subscribe to Foraged Dish via email, THANK YOU! I was happily surprised to see some familiar names, as well as new names, on my newsletter list. I love that I can share this place (is a blog a place? I'm going to call it one) with you, and I love hearing from you! (If you don't subscribe yet, and you're wondering how you can get in on all of that delicious action, you can click here or on the button in my lefthand sidebar that says "SIGN ME UP!"). 

    Now, for the real news: Paleo Tropical Blondies. They're cookie bars. They're full of pineapple, macadamia nuts and coconut, but are totally grain- and refined-sugar-free! News worthy? Yes! 

    I have always been a big fan of cookie-like goods. Chewy cookies are my favorite, which is why I've always had a weak spot for blondies. Blondies are like extra thick, extra chewy cookies (and in this case, extra is totally better).

    Topped with extra coconut, they're pretty much a tropical vacation. Since I stayed in Colorado for my Spring break, this is as close to a tropical vacation I've been this year! I took them with me on a weekend climbing trip, and basked in the glory of vacation with every bite. I was on the beach in my head at least. 

    If needing a vacation is not enough to convince you to make these, consider this: these cookies have less than a 4th of the sugar that most energy bars have. Since I was taking these with me in place of store-bought bars, I did some research. While I'm a big fan of LÄRABARs, they have 18 grams of sugar, and other bars have almost twice that! I felt better eating these Paleo Tropical Blondies than any of the bars at the store. They're full of healthy fats and protein from real ingredients. 

    This recipe was shared at Simply Natural Saturdays. 

    Paleo Tropical Blondies

    Paleo, Primal, Grain-Free    |       |    Print This Recipe

    Soft little blondies with macadamia nuts and pineapple.

    Serves: 9   |    Total Time:



    Ingredients:

    • 1/2 cup almond flour
    • 1/2 cup coconut flour
    • 2 tablespoons arrowroot powder
    • 1/4 cup desiccated coconut 
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 ripe banana, mashed
    • 2 egg
    • 2 tablespoons honey
    • 1/2 cup coconut oil, melted
    • 1/2 teaspoon vanilla
    • 1/4 cup macadamia nuts
    • 1/4 cup minced pineapple
    • 2 tablespoons desiccated coconut, for topping

    Directions:

    1. Preheat oven to 350°F. Generously grease a 9 x 9 pan or pyrex dish with coconut oil. 
    2. In a small mixing bowl, use an electric mixer to cream together the coconut oil, honey, and banana. Add the vanilla and eggs and beat until incorporated.
    3. In a separate bowl, whisk together the almond flour, coconut flour, arrowroot powder, 1/4 cup of desiccated coconut, salt, and baking soda. No clumps should remain. Add the dry mixture to the wet mixture and use a spatula to stir until a sticky dough forms.
    4. Fold in the minced pineapple and macadamia nuts. Press the dough into an even layer in the prepared baking dish. Sprinkle with remaining 2 tablespoons desiccated coconut. Bake for 20 - 30 minutes, until golden on top and a toothpick comes out clean when inserted into the middle. 
    5. Allow to cool for 10 - 15 minutes before slicing into 16 even rectangles. Store in an airtight container. 
    6. TIP: Taking these on an adventure instead of store bought bars? Wrap them snuggly with saran wrap instead of using a zip lock. The tighter packing job will help prevent them from crumbling.

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    Paleo Carrot Cake Coconut Smoothie

    What do you do when you need a "reset"? 

    Last week, we had a really grey day. It wasn't just cloudy--it actually hailed and snowed before the clouds gave way! It left a heavy feeling on everything: spring's first daffodils sagged to the ground, people moved slowly, and my pep, which often correlates with sunny weather, settled at ho-hum levels. 

    Often my "reset" button is going for a run. When I'm in a rut, running is like mediation for me. The practice of mediation usually emphasizes not thinking at all, but I struggle with that. The meditative state I find while on a run is different. It's quiet so that I can reflect, but I can't think too hard. Instead my mind just wanders in an unconstrained stream of consciousness. 

    Paleo Carrot Cake Coconut Smoothie

    I love the freedom that comes with running, so when I awoke to that grey, grey day last week, I was sort of bummed. Not only was the cloud cover leaving me feeling "blah," it was keeping me from enjoying springtime on the trail. I needed something to make the morning brighter. The answer: a Paleo Carrot Cake Coconut Smoothie.

    The color of this smoothie was enough to get me excited. And then I took a sip, and left that grey-mood on the floor. It was creamy and luscious (thank you, coconut milk!), and bright and fresh (an you too, fresh ginger and pineapple!). I used coconut water, which is great for hydration--this smoothie probably would makes a great post run gulp, but hey--sometimes you wake up to hail and you just have to take life as it comes. Packed with Vitamins A and C, this smoothie is a powerhouse in a glass and totally brightened my week. I hope it can do the same for you! 

    Paleo Carrot Cake Coconut Smoothie

    Published March 15, 2015 by
       |     Print This Recipe

    Serves: 2   |    Total Time: 10 minutes



    Ingredients:

    • 2 medium-sized carrots, roughly chopped
    • 1/2 cup coconut water
    • 1/2 cup milk of choice (dairy, nut milk, coconut milk, etc)
    • 1/2 cup pineapple, fresh, frozen or canned
    • 1/2 cup pineapple juice
    • 1 banana, frozen
    • 1/2 teaspoon minced fresh ginger root
    • 1/8 teaspoon cinnamon
    • Pinch teaspoon cloves
    • Pinch teaspoon nutmeg
    • 1/4 cup crushed ice
    • 1 tablespoon toasted coconut, for garnish

    Directions:

    1. Add all ingredients aside from toasted coconut to blender and puree until smooth.
    2. Pour into two glasses, and garnish with toasted coconut. Serve cold.

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