Gluten-Free Fajita Fun Bowl

Every now and again you just cravvvvve a take away or pizza or a good ole Mexican dish, but that doesn’t mean you have to completely throw healthy eating out the window! Instead, you can whip up a super easy, tasty (and inexpensive!) dish to devour yourself or maybe even share with friends or family (if they’re lucky). Fajita Bowls are full of flavor and they’re not going to obliterate your diet, so its a win-win!

If you stock up on a decent spice and herb cabinet, you will not regret it! Sure, you’ll spend a few dollars to get everything, but you won’t have to buy another herb or spice for about a year! I made the seasoning today with what I had in the cupboard – so all I had to buy was the chicken and veg. On that note, I’ll make a post about the ultimate spice list later this week!



(Serves 2-3 people)


For the Seasoning

3 teaspoons chili powder

3/4 teaspoon of garlic powder

1/4 teaspoon cayenne pepper

1 teaspoon paprika

1/2 teaspoon cumin

3/4 teaspoon onion powder

NOTE: This is not super spicy. If you like a kick of heat, add 2-3 dashes of red chili flakes to this mix, or put some sriracha on the dish when its plated


For the Fajita Bowl

2 chicken breasts, thinly sliced

1 red pepper, thinly sliced

1 green pepper, thinly sliced

1/2 large yellow onion, sliced



Optional: 1/2 lime that you can squeeze onto the bowls / crushed cashew nuts for topping / 2 small sliced tomatoes for bowls



  • Mix all the seasoning spices in a bowl
  • Put the sliced veg into a ziplock bag and add 1 teaspoon olive oil and 2 teaspoons of the seasoning, then close, shake and mix
  • Put the sliced chicken into a separate ziplock bag, and add 1 teaspoon olive oil and the remainder of the seasoning – close,shake and mix so that the seasoning evenly covers all the chicken
  • Generally, I’ll leave the two bags to marinate in the fridge for a few hours to really take in the flavor, but if you’re starving just proceed to the pan – no judgement here.
  • Heat a wok on med-high heat and add the peppers and onion. Cook for 3–4 minutes, stirring occasionally
  • Push the veg to the side of the wok, making a hole in the center. Add a teaspoon of olive oil, then the chicken
  • Allow cook for two minutes, the stir the chicken and veg together
  • Cook for a further 3-6 minutes, tossing occasionally until the chicken is fully cooked (white center)
  • Line two bowls with the spinach (or if you don’t have spinach, use lettuce/kale/mixed leaves) then place the vegetables inside
  • Add the chicken, tomato, and lime, and if you desire – the crushed cashews and dive in!


Love, Laura