TDWT Chow Time: The Fajita Bowl

It's alright, I'm doing fine.

No, really.

I don't feel deprived at all.

In fact, as I continue to improve my cooking skills, it's becoming easier and easier all the time.  To be able to cook your own delicious meals is satisfying in itself, but to be able to eat like a king whilst knowing that you've taken yourself one step closer to becoming a chiseled Adonis, well, that's just icing on the cake (figuratively speaking, of course).

Goodbye, McDonald's.

Hell, I don't even need Chipotle anymore.  Sure, Chipotle, while high in calories, is probably your best bet when you're craving fast food but don't want to fill your body with body composition-wrecking balls of poisonous shit, but I've got something better for you.  A food that you can eat every day without feeling guilty.  A pile of scrumptious ambrosia that's fit for a god.  Not one of those fat, lazy gods either.  I'm talking Hercules-friendly chow here.

Now before you start with the whole "but, like, he was only half-god, bro" stuff, I'm just going to go ahead and jump right to the recipe.  This makes two servings, but you can double or triple the recipe if you're looking to have lunch/dinner for a few days.

Kittoe's Fajita Bowl of Awesomeness

Get this:

Boneless, skinless chicken breast
Poblano pepper (green peppers will work if you can't find them)
Onion
Canned chipotle peppers in adobo sauce (should be in the Mexican section of the grocery store)
Fajita marinade
Lettuce (those bags of pre-shredded will work)
Salsa (I use Mrs. Renfro's chipotle corn salsa)
Low-fat or fat free sour cream
Reduced fat or fat free shredded Mexican blend or cheddar cheese
Canned pinto beans (or bean of your choice)

Do this:
 
1.  Slice the chicken breast into bite-sized cubes.  Toss in a large Ziploc bag with the fajita marinade.  I don't really measure how much I use; I just make sure to use enough to get decent coverage of the chicken.  Throw into the fridge and let it marinate for up to 2 hours.

2.  After you've let the chicken soak up all the deliciousness of the marinade, grab the pepper and slice it into strips.  Do the same with the onion.  If it's a large onion, use from a third to about half of the onion; if it's small, use from a half to three quarters of it.

3.  Depending on how much you can tolerate spicy foods, grab 1-3 of the chipotle peppers out of the can and chop them into a fine mush.  These bad boys are hot as all hell, so be careful.

4.  Heat a bit of oil in a wok or skillet with medium-high heat for a minute or so.  Empty the bag of chicken into the pan.  Then dump the peppers, onions, chipotle pepper mush and about a 1/2 cup of beans intot he pan, mixing it all together with a wooden spoon.

5.  Let it cook for about 15 minutes, or until the chicken is cooked through, stirring and tossing often.  Personally, I enjoy using my wok and tossing the food into the air;  it makes me feel like I'm in an episode of Iron Chef.

6.  When it's done, divide it into two bowls and top them with the lettuce, a small handful of cheese, some salsa and a dab of sour cream.

7.  Serve, eat and watch as your girlfriend/boyfriend/buddy suddenly finds you incredibly impressive.

Done and done.

If you've tried this or have any variations you'd like to share, comment!