Easy, Crock-Pot, Chicken Fajita Bowls

Servings: 6
Preparation Time: 10 minutes

Ingredients:

Crock-Pot Chicken:

• 6 boneless skinless chicken breasts, thawed
• 2 cans chopped tomatoes with jalapeños
• 3 tablespoons tomato paste
• 1/2 tablespoon organic ground cumin
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1 tablespoon Himalayan Pink Salt
• 1 tablespoon organic chili powder
• 2 cloves garlic, crushed
• 2 small organic limes
• 1 small onion, sliced into rounds
• 6 cups chopped lettuce of choice

Optional Toppings:

• chopped fresh tomatoes
• fresh cilantro
• lettuce
• sour cream
• cheese
• shredded purple cabbage
• sliced radishes
• sliced avocado
• black olives
• cooked grains like rice, quinoa, etc.
• beans

Directions:

Grease Crock-Pot with coconut oil, palm shortening, or butter.

Place chicken breasts, canned tomatoes with jalapeños, tomato paste, cumin, coconut oil, salt, chili powder, garlic, juice of one lime, and onion in Crock-Pot. Cook on high for 4 hours or low for 6 hours.

Shred with fork. Squeeze remaining lime over chicken. Mix.

Fill bowls with lettuce, and then top with a scoop of chicken. Add additional toppings of choice and enjoy.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Arugula Pesto Chicken

Servings: 4
Preparation Time: 30 minutes

Ingredients:

Chicken:

• 4 small chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Italian seasonings
• 1 teaspoon minced garlic

Arugula Pesto:

• 4 cups fresh arugula
• 1 cup fresh basil
• 1/4 cup pine nuts
• 1 teaspoon minced garlic
• 1 teaspoon sea salt

• 1/4 cup coconut oil, melted
• 2 Roma tomatoes, thinly sliced
• 4 cups cooked zucchini pasta*

Directions:

In a bowl, combine chicken breasts, olive oil, vinegar, Italian seasonings, and minced garlic. Toss to coat.

Grill chicken breasts over medium heat for about 6–8 minutes on each side or until cooked through. Alternately, you can sauté the chicken breasts in a large skillet over medium heat for about 6–8 minutes on each side.

Meanwhile, combine arugula, basil, pine nuts, garlic, and salt in a food processor. While greens are blending, drizzle in coconut oil. Blend until smooth.

Slice chicken breasts and place over zucchini pasta. Top with arugula pesto and tomato slices. Sprinkle a little Parmesan cheese, if desired.

*Make your own zucchini pasta using a julienne peeler, vegetable peeler or mandolin.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!

Thai, Coconut Curry

Servings: 4
Preparation Time: 45 minutes

Ingredients:

Marinated Meat:

• 2 boneless, skinless chicken breasts or approximately 1 1/2–2 cups chopped raw chicken or about 1 pound thinly sliced beef or meat of your choice
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ginger, ground or freshly grated
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons lemon or lime juice
• 1 tablespoon cornstarch or arrowroot starch, optional

Sautéed Vegetables:

• 1 tablespoon coconut oil or butter
• 1 medium onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 large carrot, peeled and coined

Curry Paste:

• 2 tablespoons coconut oil
• 2–3 teaspoons curry powder
• 1 inch fresh ginger, grated
• 2 cloves garlic, minced
• 1/4 teaspoon hot pepper powder, optional

Sauce:

• 2 cups coconut milk*
• 3/4 teaspoon salt
• 1 tablespoon whole sugar
• 1/4 cup finely chopped basil, optional

Directions:

Mix all marinated meat ingredients together in a container with a cover and allow to marinate in refrigerator for at least 3 hours or overnight.

In a medium skillet, melt the coconut oil over high heat and sauté onion, bell pepper, and carrot until crisp-tender, about 5 minutes. Remove the veggies and keep warm in a covered bowl.

In the same skillet, melt 1 tablespoon coconut oil. Add the marinated meat and sauté over medium-high heat until cooked through, about 10 minutes.

Lower heat to medium and push the meat to one side of the pan. Add the curry paste ingredients to the open side of the skillet and stir together until combined.

Add coconut milk to the skillet. Add the salt and sugar and stir thoroughly to incorporate curry paste. Cook over medium heat until beginning to boil, stirring continuously. Add the veggies and the basil, if using. Serve hot over jasmine rice.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Melodie from Fort Mill, South Carolina, won $50 for this recipe! Submit yours here!