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Nutrition Facts
Serving Size 343 g
(Approx. 4 Servings)
Amount Per Serving
Calories 480 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 910 mg 38%
Total Carbohydrate 50 g 17%
Dietary Fiber 11 g 44%
Sugars 4 g
Protein 24 g
Vitamin A 25% Iron 15%
Vitamin C 45% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pepita Fajita Bowl

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

3/4 cup(s) red onion, very thinly sliced
1 1/2 Lb Mi Comida Boneless Skinless Chicken Leg Meat
1/3 cup(s) pepitas
1 Tbsp olive oil
8 4/5 Oz Central Market Microwaveable Grains White and Red Quinoa
8 Oz H-E-B Spring Mix
1 cup(s) H-E-B Broccoli Slaw
15 Oz black beans (no salt), drained and rinsed
1 cup(s) sweet corn, drained, or use defrosted frozen corn
1 large avocado, cubed
1 cup(s) pico de gallo
8 Oz Central Market Zuki Zuki Bean Chips
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Chop onions into very thin slices. Chop chicken fajita meat into bite size pieces.
Heat a large skillet over medium high heat. Toast pepitas lightly in a dry pan for 2-3 minutes, just until fragrant. Remove from pan and reserve.
Return pan to stove. Add oil and fajita meat to hot pan. Brown on all sides. Add onions. Sauté until onions are soft and meat is fully cooked through, about 5 minutes. Add 1/2 cup water to pan and stir for 1 minute to deglaze pan and release remaining browned bits. Remove chicken from pan, including all remaining juices and set aside.
Cook quinoa blend according to package directions.
To assemble bowls, place lettuce blend in bottom of bowl. Arrange broccoli slaw, bean, corn, avocado, pico de gallo, quinoa and chicken around edge of bowl.
Garnish with toasted pepitas and serve with Adzuki bean chips.


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