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Grilled Pork Fajita Bowl
Chef Chase marinates lean pork tenderloin in fajita spices (chili powder, smoked paprika, earthy cumin, and garlic) and extra-virgin olive oil, then grills it to tender perfection and piles it high on a bed of fluffy Mexican rice mixed with creamy pinto beans. On the side: Julienned charred sweet bell peppers and onions. It’s garnished with fresh pico de gallo (juicy chopped plum tomatoes, onions, jalapeño, and cilantro) and a lime wedge for a burst of acidity that brings to life all the incredible flavors in this hearty meal. Getting nearly three-quarters of your daily protein for less than 500 calories never tasted so good!
Nutritional facts
Protein
37g
Carbs
34g
Calories
480
Fat
22g
Ingredients
Canned Pinto Beans, Extra Virgin Olive Oil, Plum Tomato, Avocado Oil, Onion Powder, Garlic Powder, Black Pepper, Cumin, Cilantro, Chili Powder, Garlic, Sugar, Onion, Basmati Rice, Kosher Salt, Jalapeno Peppers, Mayonnaise, Chicken Base, Lime Juice, Lime, Pork Tenderloin, Greek Yogurt, Green Bell Pepper, Smoked Paprika, Red Bell Pepper, Cayenne Powder
Reviews
3.6
Based on 14 reviews
I would have liked it better with chicken or beef
Angelo Gallini · 12/24/24
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About Chase Evans
Chef Chase Evans began cooking simply to finance his studies. Working in a kitchen reminded him of playing organized sports in school. “Cooking in a professional kitchen is sort of the ultimate team sport.” His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Chase would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where looks to expand his knowledge while creating delicious and nourishing food.
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