Ingredients
Directions
- 1
Caramelize onions by slicing thinly and sautéing on super low heat for 45 minutes, stirring every few minutes.
- 2
Roast zucchini slices at 425F for 20 minutes, flipping once, with salt, pepper, and EVOO.
- 3
Sauté red peppers thinly sliced on a pan with salt and EVOO.
- 4
Season chicken intensely with fajita mix spice, cumin, paprika, and chili, then sauté 5 minutes on each side on medium, flip, and cook for another 2 minutes on low with cover.
- 5
Blend fresh tomatoes, garlic, balsamic, salt, and lots of basil in a food processor to make the salsa, then drain excess water.
- 6
Assemble the burrito bowls with the ingredients above.
