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
Nutritional facts
Protein
50g
Carbs
50g
Calories
570kcal
Fat
18g
Ingredients
Canned Pinto Beans, Black Pepper, Cumin, Tomato Paste, Cilantro, Chili Powder, Garlic, Canned Roasted Tomatoes, Sweet Paprika, Onion, Basmati Rice, Light Soy Sauce, Kosher Salt, Jalapeno Peppers, Mayonnaise, Chicken Base, Grapeseed Oil, Lime Juice, Pork Tenderloin, Greek Yogurt, Orange Juice, Red Bell Pepper
Contains milk, eggs, wheat, soybeans.
Reviews
4.6
Based on 459 reviews
Needed more herbs or something
Davida · 05/07/26
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About Chase Evans
Chef Chase Evans began cooking simply to finance his studies. Working in a professional kitchen reminded him of playing organized sports in school; it's the ultimate team sport. His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Evans 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 he looks to expand his knowledge while creating delicious and nourishing food. When he's not in the kitchen, you can find him on his drum set.
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