Cooking With Bo: Healthy Chicken Fajitas with Fresh Pico de Gallo

Ashley mentioned that there has readers and our friends alike requested the recipe from our fun post-race Mexican dinner on Sunday night.

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I’m happy to oblige as I loved the final result! I’ll first say that I’ve never really studied Mexican cooking; I just love it and have always experimented with it. I do really want to learn more including how to cook the many delicious braises that are always bursting with flavor and spice. That said, one of my go-to simple and incredibly delicious Mexican dishes is chicken fajitas with fresh pico de gallo.

You can make these with any part of the chicken but if you want to keep it super lean and healthy, I recommend boneless, skinless breasts. One of the keys to good chicken fajitas (especially if you use boneless breast) is a good marinade. The other keys are very fresh ingredients and just a little patience when it comes to prep work.

Chicken Fajitas with Fresh Pico de Gallo

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Ingredients (Makes enough for 4 – 6):

For the Fajitas:
8 small corn or flour fajitas
4 boneless-skinless chicken breasts
2 medium yellow onions
2 bell peppers (color up to you)
Vegetable oil (for sautéing)

For the Marinade:
Juice of 1 Orange
Juice of 1 Lime
4 tablespoons of EVOO
3 tablespoons of fresh minced cilantro (coriander if you’re British)
1 tablespoon of cumin
1 tablespoon of chili-powder
1 tablespoon of fresh minced white onion
1 teaspoon of fresh minced garlic
1/2 teaspoon of salt
1/2 teaspoon of fresh ground black pepper
1/4 teaspoon of cayenne pepper (optional)
Minced jalapeños for extra heat (optional)

For the Pico de Gallo:
Two large tomatoes (diced into small squares)
One Jalapeño Pepper (seeded and minced) (more if you like it spicy)
One small white onion (minced)
1 garlic clove (minced)
Juice of 1/2 – 1 lime (to taste)
Minced cilantro (to taste – I like lots, like a half a bunch you would buy at the grocery store)
Salt and pepper to taste

Instructions:
1) Combine marinade ingredients in a glass bowl or a Ziplock bag. With a sharp knife, pierce the chicken breast a few times so that the marinade fully penetrates the chicken. Place the chicken in the marinade and put in the refrigerator for at least 1 hour and up to 4 hours.

2) While the chicken is marinating, do the rest of the prep work (again, if you might need to have some patience unless you’re really fast with a knife). Start with the onions and the bell peppers. Cut off the tops and bottoms of the onions and slice into strips along the grain (they will soften more easily this way). Then cut the bell peppers in half vertically and seed them. Cut out the top and slice into strips about a half an inch wide. Put the onions and the bell peppers aside separately and proceed with the prep work for the pico de gallo. First, dice the tomatoes. I find it easiest to fist cut the tomatoes vertically and then notch out the tops. Then lay the halves on their sides and slice vertically into strips cutting almost to the root end making sure that the tomato is still together. Then cut one or two slices horizontally again, not all the way through. You should now have a tomato half that can be easily diced simply by cutting vertically across the tomato. Now mince the white onion. Again, one more technique. Peel the onion skin and then cut the onion in half through the root end. Cut the top end off but leave the root end on. Make vertical cuts close together from the tip to close to the root, then slice across the grain to make quick work of the mincing. Finally mince the jalapeño after seeding it (or include the seeds if you like it spicy) but be careful, if you touch any part of your face after mincing a raw jalapeño, IT WILL BURN. Finally, mince the garlic clove in the normal way (really just rapid chopping – if anyone has a great garlic mincing trick please don’t hesitate to share).

3) To assemble the pico, leave the tomatoes in a colander for 30 minutes over a bowl while the juices drain (this is so the pico isn’t too wet). After 15 minutes, add the rest of the ingredients except the lime juice and the salt and pepper and mix together to let the flavors mingle. Finally after another 15 minutes, transfer to a bowl, add the lime juice and salt and pepper to taste.

4) To cook the fajitas, first take the chicken out of the refrigerator, pound the breasts to tenderize them, and slice the chicken into strips. Put a large sauté pan on medium heat and once its heated add a bit of oil and add the onions. Cook the onions until they soften and slightly browned, making sure that they don’t burn. Remove the onions to a bowl and cook the bell peppers in the same way. Finally, turn the heat up to medium-high and cook the chicken pieces until they brown slightly. Deglaze the pan with a little bit of the marinating liquid making certain that it heats up enough to kill any germs (it has been in contact with raw chicken). Add the onions and peppers back to the pan and mix together.

5) Heat the tortillas on a pan and add a bit of the fajita mixture, some pico and a little cheese or sour-cream and a bit of fresh minced cilantro.

I hope you enjoyed this episode of Cooking with Bo.  Does anyone have any favorite Mexican recipes that they would like to share? Or recipe requests for next week?

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Geneva Half Marathon Race Recap

The Geneva Half Marathon was an awesome race and I’m so excited to do it again next year!

Due to the 8:30am start, Charlie and I were able to enjoy a good night’s sleep before waking up around 6:30. We got dressed, sorted through our race day essentials, ate peanut butter and banana sandwiches and sipped coffee before heading out the door.

We knew that the course conditions wouldn’t be ideal as the wind was howling and the temperatures were in the mid 40s when we left the house. Instead of second guessing our race day outfit choices we stuck with our plan and instead each added a throwaway layer on top which we could wear for the first few miles.

Getting to the starting area was easy for us as it is only 2 tram stops away from my flat. We arrived by 7:40 and within minutes were able to find the special area for corporate sponsor athletes. It was so nice to have warmth, bathrooms, water, bananas, and a dedicated bag check which we could use before the race versus sitting out in the cold. P&G did a great job supporting employees who ran in any of the races this weekend!

The P&G corporate team took a quick team photo before the start which was partial chaos and partial hilarity as the poor photographer tried to heard the runners into a single group photo.

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With a few minutes left before the race, a group of us headed into the corrals trying as best as possible to move into the section on our bib. It was crowded but we eventually found ourselves near the 2:00 pacer. The music and energy was amazing as people got pumped to run either 13.1 or 26.2 miles.

Charlie, Laura, Charlie Brown, Emily and I started together as they thought it’d be fun to stick together at the start, doing their part to push me to a PR. The girls and their motivation was exactly what I needed while we stood in the crowd trying to warm up. I decided to give my throwaway top to Charlie Brown who was shivering due to the cold. Stripped down to just my tank and P&G technical shirt paired with compression socks and Lululemon shorts, I was ready to run. Laura and Charlie told me to start my Garmin as we crossed the start but immediately switch it to clock mode. Their sole goal was to pace me to a PR and the only way they wanted to do that was by starting smart.

The start was super crowded and congested but instead of weaving in and out of slower runners, we moved to the right side of the road and just tried to find a comfortable pace and move with the crowd. Instead of putting my headphones in I let the girls constant conversation entertain me. Laura promised to stick with me the entire time while Charlie said she’d go between our pace and the rest of the groups pace, depending on how her legs felt. Based on the elevation chart, I knew the first few miles would be rolling hills but nothing too extreme. image

The first 5 miles were absolutely gorgeous and an area which I had never run. The paved road lead us through flower fields, horse farms and vineyards. None of us could stop smiling as it was so peaceful and relaxing. The girls kept their promise to entertain me as we enjoyed the rolling hills and tried to take our minds off the wind and cold. None of the girls shed their layers until mile 5 or 6, proof of just how cold and windy the course was. (All photos in this post are compliments of Charlie, Leah and Charlie Brown as I was too focused to take any race photos.)

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Mile 1: 9:49 (congested start)

Mile 2: 8:57

Mile 3: 8:48

Mile 4: 9:06

Mile 5: 9:10

Mile 6: 9:04

I broke out the Margarita Shotblocks at mile 5, chewing 3 right before the water station. At this point my legs felt great and I was so excited to be running with the ladies. As we caught sight of the lake I realized that based on the way I was feeling, a stretch goal of sub 2 may be possible. image (4)I couldn’t contain my excitement and started chanting sub 2 with the girls as we meandered through a small town. We started a steep 3/4 mile down hill just as we caught sight of the lake. We took this mile a bit faster, stretching our legs out and trying to pick up some time before getting down to the lake. The girls told me to spend this mile focusing on loosening my arms and shoulders and finding my breath. I did just that and started looking forward to mile 7 when we’d see our cheering squad which included Bo, Katie, Sarah and Ugo who is now a year old.

As soon as we hit the lake we were also met with strong winds. I did my best to maintain my pace even though the energy level dropped as we were no longer in new territory. This path along the lake is my regular running path so there were no fun sights or surprises. There were a few people cheering along the lake but I slowly found my legs losing momentum and falling a few steps behind the group. I took my mind off my heavy legs by starting to look for Bo. They were so loud and cheered for everyone in our group while snapping some great photos!

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As you can see, my lovely P&G technical shirt was more than a bit short on me, hence the reason I wore a tank under it for Sunday’s race. I don’t think I’ll be wearing this shirt again as I was more than a bit sub conscious of it during the race and found myself pulling it down every few steps.

Mile 7: 8:45 (downhill)

Mile 8: 9:11

Mile 9: 9:23 (water station)

Mile 10: 8:57

We eventually weaved into the shopping area of Geneva, running down the cobblestone path before crossing a small bridge over the river and looping back out towards the botanical gardens. As soon as my watched beeped, signaling the end of mile 10 my body started to hit a wall. I took a Vanilla Gu in hopes that this would give me some energy and quickly walked through the next water station. I told Charlie and Laura that I was going to give the next 5k every ounce of effort but that I was feeling empty. We saw Jason, Leah’s fiance who gave us a big cheer as we passed. The smile on my face is 100% fake in this picture.

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The ladies said that it should hurt as I’d pushed my legs and pace for the first 10 miles and this is where I needed to dig deep. In retrospect, I probably should have put in my headphones at this point but instead I just kept listening to the sounds on the course and dreading the next 5k. These miles went on forever as the road looped us down to the botanical gardens and cut back and forth through the town versus taking the straight, shorter path I thought we were taking. We also had two hills in this portion which I am sure were nothing on an elevation map but at that point they felt a bit like Everest.

Charlie and Laura made sure that I didn’t stop to walk instead convincing me that jogging was better than walking at this point. These girls were my rocks. Without them I would have never kept moving on at a steady jog as my whole body ached. I wanted to cry as the wind made every mile feel longer than the last.

As soon as we finally exited the botanical gardens I knew we were on our way back. We passed the hotels and finally crossed back to the Mont Blanc bridge. None of us could see a finish line so we didn’t know whether we had to run back into the park, where the 5k had ended the previous day. Suddenly I heard Charlie scream SPRINT. I pushed forward with all my effort, possibly moving some people aside who were leisurely making their way to the finish line. I was so focused on finishing that I didn’t even notice Bo cheering on the sidelines, snapping the below pictures.

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Mile 11: 10:00

Mile 12: 9:59

Mile 13: 9:40

Mile 13-13.2: 9:14 pace

At this point I hadn’t looked at my watch since the 10k split. I was worried that the slower final 5k had killed my hopes for a PR but as I clicked over to my stopped watch I saw the beautiful number 2:03:01 – a PR by more than 2 minutes!

I was tired and in pain but so thankful for the PR. Deep down I started the day hoping for a sub 2 hour half marathon. Part of me was disappointed for a minute until I realized that considering the wind and my strong effort, I should be nothing but happy. A PR is a PR and I know that sub 2 hour half marathon will come soon – hopefully this year!

Our group quickly reunited in the P&G tent to celebrate multiple PRs and a great half marathon. Huge congrats to Ranald who ran a sub 1:30 half – crazy impressive effort!

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All I wanted after the race was water and a banana though the rest of the girls were more than excited to enjoy the post race cakes, cheese, espresso, and dried meats! After 30 minutes or so we headed out to the lake so I could follow through on my promise. During the 5k on Saturday the girls insisted they could pace me to a PR. I laughed and said that if they could pace me to a PR I’d return the favor by jumping in the lake.

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The girls quickly realized that I am a girl of my word and my legs were very appreciative for the cold ice bath!

Thank you to everyone for your positive thoughts, congratulations, and support during this training cycle especially the Team Naturally girls and Emily who were by my side for every mile and for Bo who was the most incredible cheerleader and supporter all weekend!

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What Is Your Favorite Post Race Meal?

I was hoping to post my half marathon recap tonight but unfortunately I am waiting on a few more pictures so I can do it justice.

Instead, I’ll share with you how we celebrated after the race instead!

Our walk home from the lake was quite fast, as you can expect, since I was freezing.

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The jump in the lake was definitely fun and a great ice bath but I definitely claimed first shower as soon as we walked through the door!

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While I was in the shower Bo and Charlie had the great idea to make mimosas and homemade hot chocolate. Using the juicer to make fresh orange juice made these mimosas even more delicious than normal!  This was the perfect post race celebration as the champagne helped ease the pain and felt quite celebratory while the hot chocolate was rich and warm.

We spent the next two hours relaxing on the couch before heading out for the after party. A large group of us met at Grand Duke Pub in Paquis for pints and sunshine. It was a perfect spot for our group as there were enough seats outside so we could all cheer on some of the final marathon runners while chatting about the day’s races.

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Lissy, Leah, Laura & Charlie Brown

Too bad it wasn’t this pretty while we were running Sunday morning! After a few pints and ciders we headed back to the flat where Bo followed through on his promise to make us a Mexican fiesta to celebrate the half marathon and get into the Cinco de Mayo spirit.

I swear a new aisle appeared in the grocery store this weekend as we were to find just about every ingredient necessary for a homemade Mexican fiesta including Coronas, corn and flour tortillas, refried beans, cilantro, jalapenos, and assorted spices. The only thing missing was Cotija or a similar cheese but we certainly made do with what we had.

Bo had the forethought to prep the ingredients the night before while Charlie and I were preparing everything for the half marathon. This made pulling together dinner after an afternoon of day drinking far easier and within 30 minutes we were feasting on guacamole, blue corn tortilla chips, homemade salsa, and chicken fajitas while toasting Coronas.

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It was a perfect Sunday with wonderful friends that ended all too early as I could barely keep my eyes open by 9:30pm and found myself sound asleep while the rest of the group was laughing and watching Mr. and Mrs. Smith.

Hopefully Bo can share some of his recipes for this meal with you guys this week because the chicken marinade and the salsa were especially delicious!

What is your favorite post race meal? Mine is DEFINITELY Mexican!

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