Chicken Fajita Quinoa Bowls


Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Chicken Fajita Quinoa Bowls are the sort of lunch that I look forward to all morning. Spiced chicken, blackened peppers and smoky salsa are piled on top of a bed of kale and quinoa.

Chicken Fajita Quinoa Bowls on a white tabletop

When my husband and I moved to our new neighborhood in Kansas City last year, a major draw was that the neighborhood is super bike-friendly. Frank and I decided that, even with two toddlers to drive around town, we would be a single-car household for as long as possible.

We’ve managed to stick to that decision for over year, largely because we can bike nearly everywhere. Not only do we love biking for fun but, unless the weather is really miserable, I bike to work three days a week. Biking to work has turned out to be an incredibly fun challenge. It makes my busy life feel more balanced (not to mention that I can feel my legs getting stronger with each and every hill).

Tokyo Bike_Kansas City

Even if I need to sit in front of a computer all day, I know that my commute will be a time to be outside. As a full-time recipe developer and food photographer, I bounce between my home and a shared office space about a mile from my house.

And because a full-time recipe developer has no excuse for not cooking, most every day, I pack my lunch.

ingredients for Quinoa Bowls on a grey countertop

And those packed lunches? They’d better be good.

cooking bell peppers in a skillet

Make Ahead Lunches

For make-ahead lunches to be a success they should be three things:

  1. Healthy and filling.
  2. Travel well. (If they’re going into a lunch box and on the back of a bike, the ingredients need to taste okay if tossed together in transit.)
  3. Fun!

That last one is so important. Make-ahead lunches have to be tempting enough that they don’t get passed over for a sushi roll, slice of pizza, or an awesome Indian food buffet (I’ve got one of those dangerously within walking distance of my office).

cooking chicken in a cast iron skillet

It just takes a little something extra to transform an ordinary lunch into something tempting and fun. A piece of dark chocolate and a flavored water always do the trick for me.

Chicken Fajita Quinoa Bowls

Chicken Fajita Quinoa Bowls are a lunch that is packed with protein, and when it’s all tossed together with a squeeze of lime, the flavors really pop!

Chicken Fajita Quinoa Bowls on a white table

I love to ride my bike from my office to a nearby park, sit in the shade and take a few minutes to relax and enjoy.

Enjoying a Quinoa Bowl outside

Here’s hoping these moments continue. And that I’ve got many more miles ahead on my trusty pink bike.

More Fun Lunch Ideas

Favorite Tools

  • Lodge Cast Iron Skillet – I use this 10.5-inch cast iron skillet nearly every day. To keep it seasoned, just be sure to dry it well and rub it with some oil before storing it (this will prevent rust and keep it seasoned). 
  • Global Chef’s Knife – You only really need one chef’s knife to use for everything and this is my favorite. I’ve had it for 7+ years. It’s incredibly lightweight. If you, like me, are under 5’4″, the 6-inch is a perfect size (if you’re taller, get the 8-inch).

I wrote a whole post on my favorite lunch boxes for adults and kids. You can see my favorites here!

Pin this now to save it for later

Pin It Now
chicken fajita quinoa bowls on a white table
5 from 1 vote

Chicken Fajita Quinoa Bowls Recipe

Chicken Fajita Quinoa Bowls, are fresh, flavorful and packed with nutrition to keep you fueled throughout your day. Best of all, these can be made ahead and customized to your liking!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4


  • Saucepan
  • Skillet


  • ¾ cup Quinoa
  • 1 ½ cups Low-Sodium Chicken Stock
  • ¾ pound Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Taco Seasoning
  • 2 Tablespoons Oil
  • 2 Bell Peppers, thinly sliced (I like to use a mix of colors)
  • ½ Onions, thinly sliced (optional)
  • 3 cups Kale, roughly chopped
  • ½ cup Salsa, any type
  • Lime wedges


  • Rinse quinoa under cool water. In a medium saucepan, bring chicken stock to a boil and stir in quinoa. Reduce heat to low-medium and cover the pan. Simmer until all of the stock has been absorbed, 12-15 minutes. Set aside.
  • While quinoa cooks, toss chicken breasts in taco seasoning. Heat a skillet over medium-high heat. Add 1 Tbsp. oil and when oil begins to shimmer, sear chicken on both sides until cooked through, 3-4 minutes on each side. Transfer chicken to a cutting board and let it rest.
  • Return skillet to heat and add 1 Tbsp oil. Saute peppers and onions until tender and starting to blacken in spots, 3-4 minutes total. Season with a pinch of salt.
  • Slice chicken.
  • Divide quinoa between bowls (use bowls with lids if preparing these ahead for lunches). Top with kale and then peppers and sliced chicken. Spoon salsa on top and place a lime wedge on the side.
  • To store: Chicken Fajita Quinoa Bowls will keep in the refrigerator for up to 4 days.


Feel free to add other vegetables or incorporate your favorite taco-style toppings. I love to add a bit of grated cheese or a spoonful of sour cream if I’ll have access to a refrigerator. Sliced avocados or guacamole are also great, but these are best if added just before serving.


Calories: 466kcal | Carbohydrates: 44g | Protein: 37g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 571mg | Potassium: 1407mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9497IU | Vitamin C: 186mg | Calcium: 154mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $10.00
Calories: 466
Keyword: fajita bowls, lunch, quinoa
Like this? Leave a comment below!Jump to Comments
Want to save this recipe?
Get it emailed to you directly! Enter your email below.

About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I think my husband would love this. I’ll have to buy chicken and make this meal for him. It would make great easy lunches. On the topic of bicycling, I really want to start riding a bike again. The last time I rode one I almost ran over an old lady’s toes in South Korea, so I’m a bit hesitant. But I found a family tricycle that I absolutely love called the Taga with a built-in cargo basket for two children (perfect for your girls!). I hope to get it once we move to Indiana. Your bicycle rides to work sound really nice.