Chicken Fajita Quinoa Bowls Recipe

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 Time15

Cook Time10

Total Time25

Course: Main Dish

Cuisine: Tex Mex

Keyword: bowl recipe, easy recipe ideas, fajita bowls, grain bowls, lunch, quinoa, tex mex

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Saucepan
Skillet

Ingredients

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)
Toppings of choice like shredded kale, salsa, sour cream, guacamole, shredded cheese, or lime wedges

Instructions

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 Tablespoon 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 Tablespoon 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.
Add toppings to the bowls. (Note: you can also wait and add the toppings just before eating so that they stay fresh.)
To store: Chicken Fajita Quinoa Bowls will keep in the refrigerator for up to 4 days.

Nutrition