Quinoa Chicken Fajita Bowls

Quinoa Chicken Fajita Bowls are an easy weeknight meal. They're full of fresh ingredients and packed with flavor. This recipe is a family favorite that's versatile and would make a great meal prep lunch or dinner.

Why You'll Love This Recipe

You are going to love this simple recipe. It's an easy weeknight dinner that only requires one baking sheet (or two if you want to make 4 servings).

These healthy fajita bowls are a perfect meal prep dish. They're great warm or cold. Just add the avocado right before serving to prevent browning.

Though this dish uses fresh summer produce, you can typically find tomatoes and peppers all year round, so you can make it anytime.

The best part is, these delicious bowls are easily customizable so you can make them to your liking.

Ingredients

Peppers: Just one bell pepper. I like to use half a red bell pepper and half a yellow bell pepper for some added color, however you can use whatever color you prefer.

Tomatoes: Cherry tomatoes, halved or quartered depending on the size. You can substitute Roma tomatoes if you don't have cherry tomatoes.

Chicken: One chicken breast (about 8 ounces) sliced in half lengthwise to create 2 cutlets. You can even go one step further and pound the chicken cutlets so they're leveled out so they cook evenly.

Cajun Seasoning: Either store-bought or homemade cajun seasoning. I prefer homemade because you can make it exactly how you like it, and it doesn't have any added preservatives or fillers. All cajun seasonings vary in terms of spice level, so feel free to add more or less as needed.

Quinoa: One cup cooked quinoa. This is a great dish to use leftover quinoa, or you can cook it fresh according to package directions while the chicken and veggies are baking.

Toppings: Top with avocado slices, shredded Mexican blend cheese, fresh cilantro, and lime wedges.

Step-By-Step Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Arrange peppers and cherry tomatoes onto half of the prepared baking sheet. Drizzle with olive oil and toss until coated. Season with sea salt. Bake for 15 minutes.
3. Meanwhile, season the chicken with cajun seasoning. Add the chicken to the other half of the baking sheet with the peppers and tomatoes. Bake for an additional 15 minutes or until the chicken is cooked through and peppers and tomatoes are tender. Thinly slice the chicken.
4. Assemble the bowls with a ½ cup of cooked quinoa on the bottom of each bowl. Divide the peppers, tomatoes, chicken, and avocado among the bowls. Top with cheese and cilantro. Serve with lime wedges and enjoy!

Variations

These Quinoa Chicken Fajita Bowls are super customizable. You can leave out the toppings, swap them out for others, or just add extra toppings. These are some other great additions for fajita bowls.

• black beans
• sour cream
• red onion slices
• jalapeño slices
• sliced green onions
• corn

Other customizations

• Swap out the quinoa for rice.
• Use a different seasoning on the chicken (like fajita or taco seasoning).
• Change the protein (tofu, steak or shrimp would also be great in this dish- just cook them separately and add them in).

Frequently Asked Questions (FAQ's)

More Recipes

If you like this recipe, then you'll love these other Mexican inspired recipes.

• Ground Turkey Enchiladas with Black Beans
• Shrimp Tacos with Avocado Crema
• Pico De Gallo
• Classic Guacamole
• Mexican Brown Rice

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