Quinoa Chicken Fajita Bowl

These Quinoa Chicken Fajita Bowls have become one of my favorite things to make for dinner. They're a new summer favorite, and I've been making them every week. They taste light and refreshing and are super easy to make. These Chicken Fajita Bowls are perfect for an easy weeknight dinner. Whip up some Margaritas and enjoy!

Ingredients:
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 pint cherry tomatoes, halved
olive oil spray
1 lb thin sliced chicken breast
2 tsp cajun seasoning
2 cups cooked Quinoa (I usually prepare with Chicken or Vegetable broth for more flavor)
1 avocado, thinly sliced
4 tbsp shredded Mexican cheese blend (I like Horizon Organic)
2 tbsp chopped fresh cilantro
1 lime, cut into wedges

Preheat oven to 400°.

Spray a foil lined baking sheet with olive oil. Arrange red and yellow bell pepper strips and halved cherry tomatoes onto sheet. Spray the tops of these veggies with olive oil. Bake for 10 minutes.

While the peppers and tomatoes are baking, spray another foil lined baking sheet with olive oil. Season the chicken with cajun seasoning and place on the baking sheet.

Turn the oven down to 350° and add the chicken to the oven with the peppers and tomatoes. Bake both for another 15 minutes or until the chicken is cooked through and peppers and tomatoes are tender. Thinly slice the chicken and set aside.

Arrange the Quinoa Chicken Fajita Bowls with the ½ cup of cooked Quinoa on the bottom of each bowl. Divide the peppers, tomatoes, chicken, avocado, cheese, and cilantro by 4 and add to each bowl. Serve with lime wedges. Enjoy!

Quinoa Chicken Fajita Bowl

• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 1x

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Ingredients

Scale 1x2x3x

• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 pint cherry tomatoes, halved
• olive oil spray
• 1 lb thin sliced chicken breast
• 2 tsp cajun seasoning
• 2 cups cooked Quinoa (I usually prepare with Chicken or Vegetable broth for more flavor)
• 1 avocado, thinly sliced
• 4 tbsp shredded Mexican cheese blend (I like Horizon Organic)
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges

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Instructions

1. Preheat oven to 400°
2. Spray a foil lined baking sheet with olive oil. Arrange red and yellow bell pepper strips and halved cherry tomatoes onto sheet. Spray the tops of these veggies with olive oil. Bake for 10 minutes.
3. While the peppers and tomatoes are baking, spray another foil lined baking sheet with olive oil. Season the chicken with cajun seasoning and place on the baking sheet.
4. Turn the oven down to 350° and add the chicken to the oven with the peppers and tomatoes. Bake both for another 15 minutes or until the chicken is cooked through and peppers and tomatoes are tender. Thinly slice the chicken and set aside.
5. Arrange the Quinoa Chicken Fajita Bowls with the ½ cup of the cooked Quinoa on the bottom of each bowl. Divide the peppers, tomatoes, chicken, avocado, cheese, and cilantro by 4 and add to each bowl. Serve with lime wedges.

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