Description
Quinoa Chicken Fajita Bowls are an easy weeknight meal that are 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.
Ingredients
Scale
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 pint cherry tomatoes, halved or quartered
- 2 teaspoons olive oil
- 1/2 pound boneless, skinless chicken breast, halved lengthwise
- 1 teaspoon cajun seasoning (use 2 teaspoons for extra spice)
- 1 cup cooked quinoa
- 1/2 avocado, thinly sliced
- 2 tablespoons shredded Mexican cheese blend
- 1 tablespoon fresh cilantro, chopped (optional)
- lime wedges, for serving (optional)
- sea salt
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- 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.
- Meanwhile, season the chicken cutlets 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.
- Assemble the bowls with a 1/2 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!
Notes
All cajun seasonings vary in terms of spice level, so feel free to add more or less as needed.
Store in an airtight container in the fridge for up to 3 days. If you are topping with avocado, add it just before serving to prevent browning. Enjoy warm or cold.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 bowl
- Calories: 403
- Sugar: 4.3 g
- Sodium: 513.9 mg
- Fat: 16.4 g
- Saturated Fat: 3.1 g
- Carbohydrates: 31.4 g
- Fiber: 7 g
- Protein: 33.5 g
- Cholesterol: 87.1 mg