Chicken Fajita Bowls
User Reviews
4.6
36 reviews
Excellent
Chicken Fajita Bowls
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These chicken fajita quinoa bowls come together in about 30 minutes for an easy weeknight dinner. They feature spiced-up chicken, sautéed peppers and a creamy avocado goat cheese sauce all served over a bed of quinoa.
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Ingredients
Avocado Sauce
- 1 avocado
- 2 Tablespoons goat cheese
- 2 Tablespoons lime juice
- ¼ teaspoon sea salt
Quinoa
- 1 cup of red or white quinoa I used white
- 2 cups water
- ½ teaspoon salt
Fajita Veggies
- 1 teaspoon oil
- 1 clove garlic minced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 yellow onion sliced
- ½ teaspoon salt
- ½ teaspoon chili powder
Chicken
- 1½ pounds boneless skinless chicken breast, cut into thin strips
- 2 teaspoons lime juice
- 1 teaspoon olive oil
- ½ Tablespoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½-1 teaspoon salt
- ½ teaspoon ground pepper
Toppings
- romaine lettuce
- cilantro
- pico de gallo or salsa
- hot sauce optional
Instructions
- Prepare avocado goat cheese sauce. Add avocado, goat cheese, lime juice and sea salt to a blender and blend until smooth. Add to a bowl and place in the fridge until ready to serve.
- Rinse and drain quinoa. Place water, salt and quinoa into a saucepan and bring to a boil. Reduce to a simmer. Cover and cook for about 15 minutes, or until all liquid is absorbed. Remove from heat and let pot sit, covered for 2-3 minutes. Remove lid and fluff with a fork.
- While quinoa is cooking, get started cooking everything else. Heat a large skillet with 1 teaspoon oil over medium-high heat. Add in garlic, onions, red and yellow bell pepper, salt and chili powder. Sauté until veggies are tender, but still crisp, about 5 minutes. Transfer veggies to a plate.
- Using the same skillet, add chicken, lime juice, oil and seasonings (chili powder, garlic powder, cumin paprika, salt and pepper) and cook over medium-high heat for about 6 minutes or until chicken is no longer pink and internal temperature reads 165°F. Remove from heat and set aside.
- Once everything is cooked and dressing is prepped, make bowls by adding a base of quinoa, 1/4 of the chicken and 1/4 of the bell peppers. Add chopped romaine, pico de gallo or salsa and freshly chopped cilantro for serving. Drizzle on the avocado goat cheese sauce. To make it look really pretty you can add the sauce to a zip-lock baggie, cut the tip and squeeze the sauce over each bowl in a zigzag pattern. Add a little hot sauce (if using) and dig in!
Notes
- Nutrition info does not include any toppings.
Nutrition Information
Show Details
Serving
1/4 recipe
Calories
593kcal
(30%)
Carbohydrates
41g
(14%)
Protein
61g
(122%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Cholesterol
141mg
(47%)
Sodium
1880mg
(78%)
Potassium
1130mg
(32%)
Fiber
8g
(32%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Serving | 1/4 recipe | |
| Calories | 593kcal | 30% |
| Carbohydrates | 41g | 14% |
| Protein | 61g | 122% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 141mg | 47% |
| Sodium | 1880mg | 78% |
| Potassium | 1130mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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