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4.6 from 36 votes

Chicken Fajita Bowls

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 593 kcal
Course: Lunch
Cuisine: Mexican

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

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.