Chicken Fajita Skillet Quinoa Bake
User Reviews
5
Chicken Fajita Skillet Quinoa Bake
Description
This recipe starts by marinating cubed chicken breast in a mixture of lime juice, olive oil, garlic, salt, cumin, chili powder, and red pepper flakes to infuse bold fajita flavors. The chicken is sautéed in a hot cast iron skillet until cooked through, then removed while the diced poblano, red, and yellow bell peppers, along with red onion, cook until tender and slightly charred. The chicken is then returned to the skillet and mixed with the vegetables.
Cooked quinoa is folded together with the chicken fajita mixture, shredded cheese, and chipotle salsa to blend smoky, tangy, and spicy elements. The combination is seasoned with salt and pepper and transferred into a prepared skillet or baking dish. Baking melts the cheese and melds flavors, creating a cohesive casserole-like dish.
The resulting bake offers a creamy and slightly spicy profile with tender chicken and softened but textured peppers, balanced by the wholesome grain of quinoa. It can be garnished with scallions for a fresh bite. The dish is adaptable and provides a complete meal ideal for any time quinoa is preferred over rice.
Substitutions mentioned include swapping quinoa for rice if preferred. The layering of marinade, sautéing, baking, and cheese integration highlights multiple techniques to develop development of flavor and texture throughout the dish.
Ingredients
For the Fajita Mixture
- 1 lb chicken breast boneless skinless
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 1 garlic minced, clove
- ½ teaspoon salt
- ½ teaspoon cumin ground
- ½ teaspoon chili powder
- ½ teaspoon red pepper flakes
- 1 poblano pepper medium dice
- 1 red bell pepper medium dice
- 1 yellow bell pepper medium dice
- 1 red onion medium dice
For the rest of it...
- 1 cup quinoa
- 2 cups cheese divided, shredded
- 1 ½ cups chipotle salsa
- salt kosher salt, to taste
- black pepper kosher salt, to taste
- scallions finely chopped, as needed
Instructions
- Slice the chicken breasts into cubes, about 1 inch. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.
- Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine. Remove from heat and set aside.
- Meanwhile, preheat the oven to 375 degrees F. Cook the quinoa according to the package directions. Once cooked, remove from heat and transfer the cooked quinoa into a large bowl. Fold in the chicken fajita mixture, 1 ½ cups of the shredded cheese, and salsa. Season the entire mixture with salt and pepper and stir to combine.
- Lightly spray a large skillet with non-stick spray, and transfer the mixture into the baking dish. Top with the remaining shredded cheese and bake for about 20 minutes until the top layer of cheese is bubbly and melted. Remove the baking dish from the oven and garnish with green onions and serve.
Notes
- Marinate the chicken for at least 1 hour to deepen fajita flavors before cooking.
- Use a cast iron skillet for even heat and a good char on vegetables and chicken.
- Quinoa can be substituted with rice if desired, adjusting cooking method accordingly.
- Fold in cheese and salsa after quinoa cooking to combine flavors before baking.
- Finish with chopped scallions for a fresh contrast in texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 44g | 15% |
| Protein | 45g | 90% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 117mg | 39% |
| Sodium | 1428mg | 60% |
| Potassium | 1197mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 2143IU | 43% |
| Vitamin C | 124mg | 138% |
| Calcium | 357mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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