5.0 from 66 votes
Chicken Fajita Skillet Quinoa Bake
It’s everything you love about fajitas, mixed with some quinoa, doused with salsa, topped with plenty of cheese and then baked to perfection. It’s a great weeknight meal and incredible as leftovers!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 people
Calories: 613 kcal
Course:
Dinner
Cuisine:
Tex-Mex
Ingredients
For the Fajita Mixture
- 1 lb boneless skinless chicken breasts
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 1 garlic clove minced
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon red pepper flakes
- 1 poblano pepper medium dice
- 1 red bell pepper medium dice
- 1 yellow pepper medium dice
- 1 red onion medium dice
For the rest of it...
- 1 cup quinoa
- 2 cups shredded cheese divided
- 1 ½ cups Chipotle Salsa
- Kosher salt and pepper to taste
- Finely chopped scallions 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.
Cup of Yum
Notes
- Not a fan of quinoa? Make rice instead!
Nutrition Information
Calories
613kcal
(31%)
Carbohydrates
44g
(15%)
Protein
45g
(90%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
0.01g
Cholesterol
117mg
(39%)
Sodium
1428mg
(60%)
Potassium
1197mg
(34%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
2143IU
(43%)
Vitamin C
124mg
(138%)
Calcium
357mg
(36%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 613
% 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.