Skillet Chicken Fajita Quinoa Bowls
User Reviews
5
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Prep Time
40 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
5 servings
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Calories
555 kcal
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Course
Main Course
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Cuisine
Mexican
Skillet Chicken Fajita Quinoa Bowls
Description
Skillet Chicken Fajita Quinoa Bowls start by marinating sliced boneless skinless chicken breasts in olive oil, lime juice, garlic, salt, cumin, oregano, chili powder, and chopped cilantro. This imparts a citrusy and spiced flavor. While the chicken marinates, a corn and black bean salsa is prepared by combining thawed corn, drained black beans, tomato, green onion, garlic, cilantro, lime juice, cumin, and salt, contributing bright, fresh textures and flavors.
The quinoa is cooked separately according to package directions to serve as a nutritious base. On the stovetop, onion slices and frozen pepper strips are sautéed until tender. After removing the vegetables, the marinated chicken strips are cooked until done. The cooked chicken and vegetables are combined and served over warm quinoa.
Toppings like sliced avocado and extra cilantro can be added to enhance creaminess and freshness. This bowl combines the textures of tender chicken, soft sautéed vegetables, fluffy quinoa, and crunchy salsa, making a wholesome meal with layers of savory, bright, and spicy flavors.
Ingredients
Fajitas:
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 2 Tablespoons cilantro chopped
- 1.5 pounds boneless skinless chicken breasts, sliced into strips
- 1 onion sliced, large
- 1 frozen pepper strips C&W Vegetables brand, package
- 1 cup quinoa
Corn and Black Bean Salsa:
- 1.5 cups frozen corn thawed, C&W Vegetables brand
- 1 black bean drained and rinsed, 15 oz can
- 1 tomato diced
- 2 Tablespoons green onion diced
- 2 Tablespoons cilantro chopped
- 1 clove garlic minced
- 2 Tablespoons lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
Optional toppings:
- avocado sliced
- cilantro chopped
Instructions
- In a large bowl, combine olive oil, lime juice, garlic, salt, cumin, oregano, chili powder and cilantro. Add in the chicken breasts and coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 20-30 minutes, or up to 3 hours.
- While chicken is marinating, prepare the corn salsa. Thaw the frozen corn by placing it in a colander and rinsing with cold water until completely thawed. Drain well then add to a medium sized bowl with remaining ingredients and mix well. Refrigerate until ready to use.
- Prepare quinoa according to package directions and keep warm until ready to use.
- In a large skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the sliced onions and frozen peppers and season to taste with salt and pepper. Cook until tender, about 5 minutes. Drain any liquid that has accumulated in the pan, then remove vegetables to a plate and set aside.
- Add 1 more teaspoon of olive oil to the skillet. Remove chicken from the marinade and add to the hot skillet. Cook about 3-4 minutes per side, or until chicken is cooked through. Add the onions and peppers back into the pan and give everything a good stir.
- Divide the cooked quinoa evenly between four bowls (about 3/4 cup each). Top with the fajitas, corn salsa, sliced avocado, and chopped cilantro if desired. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 58g | 19% |
| Protein | 43g | 86% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 633mg | 26% |
| Potassium | 1188mg | 25% |
| Fiber | 11g | 44% |
| Sugar | 1g | 2% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 12.8mg | 14% |
| Calcium | 56mg | 6% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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