Easy Chicken Fajitas

By Rena |

Easy Chicken Fajitas – These chicken fajita bowls are so tasty, easy to make, and loaded with chicken and other feel-good ingredients. It’s a quick lunch or dinner recipe that’s perfect for the whole family to enjoy and great for meal prepping.

easy chicken fajita on a bed of quinoa.

This Easy Chicken Fajitas recipe is made with chicken that’s baked with some peppers, onion, and a special fajitas seasoning or rather marinade. Then the baked chicken fajitas are then served over a bed of quinoa and topped with a variety of toppings. This fajita recipe will be a perfect healthy lunch or sinner recipe you can use for some meal prepping ideas.

Looking for more chicken recipes? Why not also try my Mexican Chipotle Chicken Pasta and my Buffalo Chicken Mac and Cheese!

why you’ll love these easy chicken fajitas

  • Healthy chicken fajitas. The chicken is baked to perfection then laid on top of quinoa, guilt-free fajitas.
  • Deliciously seasoned chicken. These chicken breasts are coated with a host of mouthwatering seasonings such as cumin, chili powder, and garlic powder.
  • Easy Chicken Fajitas. Not many ingredients needed, this Mexican inspired recipe goes from pantry to table in 30 mins.
fork and spoon in a bowl of fajita mix.

ingredients needed

These are just a list of ingredients you will need. Exact measurements are listed further down below.

  • Chicken Breasts
  • Quinoa
  • Veggies – bell peppers, red onions, green onions
  • Seasoning – chili powder, cumin, garlic powder, oregano, salt & pepper
  • Olive Oil
  • Lime Wedges
  • Toppings – Greek yogurt, shredded cheese, jalapeno

How to make easy Chicken Fajitas

  • First, make the fajita mix – In a mixing bowl, mix the veggies, chicken, and seasoning with olive oil.
  • Then, bake – Place everything on a single layer and bake for 20 mins.
  • Next, assemble – Add some cooked quinoa into bowls, then add the fajita mix.
  • Finally, garnish, serve, and enjoy!
hand holding a bowl of chicken fajita mix

recipe notes and tips

  • You can use boneless skinless thighs here if preferred. Make sure to add a little extra cook time as needed.
  • For a flavor, twist add ancho chili powder in place of regular.
  • Use a preheated oven.
  • Make sure to line your baking tray with parchment paper, for easy cleanup.
  • Ideally, shred your own cheese. Pre shredded cheese doesn’t melt that well.  
  • Serve with a wedge of lime for a lovely citrus kick!
  • If you want milder jalapenos, remove the ribs and deseed them.

faq’s

What do you serve with Chicken Fajitas?

Commonly used sides for chicken fajitas are some sort of rice (brown or white) black or pinto beans, corn, guacamole, sour cream, lettuce, corn, and salsa. Also, here a few other toppings or sides that you can serve with fajitas, and I love serving mine with quinoa instead of rice and beans.

chicken mexican bowl.

Do you put lettuce on fajitas?

I sometimes see lettuce served with fajitas at restaurants but I am not quite sure if this is a must. So, If you would like to add more roasted veggies to this fajita bowl instead of lettuce that’s completely fine. Also, the taste won’t be altered. Any of my Mexican followers are more than welcome to give their input on this in the comments below.

top down shot of easy chicken fajitas in a bowl.

Is a chicken fajita healthy?

Depending on how it is prepared will determine if the chicken fajita recipe is healthy. First, make sure the chicken is baked and not fried. Also, pay attention to the sides and toppings used. Go with brown rice or quinoa and add small amounts of beans if using. Don’t overload your chicken fajitas recipe with cheese and fatty toppings and you should be just fine.

fork and spoon in a bowl of fajita mix.
jalapenos and yogurt on a bowl of easy chicken fajitas mix.

Other easy chicken recipes

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chicken mexican bowl.

Easy Chicken Fajita Bowl Recipe

Easy chicken fajitas recipe served over quinoa and topped cheese, yogurt, onions, and jalapenos.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 454kcal
Author: Rena

Ingredients

  • lbs Chicken Breasts cut into bite-sized pieces
  • 2 Cups Cooked Quinoa
  • 4-5 Bell Peppers {any color} sliced
  • 1 Medium Red Onion sliced
  • 2 Tbsp Olive Oil
  • 1 Tsp Chili Powder
  • ½ Tsp Cumin
  • 1 tsp Garlic Powder
  • ½ Tsp Oregano
  • Salt and fresh ground black pepper, to taste
  • 3 Tbsp Sliced Green Onions to garnish
  • Lime Wedges to garnish

Toppings

  • ½ Cup Greek Yogurt
  • Cup Shredded Cheddar Cheese
  • 1-2 Jalapeno sliced

Instructions

  • Preheat the oven to 400F and line a baking tray with parchment paper.
  • In a mixing bowl add peppers, onions, chicken, and seasonings. Drizzle with olive oil and toss well to get all coated.
  • Place on a single layer on the prepared baking tray and bake for about 20 minutes, or until cooked through and golden brown.
  • To assemble the bowls add 1/2 cup cooked quinoa to each, then add chicken fajitas.
  • Top with a tablespoon of yogurt, shredded cheese, jalapeno, green onions, and lime wedges. Enjoy!

Notes

  • You can use boneless skinless thighs here if preferred. Make sure to add a little extra cook time as needed.
  • For a flavor twist add ancho chili powder in place of regular.
  • Use a preheated oven.
  • Make sure to line your baking tray with parchment paper, for easy clean up.
  • Unless it’s marked as rinsed on the bag, you’ll want to cover the quinoa it in a bowl of cold water for 2 minutes to remove the outer shell. Then rinse quinoa in a fine-mesh strainer.
  • Ideally, shred your own cheese. Pre shredded cheese doesn’t melt that well.  
  • Serve with a wedge of lime for a lovely citrus kick!
  • If you want milder jalapenos, remove the ribs and deseed them.
 
 
 
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 454kcal | Carbohydrates: 32g | Protein: 47g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 289mg | Potassium: 1150mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4079IU | Vitamin C: 161mg | Calcium: 109mg | Iron: 3mg
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Reader Interactions

Comments

  1. Renatta Pelaez says

    5 stars
    Hi, this recipe looks awesome, I wanted to comment that I will certainly try it, but I will substitute the quinoa to cauliflower rice since we are on the Keto diet, I will give the Mexican taste to the cauliflower as well, I think for those like me that rather to stay away from the carbs, it will be a good alternative. I appreciate all your recipes, they look great!!.

  2. Lisi says

    5 stars
    I made this tonight with leftover roast chicken on a bed of quinoa and rice, added some black beans also. It was delicious. I am planning to share this with my manager who is on a special vegan diet, he just needs to eliminate the chicken

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