Easy Chicken Fajita Bowl Recipe

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5 from 2 votes

Easy chicken fajitas recipe served over quinoa and topped cheese, yogurt, onions, and jalapenos.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Servings: servings

Author: Rena

Ingredients

1½ 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
⅓ 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