Chicken Fajita Bowls
These chicken fajita bowls are the perfect blend of bold flavors and healthy ingredients, featuring quinoa as a base and a creamy avocado goat cheese sauce that elevates the dish. Ideal for meal prep, the easy chicken fajita bowl recipe offers customizable options to suit your taste, making these quinoa fajita bowls a delightful and nutritious choice for any weeknight dinner.
Ingredients
- 1 avocado
- 2 Tablespoons goat cheese
- 2 Tablespoons lime juice
- ¼ teaspoon sea salt
- 1 cup red or white quinoa (I used white)
- 2 cups water
- ½ teaspoon salt
- 1 teaspoon oil
- 1 clove garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 yellow onion, sliced
- ½ teaspoon salt
- ½ teaspoon chili powder
- 1½ pounds boneless, skinless chicken breast, cut into thin strips
- 2 teaspoons lime juice
- 1 teaspoon olive oil
- ½ Tablespoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½-1 teaspoon salt
- ½ teaspoon ground pepper
- Chopped romaine lettuce
- Fresh cilantro
- Pico de gallo or salsa
- Hot sauce (optional)
Instructions
- Make the Sauce: Blend together the avocado, goat cheese, lime juice, and sea salt until smooth. Transfer to a bowl and refrigerate until ready to serve.
- Cook the Quinoa: Rinse and drain quinoa. Combine with water and salt in a saucepan, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until liquid is absorbed. Let it rest for 2-3 minutes, then fluff with a fork.
- Sauté the Vegetables: Heat oil in a large skillet over medium-high heat. Add garlic, bell peppers, onion, salt, and chili powder. Cook for about 5 minutes until tender but still crisp. Transfer veggies to a plate.
- Cook the Chicken: Using the same skillet, add the chicken strips, lime juice, olive oil, and spices. Cook over medium-high heat for about 6 minutes or until the chicken is no longer pink and reaches an internal temperature of 165°F. Remove from heat.
- Assemble the Bowls: Start with a base of quinoa, then layer on chicken, veggies, romaine, and pico de gallo. Drizzle with the avocado goat cheese sauce. For a neat presentation, use a small zip-lock bag as a piping bag for the sauce. Add hot sauce if desired, and enjoy!
Notes
One of the best things about this chicken fajita bowl is how customizable it is. You can switch up the ingredients to suit your taste or dietary preferences. Here are some ideas to get you started: Vegetarian: Swap the chicken with roasted sweet potato, black beans, tofu or tempeh. Swap the quinoa: If you’re not a fan of quinoa, you can use white rice, brown rice, farro, cauliflower rice or another grain of your choice. Different veggies: Want to add more veggies or swap the peppers out? Go for it! Some good options are zucchini, mushrooms and corn. Toppings: Use your favorite toppings here! Some ideas include sliced avocado, shredded Mexican cheese, sliced jalapeño and/or sour cream/Greek yogurt. Serve w/ tortillas: This bowl would go great served alongside some warm tortillas! Use flour or corn tortillas. Have fun with it and make it your own! If you're short on time during the week, you can easily prep this chicken fajita bowl in advance to make mealtime a breeze.