Chicken Fajita Quinoa Bowl
 
Prep time
Cook time
Total time
 
Author:
Recipe type: gluten free
Cuisine: Mexican
Serves: 3
Ingredients
For the fajitas:
  • 1 poblano pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • ½ yellow onion , thinly sliced
  • ½ red onion , thinly sliced
  • 1.5 lb chicken breasts
  • 2 tbsp lime juice
  • 3 tbsp olive oil
  • 1 garlic clove, minced
  • ½ tsp salt
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • 1 tsp red pepper flakes
For the cilantro-lime quinoa
  • 2 cups cooked quinoa
  • 2-3 tbsp cilantro, chopped
  • 1 tbsp lime/lemon juice
  • salt n pepper
For the bowl
  • 1 avocado, sliced
  • lettuce, shredded
  • salsa
  • sour cream (optional)
  • ½ cup steamed corn
Instructions
For the chicken fajitas:
  1. Slice chicken into thin strips. Marinate it in lime juice, olive oil, garlic, salt, pepper, cumin, chilli powder and red pepper flakes for at least 1 hour.
  2. In a cast iron skillet over high heat, add 1 tbsp olive oil. Add the chicken mixture, with the marinade and sauté until fully cooked. Remove chicken from the skillet. In the same pan, add the veggies and sauté until tender and charred. Add the chicken back and combine.
For the cilantro-lime quinoa:
  1. Mix the quinoa with chopped cilantro and lime juice. Season with salt and pepper.
To serve:
  1. In a bowl, add the quinoa, the fajita, salsa, avocado, corn and sour cream, if using. Sprinkle chopped spring onions and fresh lime/lemon juice.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/03/31/chicken-fajita-quinoa-bowl/