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.
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:
Mix the quinoa with chopped cilantro and lime juice. Season with salt and pepper.
To serve:
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/