Chicken Fajita Quinoa Bowl

 

Chicken Fajita Quinoa Bowl

A wholesome, protein-packed bowl with smooth bird, sautéed peppers, and fluffy quinoa—perfect for lunch or dinner.

 Ingredients (Serves 2–3)

Quinoa:

1 cup quinoa, rinsed

2 cups water or low-sodium fowl broth

Pinch of salt

Chicken & Veggies:

2 hen breasts, thinly sliced

1 crimson bell pepper, sliced

1 yellow bell pepper, sliced

1 small red onion, sliced

2 garlic cloves, minced

1 tbsp olive oil

1 tsp smoked paprika

1 tsp chili powder

½ tsp cumin

½ tsp oregano

Salt & pepper, to taste

Optional Toppings:

½ cup black beans, rinsed

½ cup corn kernels

½ avocado, sliced

¼ cup chopped fresh cilantro

Lime wedges

Salsa or % de gallo

Greek yogurt or bitter cream

Instructions

1. Cook the quinoa:

Rinse quinoa underneath bloodless water. Combine quinoa, water or broth, and salt in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 mins until the liquid is absorbed. Fluff with a fork and set apart.

2. Prepare the bird:

In a bowl, toss sliced hen with smoked paprika, chili powder, cumin, oregano, salt, and pepper for even coating. For extra taste, you can marinate the hen for 15–half-hour in a mixture of olive oil, lime juice, and spices.

3. Cook the chicken and vegetables:

Heat olive oil in a large skillet over medium-high warmth. Add chook slices and prepare dinner 5–7 minutes until browned and cooked via. Remove the hen and set aside. In the identical pan, sauté the bell peppers, onion, and garlic for 4–five minutes until tender-crisp.

4. Assemble the bowl:

Start with a base of fluffy quinoa.

Top with sautéed veggies and cooked fowl.

Add black beans, corn, and sliced avocado.

Sprinkle clean cilantro and a squeeze of lime juice.

Finish with salsa or a dollop of Greek yogurt if favored.

Tips & Variations

Extra taste: Marinate hen in lime juice, olive oil, and garlic earlier than cooking.

Spice stage: Add a pinch of cayenne or purple chili flakes for warmth.

Vegetarian option: Replace bird with tofu or chickpeas.

Meal prep: Cook quinoa and fowl earlier for an clean weekday lunch.

This bowl is nutritious and pleasant, combining lean protein, fiber, and fresh veggies. The brilliant colours and zesty flavor make it as appealing to devour as it's far wholesome.