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Chicken Fajita Bowl
bell peppers / quinoa

Active: 35 min Total: 35 min

Enjoy even more Latin flavors this week with our simple fajita bowl and put your spice collection to delicious use!
Smarts: Hopefully your quinoa is already made from Monday so you have one less pot to wash!

Tags

Ingredients

Servings:
4
Metric
Chicken Fajita Bowl:
  • Coriander - 1 tsp
  • Paprika - 1 tsp
  • Cumin - 1/2 tsp
  • Chili powder - 1/4 tsp
  • Salt - 1/4 tsp
  • Chicken breasts - 1 lb, sliced
  • Red onion - 1 , sliced
  • Bell peppers, any combo - 1 lb, sliced
  • Garlic - 2 cloves, minced
  • Cilantro - 1/4 bunch, chopped
  • Quinoa, uncooked - 2/3 cup
  • Cooking oil - 2 Tbsp
  • Lime - 1/2, juice of
  • Sour cream - 1/2 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Spice mix - Mix together coriander, paprika, cumin, chili powder, and salt.
  2. Chicken - Slice. Toss with spice mix and tenderize with a fork. (Can be done up to 1 day ahead)
  3. Onions / Peppers / Garlic / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
  4. Cook quinoa (if not made from Monday) - Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

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Make

  1. Heat a saute pan or a wok (I find the high walls of a wok to work very well for fajita cooking) over medium-high heat. Add in cooking oil and then chicken to heated oil and saute until golden on the outside, ~3 minutes. Use tongs to remove chicken from pan, leaving oil (and all those yummy spices) in the pan. Set chicken aside (does not have to be cooked through at this point).
  2. Add onions to the pan and saute until softened and translucent, ~3 minutes. Toss in peppers and garlic, and cook for another 3 minutes. Add chicken (and all its juices) back into the pan. Toss through and cook until chicken is done (you might just have to slice through to check).
  3. Remove from heat and finish with lime juice. Toss with cilantro and season to taste with salt, pepper, and / or hot sauce. Finish with a dollop of sour cream (~2 Tbsp or 30 mL / serving) and enjoy with quinoa!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (71)
Gluten-free (8)
Paleo (9)
Vegetarian (19)

35 reviews

Tasted ok; easy but not a favorite

By: Erica
Posted: Apr 18, 2019
Diet: Gluten-free
0 Helpful

Was pretty bland and not at all filling. I have a very tiny appetite and even I felt hungry after what was supposed to be one serving.

By: Lisa
Posted: Jun 02, 2016
Diet: Vegetarian
0 Helpful

This was a surprise favorite. My 13 year old asked me if I could make this every week.

By: Elizabeth
Posted: May 19, 2016
Diet: Original
0 Helpful

+1 T butter

By: Robert
Posted: Mar 09, 2016
Diet: Vegetarian
0 Helpful

Added green olives as a topping. Yummo

By: Shannon
Posted: Sep 13, 2015
Diet: Original
0 Helpful

Really good! The seasoning on the chicken was delicious.

By: Angela
Posted: Sep 04, 2015
Diet: Original
0 Helpful