Chicken Fajita Bowl
When it comes to weeknight dinners, I’m all about meals that are not only quick to prepare but also packed with flavor and nutrition. Enter the Chicken Fajita Bowl – a vibrant, satisfying dish that brings the spirit of Tex-Mex right to your kitchen. This recipe combines tender chicken, colorful veggies, and fluffy quinoa, all topped with your favorite fixings. It’s a complete meal in one bowl, perfect for busy families or meal prep enthusiasts. Let’s dive into why this Chicken Fajita Bowl has become a staple in my home!
Why I Love This Recipe
This Chicken Fajita Bowl is everything I adore about cooking: it’s versatile, healthy, and incredibly delicious. The combination of quinoa and chicken provides a great source of protein, while the frozen pepper and onion blend adds a pop of color and flavor. Plus, it’s easily customizable! You can adjust the toppings to fit your preferences or dietary needs. Whether you’re craving something spicy or want to keep it simple, this bowl will satisfy your taste buds.
Ingredient List
To create your own Chicken Fajita Bowl, gather the following ingredients:
- 1 cup quinoa
- 2 cups chicken stock
- 1 cup salsa
- 2 cups frozen pepper and onion blend
- 1 tablespoon fajita seasoning
- 1 pound chicken breasts
- Sour cream (for topping)
- Green onions (for garnish)
- Shredded cheese (for topping)
Kitchen Gear Checklist
Before you get started, make sure you have these essential kitchen tools:
- Medium saucepan – for cooking the quinoa.
- Skillet – for sautéing the chicken and vegetables.
- Measuring cups and spoons – for accurate ingredient measurements.
- Wooden spoon or spatula – for stirring.
- Serving bowls – for plating your delicious Chicken Fajita Bowl.
Chicken Fajita Bowl Cooking Guide
Ready to whip up your Chicken Fajita Bowl? Follow these simple steps for a delightful meal.
Step 1: Cook the Quinoa
Start by rinsing the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of chicken stock. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.
Step 2: Prepare the Chicken
While the quinoa is cooking, cut the chicken breasts into bite-sized pieces. Season them with 1 tablespoon of fajita seasoning, ensuring each piece is well coated.
Step 3: Sauté the Chicken
In a large skillet, heat a drizzle of oil over medium heat. Once hot, add the seasoned chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
Step 4: Add the Vegetables
Once the chicken is cooked, toss in the 2 cups of frozen pepper and onion blend. Stir well and cook for an additional 5 minutes, allowing the vegetables to heat through and soften.
Step 5: Combine Everything
In a large mixing bowl, combine the cooked quinoa, sautéed chicken, and vegetable mixture. Stir in 1 cup of salsa for added flavor and moisture.
Step 6: Serve and Garnish
Spoon the Chicken Fajita Bowl mixture into serving bowls. Top with a dollop of sour cream, a sprinkle of shredded cheese, and a handful of chopped green onions for a fresh finish.
Quick Replacement Ideas
If you’re missing an ingredient or looking to switch things up, consider these alternatives:
- Quinoa: Substitute with brown rice or cauliflower rice for a low-carb option.
- Chicken breasts: Swap for turkey, tofu, or chickpeas for a vegetarian version.
- Salsa: Use diced tomatoes with herbs or a homemade pico de gallo.
- Frozen peppers and onions: Fresh vegetables work just as well; use whatever you have on hand.
Testing Timeline
If you’re wondering about the timing of this recipe, here’s a quick breakdown:
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
This makes it perfect for a quick dinner option when you’re short on time but still want something satisfying.
Refrigerate, Freeze, Reheat
If you have leftovers or want to meal prep, here’s how to store the Chicken Fajita Bowl:
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in the microwave or on the stovetop until heated through. Add a splash of chicken stock if it seems dry.
Chicken Fajita Bowl Q&A
Can I use fresh chicken instead of frozen?
Absolutely! Fresh chicken is perfect for this recipe. Just ensure it is cooked through before adding the vegetables.
What can I use instead of fajita seasoning?
You can make your own fajita seasoning by combining chili powder, cumin, garlic powder, and paprika. Adjust the spices to your taste!
Can this recipe be made ahead of time?
Yes! You can prepare the quinoa and chicken mixture in advance. Just reheat when you’re ready to serve.
Is it suitable for meal prep?
Definitely! This Chicken Fajita Bowl is a great option for meal prep. It holds up well in the fridge and can be easily reheated.
Healthy-ish Favorites
If you enjoyed this Chicken Fajita Bowl, you might also love these healthy recipes:
Save & Share
If you love this Chicken Fajita Bowl recipe, be sure to save it for later and share it with your friends! Cooking is always more fun when you can share delicious meals with others.
This Chicken Fajita Bowl is an easy and flavorful option that brings a taste of Mexico right to your dinner table. With its colorful ingredients and customizable toppings, it’s a dish that everyone will enjoy. Whether you’re cooking for a family or just meal prepping for yourself, this recipe is sure to be a hit. Enjoy your cooking adventure, and don’t forget to savor every bite of your Chicken Fajita Bowl!
Chicken Fajita Bowl
Ingredients
Equipment
Method
- Start by rinsing the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of chicken stock. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.
- While the quinoa is cooking, cut the chicken breasts into bite-sized pieces. Season them with 1 tablespoon of fajita seasoning, ensuring each piece is well coated.
- In a large skillet, heat a drizzle of oil over medium heat. Once hot, add the seasoned chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Once the chicken is cooked, toss in the 2 cups of frozen pepper and onion blend. Stir well and cook for an additional 5 minutes, allowing the vegetables to heat through and soften.
- In a large mixing bowl, combine the cooked quinoa, sautéed chicken, and vegetable mixture. Stir in 1 cup of salsa for added flavor and moisture.
- Spoon the Chicken Fajita Bowl mixture into serving bowls. Top with a dollop of sour cream, a sprinkle of shredded cheese, and a handful of chopped green onions for a fresh finish.
Notes
- For a low-carb option, substitute quinoa with brown rice or cauliflower rice.
- Chicken can be swapped for turkey, tofu, or chickpeas for a vegetarian version.
- Use diced tomatoes with herbs instead of salsa for a fresh twist.
