Eating healthier lunches never tasted more delicious than these Fajita Chicken and Vegetable Quinoa Bowls! Quinoa is topped with black beans, fajita roasted (or grilled) peppers, zucchini, jalapeño, onions and sliced chicken. Top with an flavor-packed yet ridiculously easy avocado cilantro lime dressing!

Fajita Chicken and Vegetable Quinoa Bowls

Do you meal prep? We are beginners in the sense that I’ve only made one other meal prep-ish recipe and then proceeded to absentmindedly delete the entire photo process. I was so frustrated (read: angry beyond all reason) and maybe there was a little crying spell – I mean it was 3 hours of work, 400+ photos simply gone – so I was so peeved that I gave up on making/photographing and even thinking about any other meal prep recipe.

Until Pat mentioned wanting to bring healthier lunches to work. Lucky for him, I have written down a few recipes/ideas for meal prep a few months ago when the inspiration struck so I already had a plethora for him to choose from. His first pick was these fajita chicken and vegetable quinoa bowls you see before you.

Fajita Chicken and Vegetable Quinoa Bowls

These make ahead bowls have everything you can want in them. Fluffy quinoa – check. Fajita style veggies – check. Black beans and chicken – check, check. It’s a protein packed meal that will fuel you through your day, keeping you full for longer.

The dressing however is something you probably aren’t expecting. I like to keep you on your toes like that. We topped our fajita chicken and vegetable quinoa bowls with this bright and super flavorful avocado cilantro lime dressing. It goes absolutely perfect with the fajita seasoned chicken and vegetables. And no mayo or sour cream is needed, just 1 avocado will give you this lusciously creamy dressing!

Fajita Chicken and Vegetable Quinoa Bowls ingredients

TO Make This Fajita Chicken and Vegetable Quinoa Bowls you Will Need:

for the chicken:

  • 2 butterflied chicken breasts
  • 2 teaspoons light olive oil
  • the juice from 1/2 a lime
  • 2 teaspoons fajita seasoning -I just omitted the cornstarch in the recipe

for the veggies

  • 1/2 a red orange and yellow bell peppers
  • 1 jalapeno
  • 2 zucchini
  • 1/2 a red onion
  • 1 tablespoon olive oil
  • 2 tablespoons fajita seasoning.

You can also omit the chicken and up the veggies to keep these fajita bowls vegetarian.

For the avocado cilantro lime dressing You Will Need:

  • 1 small avocado
  • 1 large handful of cilantro
  • 1-2 tablespoons honey (to taste)
  • juice of 1 lime
  • kosher salt
  • black pepper

add prepped veggies to sheet pan

Preheat your oven to 400℉ (or 200℃).

seasoned vegetables on sheet pan

Start by arranging the bell peppers, jalapeño, zucchini and onion in a annoyingly OCD manner onto a rimmed, metal baking sheet. Then drizzle with a 1 tablespoon olive oil and sprinkle with 2 teaspoons fajita seasoning.

roasted fajita vegetables

Next slide the pan onto the middle rack of your preheated 400° oven and roast for 18 to 20 minutes, rotating the pan half way through.

avocado dressing

Meanwhile make the dressing! To your mini food processor, add 1 small avocado, 1 large handful of cilantro, 1-2 tablespoons honey (to taste), juice of 1 lime, salt and pepper to taste and then process until combined. Add a little bit of water at a time to thin out the dressings consistency.

avocado cilantro dressing

Next, divide roughly 2 tablespoons of the avocado cilantro lime dressing into small cups that have lids and set it off to the side. I picked up these throw away containers at my local grocery store, but there’s also reusable containers as well.

divide the quinoa

Once everything cools, divide the quinoa equally among 4 bowls. To make the quinoa, I followed this method of making quinoa, using only 1 cup dry quinoa. This was the perfect amount of cooked quinoa to fill the 4 bowls.

divide the fajita vegetables

Then top with the fajita vegetables.

top with black beans

Add the (drained and rinsed) black beans to each bowl.

add chicken to the bowls

Next add in the sliced chicken breast.

Fajita Chicken and Vegetable Quinoa Bowls meal prepped

Lastly tuck in a little cup of dressing, lime wedge and fresh cilantro sprigs into each bowl before replacing the lids and storing in the fridge.

Fajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.com

TO SERVE:

When ready to eat, remove the dressing, lime and cilantro. Reheat the fajita chicken and vegetable quinoa bowl in the microwave until warm. Next, drizzle with the dressing add a squeeze of lime and tear up the cilantro.

Toss to coat everything with the dressing, and then prepare yourself for live at first bite.

Now of course this would make an excellent lunch or dinner, but for people who like to meal prep…this recipe is for you!

Fajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.com

Enjoy! And if you give this Fajita Chicken and Vegetable Quinoa Bowls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Fajita Chicken and Vegetable Quinoa Bowls

Fajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.com
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Yield: 4 bowls

Fajita Chicken and Veggie Quinoa Bowls (Meal Prep!)

Packing healthier lunches never tasted more delicious than these Fajita Chicken and Veggie Quinoa Bowls! Meal prep on Sunday and have lunches for 4 days of the week. Quinoa is topped with black beans, fajita roasted (or grilled) peppers, zucchini, jalapeño, onions and sliced chicken. Top with an flavor-packed avocado cilantro lime dressing!

Ingredients

FOR THE CHICKEN:

  • 2 boneless skinless chicken breast , butterflied or halved horizontally (about 1 to 1-1/4 pounds total)
  • 2 teaspoons olive oil
  • 1/2 lime, juiced
  • 1 tablespoon fajita seasoning

FOR THE AVOCADO CILANTRO LIME DRESSING:

  • 1 small avocado
  • 1 handful cilantro leaves
  • 1 tablespoons honey, to taste
  • 1 whole lime, juiced
  • salt and pepper, to taste
  • water, to thin out dressing

FOR THE FAJITA QUINOA BOWLS:

  • 1/2 red bell pepper, sliced into strips
  • 1/2 orange bell pepper, sliced into strips
  • 1/2 yellow bell pepper, sliced into strips
  • 2 medium zucchinis, halved and cut into half-moons
  • 1/2 red onion, diced
  • 1 jalapeno, cut in half, seeds and stem removed (for less heat) and discarded
  • olive oil
  • 2 tablespoons fajita seasoning
  • 15 ounces canned black beans, rinsed and drained
  • 3 cups cooked quinoa, I followed this recipe
  • lime wedges, for serving
  • cilantro, for serving

Instructions 

FOR THE CHICKEN:

  • In a medium bowl, toss the chicken with olive oil, lime juice and fajita seasoning. Grill on medium heat or cook in a skillet until no longer pink. About 6 minutes a side. Let rest before slicing into strips.

FOR THE AVOCADO CILANTRO LIME DRESSING:

  • In a mini food processor, add the avocado, cilantro, honey, lime juice and season with salt and pepper to taste. Thin out with 2 to 3 tablespoons of water or as needed.
  • Spoon dressing into small cups (with lids).

FOR THE QUINOA BOWLS:

  • Preheat your oven to 400℉ (or 200℃).
  • On a rimmed, metal sheet pan toss the peppers, zucchini, red onion and jalapeno in a tablespoon of olive oil and season with fajita seasoning. Roast for 18 to 20 minutes, rotating the pan half way through.
  • In 4 containers (with tight fitting lids) divide the quinoa (about 3/4 cup per bowl), the fajita vegetables, black beans and half a sliced chicken breast.
  • Add a wedge of lime, a few sprigs of cilantro and wedge the cup of dressing into the bowl.

FOR MEAL PREP:

  • When ready to eat, remove the dressing, lime wedge and cilantro and reheat until warm. Toss in the dressing, squeeze in the lime and tear up the cilantro and enjoy!
  • **I used my own homemade fajita seasoning recipe and just omitted the cornstarch that's in the recipe.
Serving: 1bowl, Calories: 414kcal, Carbohydrates: 54g, Protein: 22g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 92mg, Potassium: 1228mg, Fiber: 14g, Sugar: 11g, Vitamin A: 1553IU, Vitamin C: 97mg, Calcium: 236mg, Iron: 7mg