Fajita Chicken and Vegetable Quinoa Bowls (Meal Prep!)

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 l SimplyScratch.com

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 l SimplyScratch.com

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 l SimplyScratch.com

Here’s what you’ll need.

For the chicken: 2 butterflied chicken breasts, 2 teaspoons light olive oil, the juice from 1/2 a lime and 2 teaspoons fajita seasoning, I just omitted the cornstarch in the recipe. Or simply omit the chicken to keep these veggie fajita bowls.

For the fajita vegetables: 1/2 a red, orange and yellow bell pepper, 1 jalapeno, 2 zucchini and 1/2 a red onion, 1 tablespoon olive oil and 2 tablespoons fajita seasoning.

For the avocado cilantro lime dressing: 1 small avocado, 1 large handful of cilantro, 1-2 tablespoons honey (to taste), juice of 1 lime, salt and pepper to taste.

Fajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.com Fajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.com

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.

Fajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.com

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.

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.

Fajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.com Fajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.com

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.

Fajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.com Fajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.com

Once everything cools, divide the quinoa and fajita vegetables 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.

Fajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.com Fajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.com

Next divide the (drained and rinsed) black beans and then half a sliced chicken breast per bowl .

Fajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.comFajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.com

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

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!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 4

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!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

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
  • juice from 1/2 a lime
  • 1 tablespoon fajita seasoning*
  • FOR THE AVOCADO CILANTRO LIME DRESSING:
  • 1 small avocado
  • 1 large handful fresh cilantro leaves
  • 1-2 tablespoons honey, to taste
  • juice of 1 whole lime
  • 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 small to meidium zucchini, halved and cut into half-moons
  • 1/2 a red onion, diced
  • 1 jalapeno, cut in half, seeds and stem removed (for less heat) and discarded
  • olive oil
  • 2 tablespoons fajita seasoning *
  • 1 (15 ounce) can black beans, rinsed and drained
  • roughly 3 cups cooked quinoa (I followed this recipe)
  • lime wedges, for serving
  • cilantro, for serving

Instructions

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°.

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.

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2 Responses to “Fajita Chicken and Vegetable Quinoa Bowls (Meal Prep!)”

  1. #
    1
    dannie — June 18, 2018 at 2:30 am

    yummy recipe.

  2. #
    2
    Visit here — June 20, 2018 at 2:11 am

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