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!
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.