Go Back
–+ servings
Fajita Chicken and Vegetable Quinoa Bowls l SimplyScratch.com

Fajita Chicken and Veggie Quinoa Bowls (Meal Prep!)

Print Recipe
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!
Course Mains & Entrees
Cuisine Tex Mex
Keyword chicken, fajita, meal prep, quinoa, vegetable
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 bowls
Calories 414
Author Laurie McNamara

Equipment

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
US Customary - Metric

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.

Nutrition

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