Chicken Fajita Quinoa Bowl
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 371.9
- Total Fat: 11.1 g
- Cholesterol: 65.0 mg
- Sodium: 193.1 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 5.8 g
- Protein: 30.6 g
View full nutritional breakdown of Chicken Fajita Quinoa Bowl calories by ingredient
Introduction
high protein, chicken fajitas in a bowl high protein, chicken fajitas in a bowlNumber of Servings: 4
Ingredients
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1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
16 oz Tyson boneless, skinless chicken breast
3 medium (approx 2-3/4" long, 2- Sweet peppers (bell)
1 medium (2-1/2" dia) Onions, raw
3 tsp Cumin seed
1 tsp Paprika
1 tsp Chili powder
1 tsp Oregano, ground
1.5 tbsp Olive Oil
Tips
see notes at bottom of recipe.
Directions
Cook quinoa according to package directions
slice bell peppers and onions into medium-thin strips.
heat olive oil in skillet and add peppers and onions. cook on medium-high heat until peppers begin to blister and onions caramelize. reduce heat to low, and cover. add half of seasoning and cook until desired tenderness is reached.
in the meantime, slice chicken breast into strips of desired length and width, season with remainder of spice/herb mixture.
remove pepper-onion mix from skillet and replace with seasoned, sliced chicken breast (add more olive oil if necessary). saute until chicken is cooked thoroughly and add pepper mixture back to the skillet. Remove from heat and cover until ready to plate.
plating: 1/4 of cooked quinoa topped with chicken fajitas. We like to top bowls with guacamole, shredded cheddar, and salsa.
ENJOY!
note: I like to use red onion, but white or yellow would probably work fine. I use ground cumin, and a spicy/smoky spanish style paprika. dont forget to season with salt and pepper as you deem necessary for flavor. :)
Serving Size: 1/4 of cooked ingredients
slice bell peppers and onions into medium-thin strips.
heat olive oil in skillet and add peppers and onions. cook on medium-high heat until peppers begin to blister and onions caramelize. reduce heat to low, and cover. add half of seasoning and cook until desired tenderness is reached.
in the meantime, slice chicken breast into strips of desired length and width, season with remainder of spice/herb mixture.
remove pepper-onion mix from skillet and replace with seasoned, sliced chicken breast (add more olive oil if necessary). saute until chicken is cooked thoroughly and add pepper mixture back to the skillet. Remove from heat and cover until ready to plate.
plating: 1/4 of cooked quinoa topped with chicken fajitas. We like to top bowls with guacamole, shredded cheddar, and salsa.
ENJOY!
note: I like to use red onion, but white or yellow would probably work fine. I use ground cumin, and a spicy/smoky spanish style paprika. dont forget to season with salt and pepper as you deem necessary for flavor. :)
Serving Size: 1/4 of cooked ingredients
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