Chicken Fajita Quinoa Bowls Recipe | Inquiring Chef
Chicken Fajita Quinoa Bowls Recipe
15 mins prepServes 4
Chicken Fajita Quinoa Bowls, are fresh, flavorful and packed with nutrition to keep you fueled throughout your day. Best of all, these can be made ahead and customized to your liking!
0 Rinse quinoa under cool water. In a medium saucepan, bring chicken stock to a boil and stir in quinoa. Reduce heat to low-medium and cover the pan. Simmer until all of the stock has been absorbed, 12-15 minutes. Set aside.
1 While quinoa cooks, toss chicken breasts in taco seasoning. Heat a skillet over medium-high heat. Add 1 Tablespoon oil and when oil begins to shimmer, sear chicken on both sides until cooked through, 3-4 minutes on each side. Transfer chicken to a cutting board and let it rest.
2 Return skillet to heat and add 1 Tablespoon oil. Saute peppers and onions until tender and starting to blacken in spots, 3-4 minutes total. Season with a pinch of salt.
3 Slice chicken.
4 Divide quinoa between bowls (use bowls with lids if preparing these ahead for lunches). Top with kale and then peppers and sliced chicken.
6 Add toppings to the bowls. (Note: you can also wait and add the toppings just before eating so that they stay fresh.)
5 To store: Chicken Fajita Quinoa Bowls will keep in the refrigerator for up to 4 days.
