Chicken Fajita Bowls

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These chicken fajita quinoa bowls come together in about 30 minutes for an easy weeknight dinner. They feature spiced-up chicken, sautéed peppers and a creamy avocado goat cheese sauce all served over a bed of quinoa.

These chicken fajita quinoa bowls are perfect. You’re getting plenty of carbs from the quinoa and veggies, a good source of protein from the chicken and healthy fat from the avocado goat cheese sauce.

Plus, you can’t go wrong with fajitas — they’re seriously one of my favorites!

One chicken fajita bowl, topped with pico de gallo, avocado sauce, fresh cilantro and lime wedges.

Also, can we talk about this avocado goat cheese sauce? I got the idea from tacos in a meal kit delivery service that we love and it’s like a tangy sour cream, but with the flavor of goat cheese. I’m obsessed with how creamy it is.

Two chicken fajita bowls, topped with pico de gallo, avocado sauce, fresh cilantro and lime wedges.

More Mexican Inspired Meals

4.50 from 10 votes

Chicken Fajita Bowls

These chicken fajita quinoa bowls come together in about 30 minutes for an easy weeknight dinner. They feature spiced-up chicken, sautéed peppers and a creamy avocado goat cheese sauce all served over a bed of quinoa.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients  

Quinoa

  • 1 cup of red or white quinoa I used a blend of the two
  • 2 cups water
  • ½ teaspoon salt

Fajita Veggies

  • 1 teaspoon oil
  • 1 clove garlic minced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 yellow onion sliced
  • ½ teaspoon salt
  • ½ teaspoon chili powder

Chicken

  • pounds boneless skinless chicken breast, cut into thin strips
  • 2 teaspoons lime juice
  • 1 teaspoon olive oil
  • ½ Tablespoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½-1 teaspoon salt
  • ½ teaspoon ground pepper

Avocado Sauce

  • 1 avocado
  • 2 Tablespoons goat cheese
  • 2 Tablespoons lime juice
  • ¼ teaspoon sea salt

Toppings

  • romaine lettuce
  • cilantro
  • pico de gallo or salsa
  • hot sauce

Instructions 

  • Rinse and drain quinoa. Place water, salt and quinoa into a saucepan and bring to a boil. Reduce to a simmer. Cover and cook for about 15 minutes, or until all liquid is absorbed. Remove from heat and let pot sit, covered for 2-3 minutes. Remove lid and fluff with a fork.
  • While quinoa is cooking, get started cooking everything else. Heat a large skillet with 1 teaspoon oil over medium-high heat. Add in garlic, onions, red and yellow bell pepper, salt and chili powder. Sauté until veggies are tender, but still crisp, about 5 minutes. Transfer veggies to a plate.
  • Using the same skillet, add chicken, lime juice, oil and seasonings (chili powder, garlic powder, cumin paprika, salt and pepper) and cook over medium-high heat for about 6 minutes or until chicken is no longer pink. Remove from heat and set aside.
  • Prepare avocado goat cheese sauce. Add avocado, goat cheese, lime juice and sea salt to a blender and blend until smooth.
  • Once everything is cooked and dressing is prepped, make bowls by adding a base of quinoa, 1/4 of the chicken and 1/4 of the bell peppers. Add chopped romaine, pico de gallo or salsa and freshly chopped cilantro for serving. Drizzle on the avocado goat cheese sauce. To make it look really pretty you can add the sauce to a zip-lock baggie, cut the tip and squeeze the sauce over each bowl in a zigzag pattern. Add a little hot sauce (if using) and dig in!

Video

Notes

Nutrition info does not include any toppings.

Nutrition

Serving: 1/4 recipe | Calories: 593kcal | Carbohydrates: 41g | Protein: 61g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 1880mg | Potassium: 1130mg | Fiber: 8g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: Mexican
Keyword: fajita quinoa bowls
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Whether it’s for my meal plans, my favorite recipes or just because you want to feel good, I’m so happy you’re here.

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10 Comments

  1. I can’t wait to try this! I love Simple Truth as well and didn’t know they sell a goat cheese. Awesome video too!

    1. Hi Tobi — I have the yummly social share button at the bottom of each post. Is it too hard to find?

    1. Instead of doing another cheese I would probably just do fresh avocado slices and a squeeze of lime juice. 🙂

  2. So tasty and easy to put together. Love the avocado goat cheese sauce — I would not have put those together but it made the dish.

    1. YAY! I am so happy to hear that this recipe is a hit, Beth! Thanks you so much for your review + star rating, I truly appreciate it!