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One chicken fajita bowl, topped with pico de gallo, avocado sauce, fresh cilantro and lime wedges.
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4.59 from 12 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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Lunch/Dinner
Cuisine: Mexican
Keyword: chicken fajita bowls
Servings: 4



Avocado Sauce

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


  • 1 cup of red or white quinoa I used white
  • 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


  • 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


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


  • Prepare avocado goat cheese sauce. Add avocado, goat cheese, lime juice and sea salt to a blender and blend until smooth. Add to a bowl and place in the fridge until ready to serve. 
    Avocado sauce for chicken fajita bowls blended up in the bowl of a blender.
  • 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.
    Cooked quinoa in pot for chicken fajita bowls.
  • 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.
    Cooked bell peppers and onions in pan for chicken fajita bowls.
  • 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 and internal temperature reads 165°F. Remove from heat and set aside.
    Cooked chicken in a pan for chicken fajita bowls.
  • 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!
    Assembled chicken fajita bowl.



Nutrition info does not include any toppings.


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