Week 2dinner·35 min·4 servings·easy
Chicken Fajita Quinoa Bowls
Mexico / Modern bowl culture
Ingredients
- 1.25 lb boneless skinless chicken breasts
- 1.25 cups dry quinoa
- 2 medium bell pepper
- 1 medium yellow onion
- 2 cloves garlic
- 2 whole lime
- 3 tbsp olive oil
- 1.5 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 2 cups baby spinach
- 0.25 cup chopped fresh cilantro
- 1 tsp salt
- 0.5 tsp black pepper
Steps
- 1Cook quinoa; fluff and keep warm.
- 2Slice chicken into strips. Toss with 1 tbsp oil, cumin, chili powder, paprika, salt, and pepper.
- 3Sear chicken in a hot skillet 5–7 minutes until cooked; remove.
- 4Add remaining oil, sliced peppers, and onion; cook 6–8 minutes until charred at edges. Add garlic 30 seconds.
- 5Build bowls: quinoa, spinach, fajita veg, chicken, lime juice, and cilantro.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
chickenquinoafajitameal-prepMexicanhigh-proteingluten-free
