Chicken Fajita Quinoa Bowls Recipe

Name: Chicken Fajita Quinoa Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3-4 servings
Ingredients: ¾ cup Quinoa; 1 ½ cups Low-Sodium Chicken Stock; ¾ lb Boneless, skinless Chicken Breasts; 1 Tbsp Taco Seasoning; 2 Tbsp Oil; 2 Bell Peppers, thinly sliced (I like to use a mix of colors); ½ Onions, thinly sliced (opt); 3 cups Kale, roughly chopped; ½ cup Salsa, any type; Lime wedges

Ingredients

¾ cup Quinoa
1 ½ cups Low-Sodium Chicken Stock
¾ lb Boneless, skinless Chicken Breasts
1 Tbsp Taco Seasoning
2 Tbsp Oil
2 Bell Peppers, thinly sliced (I like to use a mix of colors)
½ Onions, thinly sliced (opt)
3 cups Kale, roughly chopped
½ cup Salsa, any type
Lime wedges

PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 3-4 servings

Instructions

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.
While quinoa cooks, toss chicken breasts in taco seasoning. Heat a skillet over medium-high heat. Add 1 Tbsp. 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.
Return skillet to heat and add 1 Tbsp oil. Saute peppers and onions until tender and starting to blacken in spots, 3-4 minutes total. Season with a pinch of salt.
Slice chicken.
Divide quinoa between bowls (use bowls with lids if preparing these ahead for lunches). Top with kale and then peppers and sliced chicken. Spoon salsa on top and place a lime wedge on the side.
To store: Chicken Fajita Quinoa Bowls will keep in the refrigerator for up to 4 days.