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Chicken Fajita Quinoa Bowls Recipe

Chicken Fajita Quinoa Bowls
Source: in quiring chef

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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.

Dinner

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A recipe from in quiring chef

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