Chicken Fajita Quinoa Bowl
+3 photos

Chicken Fajita Quinoa Bowl

4 servings
These sheet-pan chicken fajita quinoa bowls are a colorful, flavor-packed dinner that comes together with minimal fuss.

Ingredients

  • ground cumin
    2 tsp
  • chili powder
    2 tsp
  • paprika
    2 tsp
  • ground pepper
    1 tsp
  • garlic powder
    1 tsp
  • salt
    1 tsp
  • boneless

    skinless chicken thighs

    1 ¼ lb
  • multicolored bell peppers
    2 small
  • red onion
    1 medium
  • extra-virgin olive oil

    divided

    3 tbsp
  • water
    1 ¾ c
  • tri-color quinoa
    1 c
  • fresh cilantro

    plus more for garnish

    2 tbsp
  • lime juice plus 2 teaspoons

    divided

    1 tbsp
  • whole-milk plain strained yogurt

    Greek-style

    ¼ c

Directions

  1. 1

    Preheat oven to 425°F. Stir 2 teaspoons each cumin, chili powder and paprika and 1 teaspoon each pepper, garlic powder and salt together in a large bowl; set aside 1½ teaspoons of the mixture. Add trimmed chicken thighs, sliced bell peppers, sliced onion and 2 tablespoons oil to the mixture in the large bowl; toss to coat. Spread evenly on a large rimmed baking sheet.

    Step 1
  2. 2

    Roast until the chicken is almost cooked through, about 20 minutes. Increase oven temperature to broil (do not remove baking sheet); broil until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F and the vegetables are browned in spots, about 5 minutes.

    Step 2
  3. 3

    Meanwhile, combine 1¾ cups water and 1 cup quinoa in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Let stand, covered, for 5 minutes. Stir in 2 tablespoons cilantro, 1 tablespoon lime juice, 1 teaspoon reserved spice mixture and the remaining 1 tablespoon oil.

  4. 4

    In a small bowl, combine ¼ cup yogurt and the remaining 2 teaspoons lime juice and ½ teaspoon reserved spice mixture.

  5. 5

    Transfer the chicken to a cutting board and chop into bite-size pieces. Divide the quinoa among 4 bowls. Top with the roasted vegetables and any accumulated pan juices. Add the chicken and a dollop of the yogurt mixture. Garnish with additional cilantro, if desired. Recipe developed by Jasmine Smith

    Step 5
Chicken Fajita Quinoa Bowl
+3

Chicken Fajita Quinoa Bowl

40 min4 servings

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About this Recipe

Sheet-Pan Chicken Fajita Quinoa Bowls: Your New Favorite Weeknight Meal

Get ready to transform your dinner routine with these incredible Chicken Fajita Quinoa Bowls! Combining the vibrant flavors of classic chicken fajitas with the hearty goodness of quinoa, this recipe delivers a satisfying, wholesome meal that’s bursting with color and taste. The best part? It's a sheet-pan chicken fajita creation, meaning minimal clean-up and maximum flavor for a truly fuss-free dinner.

In just 40 minutes, you can have a nutritious and delicious meal on the table, perfect for busy weeknights. We're talking tender chicken thighs, perfectly seasoned with a robust blend of cumin, chili powder, paprika, garlic, salt, and pepper, roasted alongside colorful bell peppers and red onion. All of this sizzling goodness gets piled high onto a bed of fluffy quinoa, creating an all-in-one healthy quinoa bowl that’s both filling and incredibly flavorful.

What makes these fajita quinoa bowls truly special is the simplicity and balance. The lean protein from the chicken, the fiber-rich quinoa, and the nutrient-packed veggies make it a complete meal. A bright finish of fresh cilantro, lime juice, and a dollop of Greek yogurt adds a refreshing zest that ties all the robust flavors together beautifully.

Tips for Perfect Fajita Quinoa Bowls

  • Customize Your Veggies: While bell peppers and red onion are classic, feel free to add other quick-roasting vegetables like zucchini, cherry tomatoes, or mushrooms to your sheet pan.
  • Spice It Up (or Down): Adjust the chili powder to your preference. For an extra kick, add a pinch of cayenne pepper to the seasoning blend.
  • Protein Swap: Boneless, skinless chicken breasts can be used instead of thighs, just be mindful not to overcook them to keep them juicy.
  • Serving Suggestions: Garnish with fresh avocado slices, a sprinkle of cotija cheese, a drizzle of your favorite hot sauce, or a side of salsa for an even more dynamic meal.

This chicken fajita quinoa bowl isn't just a meal; it's a celebration of vibrant flavors and easy cooking, proving that healthy eating can be incredibly delicious and convenient.

Frequently Asked Questions