Scrumptious Mexican Chicken Fajita Quinoa Bowls

by | Mar 25, 2023 | Main dishes | 0 comments

I have a soft spot for Mexican food, and chicken fajitas have always been one of my favorites. I’m always looking for new, creative ways to make them, and recently I came up with this scrumptious Mexican Chicken Fajita Quinoa Bowls recipe. This recipe is easy to make and is perfect for a busy weeknight dinner. It’s also a great way to use up leftover chicken or vegetables, so it’s a great way to save money, too!

My family loves this recipe, and my kids always ask for seconds. It brings back memories of family dinners at my grandma’s house. She used to make the best Mexican dishes, and this recipe brings back all those fond memories. I know your family will love it as much as mine does!

Variations: You can use any type of cooked protein instead of chicken, such as steak, pork, shrimp, or tofu. You can also use any type of cooked grain instead of quinoa, such as rice, farro, or even cauliflower rice. Feel free to add any other vegetables or toppings you like, such as corn, black beans, jalapeños, or diced tomatoes.

A close-up of a freshly made Mexican chicken fajita quinoa bowl with colorful vegetables and spices sprinkled over the top.

Scrumptious Mexican Chicken Fajita Quinoa Bowls

Try this delicious recipe for Mexican Chicken Fajita Quinoa Bowls – a scrumptious way to make dinner!
Cook Time 30 mins
Total Time 30 mins
Course Appetizer
Cuisine Mexican
Servings 4


  • Large skillet, cutting board, knife, measuring cups and spoons, mixing bowl


  • 1 tablespoon olive oil
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 1 jalapeño, seeded and finely chopped
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon paprika
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 1.5 cups cooked chicken, shredded
  • 2 cups cooked quinoa
  • 0.5 cup salsa
  • 0.25 cup cilantro, roughly chopped
  • 0.25 cup sour cream
  • 1 avocado, diced
  • 0.25 cup crumbled queso fresco
  • 1 lime, cut into wedges


  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the bell pepper, onion, and jalapeño and cook until the vegetables are tender, about 5 minutes.
  • Add the chili powder, garlic powder, cumin, paprika, salt, and pepper and stir to combine.
  • Add the chicken and cook until heated through, about 2 minutes.
  • Add the quinoa and salsa and stir to combine.
  • To assemble the bowls, divide the quinoa mixture among 4 bowls and top with cilantro, sour cream, avocado, queso fresco, and lime wedges.
  • Enjoy!


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