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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!
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Cook Time 30 mins
Total Time 30 mins
Course Appetizer
Cuisine Mexican
Servings 4

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • 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!