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Chicken Fajita Quinoa Bowl

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Chicken Fajita Quinoa Bowl

Chicken Fajita Quinoa Bowl

These sheet-pan chicken fajita quinoa bowls are a colorful, flavor-packed dinner that comes together with minimal fuss. Chicken thighs, bell peppers and onions roast together in a bold spice blend, then get a quick broil for extra char and depth. Fluffy quinoa, brightened with cilantro and lime, forms a hearty base that soaks up the savory pan juices. A creamy, spiced yogurt sauce ties everything together.

Nutrition Information
  • Calories: 239 kcal
  • Carbohydrates: 36g
  • Protein: 22g
  • Potassium: 665mg
  • Fiber: 8g
  • Sugar: 11g

Ingredients:

    • 2 teaspoons ground cumin

    • 2 teaspoons chili powder

    • 2 teaspoons paprika

    • 1 teaspoon ground pepper

    • 1 teaspoon garlic powder

    • 1 teaspoon salt

    • 1¼ pounds boneless, skinless chicken thighs (about 6), trimmed and patted dry

    • 2 small multicolored bell peppers, sliced (about 3 cups)

    • 1 medium red onion, sliced (about 2 cups)

    • 3 tablespoons extra-virgin olive oil, divided

    • 1¾ cups water

    • 1 cup tricolor quinoa

    • 2 tablespoons chopped fresh cilantro, plus more for garnish

    • 1 tablespoon lime juice plus 2 teaspoons, divided

    • ¼ cup whole-milk plain strained (Greek-style) yogurt

Instructions:

    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.
    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.

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

    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.

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