Chicken Quinoa Fajita Bowl: Kitchen staples come together to create protein and nutrient packed one pot wonder tastes just like a chicken fajita, all ready in less than 30 minutes. Gluten-Free with Dairy-Free Options as well.
You want to know my secret to healthy, home cooking?
It is keeping a well stocked freezer and pantry.
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Sounds simple, and it really is if you make-up your mind to DO IT!!! From vegetables to things you may not think to freeze, using your freezer is a huge tool to staying on budget and
Take this Quinoa Bowl that is filled with the classic flavors of a Chicken Fajita.
Chicken Quinoa Burrito Bowl
This Chicken Quinoa Bowl comes together in one pan and in less than 30 minutes! And friends, any time I can have a healthy, 30 minute meal on the table, I am one happy lady.
And when you add in the fact that this quinoa bowl is made with Mexican flavors–sign me up any night of the week!
How to Make Chicken Fajita Bowl
Step One: Mix together the Ingredients
- In a large stock pan, or dutch oven, mix together Homemade Chicken Stock, salsa, frozen peppers and onions, and taco seasoning together.
- Submerge the chicken breasts in the quinoa mixture.
Step Two: Cook the Quinoa with Chicken
- Bring the quinoa mixture to a boil.
- Reduce heat and simmer for 20 minutes.
Step Three: Serve with Toppings
The toppings are endless, some of my favorites are:
- shredded cheddar cheese
- Greek yogurt/Sour Cream
- cilantro
- fresh tomatoes
- green onions
Notes on Chicken Fajita Bowls
- I love to use chicken stock in for additional flavor in this meal, but you can also use vegetable stock or water.
- Salsa adds incredible flavor to this recipe, but you can also use Homemade Salsa Verde or a can of diced tomatoes with green chilies.
- You can use fresh slices of frozen peppers and onions instead of frozen slices. However, frozen peppers and onions are a great money saver!
- Feel free to add in some cooked beans as well as chicken if desired.
More 30 Minute Gluten Free Meals
- Chili Lime Pan Seared Tilapia with Apple Salsa
- Quinoa Jambalaya
- Skillet Tuscan Pork Chops
- Stir-Fried Chicken and Bok Choy
Chicken Fajita Bowl
Chicken Quinoa Fajita Bowl
Mexican flavors come together perfectly in a quinoa bowl topped with chicken and frozen peppers.
Ingredients
- 1 cup Wellsley Farms Organic Quinoa
- 2 cups chicken stock
- 1 cup Wellsley Farms Organic Salsa
- 2 cups Wellsley Farms Pepper and Onion Strips
- 1 tablespoon Taco Seasoning
- 1 pound Harvestland Perdue Chicken Breasts
Optional Toppings
- sour cream, green onions, shredded cheese
Instructions
-
Mix together chicken stock, salsa, peppers and onions, seasoning and quinoa together in large stock pan. Add chicken.
-
Bring to a boil. Cover and reduce heat to simmer and cook for 20 minutes, or until quinoa has absorbed most of the liquid and chicken is cooked through.
-
Serve with any of the desired toppings.
Recipe Notes
If cooking in Instant Pot, do not do a Quick Release until at least 10 minutes after cooking time.
Glamorous Glutton says
That looks so deliciously healthy and the colours are amazing. GG
Kristen Chidsey says
Thanks so much!
Karen @ Seasonal Cravings says
I don’t know what it is about quinoa bowls that I love so much! They are so satisfying and filling and can be made with so many different flavors. Mexican is always my favorite way to prepare them. This looks healthy and simple enough to make any night of the week!
Kristen Chidsey says
Karen if quinoa and Mexican are your things–you are going to LOVE these bowls!
Gloria @ Homemade & Yummy says
Totally agree a stocked pantry (and freezer) is the key to making great meals at home. Sure I love the fact that if I lived in Italy I would visit the markets everyday to get fresh ingredients. Busy families need nutritious food, not take out. This is a perfect example of how easy it can be…with a little planning of course.
Kristen Chidsey says
What a dream to live next to fresh markets!! I think I would spend probably too much time there!
Brandi Crawford says
This is absolutely amazing. Looks so healthy and tasty!
Kristen Chidsey says
I promise it is 🙂
Debra C. says
Such a delicious meal in a bowl, I’m all over this dish, YUM!
Kristen Chidsey says
Thanks so much Debra!
Lori says
Can this recipe be doubled in the instant pot? If so, would it be cooked for the same amount of time?
Kristen Chidsey says
Hi Lori! I have not doubled this recipe for the instant pot, but based on other recipes I have successfully doubled, I would increase cooking time to 15 minutes verses the 12. Let me know how it goes if you give it a try!
Cherryl Nance says
This looks amazing!! Could I double it in my instapot and if so,how much additional time should I add? I’m going to deer camp and those guys are hungry:)
Kristen Chidsey says
Hi Cheryl!! Yes, after hunting anyone is hungry!!! When you double a recipe in the Instant Pot, you should not need to increase the time. The time to get to pressure may increase slightly, as will the time to release pressure (for this recipe, you want to not do a release of pressure for at least 10 minutes.) Just be sure NOT to exceed your maximum fill time. Enjoy!
Amy says
Can I cook this with FROZEN chicken breasts….? Thank you.
Kristen Chidsey says
Hi Amy! If you want to cook this with frozen chicken breasts in the pressure cooker, set to high pressure for 12 minutes (so not the rice function–which is low pressure) and increase the liquid by 1/4 cup. The quinoa dosen’t need that long to cook, but with the extra liquid, it should be fine 🙂
If cooking on the stove-top, simmer frozen chicken with stock and seasonings for 15 minutes before adding the quinoa and cooking for an additonal 20 minutes.
Hope that helps 🙂