Chicken Fajita Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned chicken and sautéed peppers served over quinoa with an avocado and goat cheese sauce, finished with cilantro and salsa. This vibrant bowl comes together in under 35 minutes for an easy weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 avocado
- 2 Tablespoons goat cheese
- 2 Tablespoons lime juice
- ¼ teaspoon sea salt
- 1 cup of red or white quinoa (I used white)
- 2 cups water
- ½ teaspoon salt
- 1 teaspoon oil
- 1 clove garlic (minced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 yellow onion (sliced)
- ½ teaspoon chili powder
- 1½ pounds boneless (skinless chicken breast, cut into thin strips)
- 2 teaspoons lime juice
- 1 teaspoon olive oil
- ½ Tablespoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½-1 teaspoon salt
- ½ teaspoon ground pepper
- romaine lettuce
- cilantro
- pico de gallo or salsa
- hot sauce (optional )
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 929mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1412mg
- Calcium
- 83mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 929MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.