Fajita Chicken and Veggie Quinoa Bowls (Meal Prep!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned chicken and roasted fajita vegetables served over quinoa with black beans and topped with an avocado-cilantro-lime dressing. It's a flavorful, meal-prep-friendly bowl for healthy lunches.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 boneless skinless chicken breast (butterflied or halved horizontally (about 1 to 1-1/4 pounds total))
- 2 teaspoons olive oil
- 1/2 lime (juiced)
- 1 tablespoon fajita seasoning
- 1 small avocado
- 1 handful cilantro leaves
- 1 tablespoons honey (to taste)
- 1 whole lime (juiced)
- salt and pepper (to taste)
- water (to thin out dressing)
- 1/2 red bell pepper (sliced into strips)
- 1/2 orange bell pepper (sliced into strips)
- 1/2 yellow bell pepper (sliced into strips)
- 2 medium zucchinis (halved and cut into half-moons)
- 1/2 red onion (diced)
- 1 jalapeno (cut in half, seeds and stem removed (for less heat) and discarded)
- olive oil
- 2 tablespoons fajita seasoning
- 15 ounces canned black beans (rinsed and drained)
- 3 cups cooked quinoa (I followed this recipe)
- lime wedges (for serving)
- cilantro (for serving)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1156mg
- Total sugar
- 11g
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
- 101mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.