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If you’re looking for a quick, flavorful, and nutritious meal, the One-Skillet Chicken Fajita Quinoa Bowl is a game changer. This dish combines tender chicken, vibrant veggies, and protein-packed quinoa, making it a well-rounded option for busy weeknights. Not only does it come together in one skillet for easy cleanup, but it also delivers a fiesta of flavors that will satisfy your taste buds.

One-Skillet Chicken Fajita Quinoa Bowl

Looking for an easy weeknight dinner thats both satisfying and nutritious? This One-Skillet Chicken Fajita Quinoa Bowl offers a delightful blend of tender chicken, colorful veggies, and protein-packed quinoa, all cooked in just one pan for minimal cleanup. In under 30 minutes, you can enjoy a flavorful, wholesome meal that the family will love. Perfect for busy nights! Save this recipe for when you need a quick, comforting dinner option.
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into thin strips

1 cup quinoa, rinsed thoroughly

2 cups low-sodium chicken broth (or water)

1 red bell pepper, julienned

1 green bell pepper, julienned

1 medium onion, thinly sliced

3 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: In a mixing bowl, season the chicken strips with chili powder, cumin, smoked paprika, oregano, along with a generous sprinkle of salt and pepper. Toss well to ensure the chicken is evenly coated with the spices.

    Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken strips and cook for 5-7 minutes, stirring occasionally until they are nicely browned and cooked through. When done, remove the chicken from the skillet and set it aside on a plate.

      Sauté the Vegetables: In the same skillet, add the sliced onion and both bell peppers. Sauté for about 4-5 minutes, stirring frequently until the vegetables are tender and lightly caramelized. Incorporate the minced garlic and cook for an additional minute, or until fragrant.

        Cook the Quinoa: Pour in the rinsed quinoa and add the chicken broth (or water) into the skillet. Stir well to combine all ingredients. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the quinoa is fluffy and has absorbed all the liquid.

          Combine Ingredients: Once the quinoa is cooked, return the cooked chicken back to the skillet. Gently fold everything together to combine, allowing the flavors to meld for another couple of minutes. Taste the mixture and adjust seasoning, adding more salt or pepper as needed.

            Serve: Remove the skillet from the heat. Spoon the Chicken Fajita Quinoa Bowl into serving bowls and garnish generously with fresh cilantro. Serve alongside lime wedges for squeezing over the top, adding a bright burst of flavor.

              Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings

                - Presentation Tips: For an eye-catching presentation, serve in bowl-shaped plates and sprinkle additional cilantro on top, along with a few lime wedge slices arranged artistically on the rim of each bowl.