Wednesday, August 31, 2016

Oven Fajita Quinoa Bowls

My love for Mexican food and margaritas runs deep. When we go out for Mexican I want to go ALL OUT. But add in lots of chips, queso, tortillas and a few drinks and it quickly turns into the biggest splurge meal of life. I make a lot of Mexican inspired things during the week and have found I can still satisfy that craving with the same flavors yet a lot less of the bad stuff. 

These fajitas are a favorite around here. I've been making them for years and they do not disappoint. This is truly an express meal because it takes all of 10-15 minutes to prep and can be cooked and on the table in under an hour. Quinoa is a great base for this as it soaks up all of the tasty cooking juices, but cauliflower rice is another healthy option! Add some chopped avocado and cilantro for a little something extra. 

Go ahead. You can't mess this meal up.

Oven Fajita Quinoa Bowls
recipe adapted from Budget Bytes

1 lb. boneless skinless chicken breast (about 2 large), cut into small strips
2 green bell peppers, sliced
1 red bell pepper, sliced
1 large yellow onion, sliced
2 Tbsp. olive oil
lime for garnish
1 cup quinoa, cooked

1 Tbsp. chili powder
1/2 Tbsp. smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. cumin
pinch of cayenne pepper

Preheat oven to 400 degrees.

In a large baking dish, combine chicken, peppers and onions. Toss with olive oil and seasoning, making sure everything is evenly coated. Bake for 35-40 minutes, stirring once about halfway through. 

Serve on top of quinoa with a wedge of lime. 

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