Deliciously Plated

Chicken Fajita Quinoa Bowls For Your Next Taco Tuesday Fiesta

A quick and easy chicken fajita bowl that is perfect for your Taco Tuesday celebration!

CourseMain Dish
Cuisinechicken, comfort food, dairy free, Mexican

Servings	Prep Time
6servings	15minutes

Cook Time	Passive Time
40minutes	0minutes

Servings	Prep Time
6servings	15minutes

Cook Time	Passive Time
40minutes	0minutes

Ingredients

2whole yellow onionssliced
2whole green bell pepperssliced
2 whole red bell pepperssliced
2whole yellow bell pepperssliced
4whole boneless skinless chicken breastsliced
1pint grape tomatoes
2tbsp olive oil

Seasoning

1tbsp garlic powder
1tbsp onion powder
1tbsp paprika
1tbsp cumin
1 1/2teaspoons oregano
1 1/2teaspoons chili powder
1/2tsp black pepper
1 1/2tsp Salt

Instructions

Preheat oven to 425 degrees
Arrange all veggies and chicken on sheet pan
Drizzle olive oil and toss veggies and chicken so they are evenly coated
Sprinkle seasoning and toss so all pieces are seasoned
Bake for 40 minutes
While your chicken and veggies are baking prepare your quinoa as directed on the package
Once everything is done cooking, add quinoa to a bowl and arrange veggies and chicken on top. Serve with vegan sour cream and or vegan cheese if desired. Lime juice and cilantro both make great garnishes as well. Enjoy!

Recipe Notes

You can make your own dairy free sour cream like I did with greek style coconut milk yogurt and lemon juice. Add 2-3 teaspoons of lemon juice to 2 ounces of yogurt and allow to sit in the fridge for about 20 minutes to sour.