Chicken Fajita Quinoa Bowl

Our Chicken Fajita Quinoa Bowls will quickly become a staple at the dinner table. Protein-rich chicken thighs and antioxidant-rich bell peppers and onions are slathered in a delicious mix of pantry-staple spices—guaranteed to wake up your taste buds. A quick broil kisses the chicken with a bit of char, amping up the flavor. This mixture is nestled on a bed of fiber-packed quinoa and drizzled with a tangy yogurt dressing and garnished with bright, fresh cilantro. Keep reading for our expert tips on how to use leftovers for this meal, smart ingredient substitutions and more. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• First, the chicken and vegetables are roasted, and then, toward the end of the roasting process, they are briefly broiled. This technique results in a perfectly crispy exterior.
• Instead of quinoa, you can serve the chicken fajitas with corn tortillas.
• You can top the dish with guacamole or sour cream in place of the yogurt sauce, if you prefer.

Nutrition Notes

• Chicken thighs are a combination of dark and white meat, which gives them a juicier texture. Because of the dark meat, they contain slightly more iron than chicken breasts. Chicken is also a source of B vitamins, essential for a healthy metabolism. 
• Bell peppers are low in carbohydrates and brimming with vitamin C, but some of this may be lost in the cooking process. They are also a source of fiber, which is excellent for digestive health. 
• Quinoa is a unique whole grain. It is a complete protein, meaning it contains all nine essential amino acids. Quinoa also contains potassium, important for maintaining healthy blood pressure, and magnesium for heart health and to help get a good night’s sleep.