Description
This Savory Chicken Fajita Quinoa Bake is a one-skillet meal combining tender chicken breast, colorful bell peppers, protein-packed quinoa, and melted cheddar cheese. Infused with classic fajita spices, it makes a flavorful, healthy dinner that’s quick and easy to prepare, perfect for busy weeknights.
Ingredients
Scale
Protein and Grains
- 1 pound Boneless, Skinless Chicken Breast, cut into bite-sized pieces
- 1 cup Quinoa, rinsed
Vegetables
- 1 each Red Bell Pepper, sliced
- 1 each Green Bell Pepper, sliced
- 1 medium Onion, diced
- 2 cloves Garlic, minced
Liquids and Fats
- 2 cups Low-Sodium Chicken Broth
- 2 tablespoons Olive Oil (for sautéing)
Spices and Seasonings
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili Powder
- Salt and Pepper, to taste
Dairy
- 1 cup Shredded Cheddar Cheese (for topping)
Instructions
- Heat Oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat to prepare for sautéing the vegetables and chicken.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes until the onions become translucent and fragrant.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked through.
- Add Bell Peppers: Introduce the sliced red and green bell peppers to the skillet and sauté for an additional 4-5 minutes until they soften slightly.
- Season: Sprinkle in the cumin, paprika, chili powder, salt, and pepper. Stir thoroughly to coat all ingredients and cook for 1-2 more minutes to release the spices’ aromas.
- Mix in Quinoa: Add the rinsed quinoa to the skillet and mix well with the chicken and vegetables ensuring even distribution.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and stir to combine. Bring the mixture to a gentle simmer on medium heat.
- Cook Covered: Reduce the heat to low, cover the skillet with a lid, and let it cook undisturbed for 15-20 minutes until the quinoa is fluffy and all the liquid has been absorbed.
- Fluff and Top: Use a fork to gently fluff the quinoa mixture, then evenly sprinkle the shredded cheddar cheese over the top.
- Broil Cheese: Place the skillet under a broiler for 3-5 minutes until the cheese melts and becomes bubbly and slightly golden.
- Cool and Serve: Allow the dish to cool for a few minutes before serving to let flavors settle and to avoid burning.
Notes
- Ensure quinoa is rinsed thoroughly to remove bitterness.
- For a spicier version, add some crushed red pepper flakes with the other spices.
- If you don’t have a broiler-safe skillet, transfer the mixture to a baking dish before broiling.
- Use low-sodium chicken broth to control salt levels in the dish.
- Leftovers store well in the refrigerator for up to 3 days.
