Quinoa Fajita Bake
Fajitas are such a simple staple and can be made so many different ways. You can serve them with tortillas, eat them right out of the skillet, add them to a bowl of lettuce, and switch up the protein options that you add. I wanted to make a heartier version to reheat throughout the week for dinner and pack for lunch, so I added quinoa to the skillet and melted in some cheese to make a delicious fajita bake.
I used chicken for this recipe, but it would also be delicious with chicken or steak - whatever is your jam! I also stuck with traditional fajita veggies, bell peppers and onion, but I must say I think it would be really good with something like broccoli as well. Pick your potion! As with all of my recipes I’m here to provide inspiration, but if you want to add your own flare go for it!
Quinoa Fajita Bake
Ingredients
- 1.5 tbsp. avocado oil
- 1 lb. chicken breast tenders sliced into 1/2" cubes
- 1/2 white onion sliced thin
- 2 bell peppers sliced thin
- 1 pack of taco seasoning
- 1 cup quinoa (measured out before cooking)
- 3/4 cup Mexican blend shredded cheese
- Avocado slices
- "Special sauce" (Greek yogurt + hot sauce)
Instructions
- Preheat oven to 350°F.
- Heat 1 tbsp. avocado oil over medium heat in a cast iron skillet. Add cubed chicken to the skillet and let cook for 7 minutes, flip and let cook for 5 more minutes or until it is cooked through. Remove chicken from the pan and set aside.
- Add 1/2 tbsp more avocado oil to the skillet and add in the onion and bell pepper slices. Let sauté about 8 minutes, stirring occasionally.
- Add chicken back to the skillet with one packet of taco seasoning. Add 2 tbsp. of water to the skillet to help mix in the taco seasoning.
- Prepare quinoa according to instructions on box. Once it is cooked, add it to the cast iron skillet as well as 1/2 cup shredded cheese and mix it all together. Sprinkle 1/4 cup more cheese on top.
- Place the skillet in the oven for 10 minutes.