High Protein Chicken Fajita Quinoa Bowl
This High Protein Chicken Fajita Quinoa Bowl is a wholesome, flavor-packed meal featuring juicy fajita-seasoned chicken, fluffy quinoa, sautéed peppers and onions, black beans, sweet corn, creamy avocado, and a zesty cilantro-lime yogurt sauce. Loaded with lean protein, fiber, and colorful vegetables, it’s the perfect healthy lunch, dinner, or meal-prep recipe.
Ready in just 40 minutes, this Mexican-inspired bowl delivers bold fajita flavors while providing over 45 grams of protein per serving.
Why You’ll Love This Recipe
Over 45g of protein per serving
Perfect for meal prep
High in fiber
Fresh and flavorful
Naturally gluten-free
Easy to customize
Great for lunch or dinner
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Mexican-Inspired
Course: Lunch, Dinner, Meal Prep
Ingredients
For the Chicken Fajitas
1½ pounds boneless, skinless chicken breasts, sliced into strips
2 tablespoons olive oil
Juice of 1 lime
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon black pepper
For the Quinoa
1 cup uncooked quinoa, rinsed
2 cups low-sodium chicken broth
Juice of ½ lime
2 tablespoons chopped fresh cilantro
Fajita Vegetables
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium red onion, sliced
1 tablespoon olive oil
½ teaspoon chili powder
½ teaspoon cumin
Salt and pepper, to taste
Bowl Toppings
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or frozen)
1 avocado, sliced
1 cup cherry tomatoes, halved
¼ cup chopped fresh cilantro
¼ cup crumbled cotija or feta cheese (optional)
Lime wedges
Cilantro Lime Greek Yogurt Sauce
¾ cup plain Greek yogurt
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
½ teaspoon ground cumin
¼ teaspoon chili powder
Salt and black pepper, to taste
1–2 tablespoons water (to thin, if needed)
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine:
Olive oil
Lime juice
Chili powder
Smoked paprika
Cumin
Garlic powder
Onion powder
Oregano
Salt
Black pepper
Add the chicken strips and toss to coat evenly.
Marinate for 15–30 minutes, or up to 8 hours in the refrigerator.
Step 2: Cook the Quinoa
In a saucepan, combine quinoa and chicken broth.
Bring to a boil, then reduce the heat to low.
Cover and simmer for 15 minutes, or until the liquid is absorbed.
Remove from the heat and let stand for 5 minutes.
Fluff with a fork and stir in the lime juice and chopped cilantro.
Step 3: Cook the Chicken
Heat a large skillet over medium-high heat.
Cook the marinated chicken for 5–7 minutes, stirring occasionally, until lightly browned and the internal temperature reaches 165°F (74°C).
Transfer to a plate and keep warm.
Step 4: Sauté the Vegetables
In the same skillet, heat the olive oil.
Add the bell peppers and onion.
Season with chili powder, cumin, salt, and pepper.
Cook for 6–8 minutes, stirring occasionally, until tender-crisp with light caramelization.
Step 5: Make the Sauce
In a small bowl, whisk together:
Greek yogurt
Lime juice
Olive oil
Garlic
Cilantro
Cumin
Chili powder
Salt
Black pepper
Add water as needed until smooth and pourable.
Step 6: Assemble the Bowls
Divide the quinoa evenly among four bowls.
Top each bowl with:
Fajita chicken
Sautéed peppers and onions
Black beans
Corn
Cherry tomatoes
Avocado slices
Drizzle generously with the cilantro lime yogurt sauce.
Garnish with chopped cilantro, cotija cheese (if using), and lime wedges.
Serve immediately.
Recipe Notes
Quinoa is a complete protein and pairs perfectly with fajita-seasoned chicken.
Bell peppers retain the best texture when cooked until just tender-crisp.
Greek yogurt adds creaminess while keeping the sauce light and protein-rich.
Expert Tips
Slice the chicken and vegetables into similar sizes for even cooking.
Marinate the chicken overnight for the deepest flavor.
Meal prep by storing the sauce separately and adding avocado just before serving.
Squeeze fresh lime juice over the bowl just before eating to brighten all the flavors.
Frequently Asked Questions.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just double-check your broth and seasonings to ensure they’re certified gluten-free if needed.
Can I cook the chicken on the grill?
Yes! Grill the marinated chicken over medium-high heat for 5–7 minutes per side, then slice before serving.
How can I make it dairy-free?
Replace the Greek yogurt with a dairy-free yogurt alternative and omit the cotija or feta cheese.
Nutritional Information
Calories: 610
Protein: 48g
Carbohydrates: 40g
Fiber: 10g
Sugar: 7g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 110mg
Sodium: 650mg