Sunday, August 16, 2026

Chicken Fajita Quinoa Bowl

  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1¼ pounds boneless, skinless chicken thighs (about 6), trimmed and patted dry
  • 2 small multicolored bell peppers, sliced (about 3 cups)
  • 1 medium red onion, sliced (about 2 cups)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1¾ cups water
  • 1/2 cup tricolor quinoa
  • 2 tablespoons chopped fresh cilantro, plus more for garnish
  • 1 tablespoon lime juice plus 2 teaspoons, divided
  • ¼ cup whole-milk plain strained (Greek-style) yogurt

  1. Preheat oven to 425°F. 
  2. Stir together 2 teaspoons each of cumin, chili powder, and paprika, and 1 teaspoon each of pepper, garlic powder, and salt in a large bowl; set aside 1½ teaspoons of the mixture. 
  3. Add trimmed chicken thighs, sliced bell peppers, sliced onion, and 2 tablespoons of oil to the mixture in the large bowl; toss to coat. 
  4. Spread evenly on a large rimmed baking sheet.
  5. Roast until the chicken is almost cooked through, about 20 minutes. 
  6. Increase oven temperature to broil (do not remove baking sheet); broil until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F and the vegetables are browned in spots, about 5 minutes.
  7. Meanwhile, combine 1¾ cups of water and 1 cup of quinoa in a medium saucepan. 
  8. Bring to a boil over medium-high heat. 
  9. Reduce the heat to low, cover, and simmer until the liquid is absorbed, 12 to 15 minutes. 
  10. Let stand, covered, for 5 minutes. 
  11. Stir in 2 tablespoons of cilantro, 1 tablespoon of lime juice, 1 teaspoon of the reserved spice mixture, and the remaining 1 tablespoon of oil.
  12. In a small bowl, combine ¼ cup yogurt, the remaining 2 teaspoons of lime juice, and ½ teaspoon of the reserved spice mixture.
  13. Transfer the chicken to a cutting board and chop it into bite-sized pieces. 
  14. Divide the quinoa among 4 bowls. 
  15. Top with the roasted vegetables and any accumulated pan juices. 
  16. Add the chicken and a dollop of the yogurt mixture. 
  17. Garnish with additional cilantro, if desired.

Serving Size: 1/4 cup quinoa, ¾ cup vegetables, ½ cup chicken & 1 Tbsp. yogurt sauce


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