Chicken Fajita Bowl

Fahita Main

I went to a friends for dinner recently and we had fajitas, oh how I have missed fajitas! I don’t usually eat much bread and realised that I’ve been avoiding meals that include it so I set myself on a mission to make healthier fajitas that still taste amazing. And I’ve only gone and done it, this dish is a nice quick meal that is seriously filling and it tastes awesome.

By replacing tortilla with quinoa you have yourself a gluten and wheat free meal that serves up a good dose of protein. I’ve also included all six phytonutrients colour groups to ensure a broad range of nutrients to keep you in tip top condition.

I don’t personally eat much meat but I wanted a recipe that is a straight swap to the ever popular chicken fajita, the recipe can be easily adapted for vegetarians by swapping out the chicken for an extra vegetable and further still for vegans by omitting the sour cream. Don’t be put of by the list of ingredients, you don’t have to include the whole shebang but it does work really well!

Chicken Fajitas
Serves 4

3 chicken thighs, sliced
1 tbsp coconut oil
1 tsp chilli powder – omit of reduce if cooking for children
1 tsp ground cumin
1 tsp paprika
1 red onion, sliced
2 peppers, sliced
1 courgette, cut into batons
4 large mushrooms, cut into chunky slices
3 garlic, crushed
Handful of coriander, roughly chopped

210g quinoa
Juice & zest of 1 lemon
1/2 tbsp coconut or olive oil
2 tsp marigold swiss vegetable bouillon powder
1/4 tsp turmeric (optional)

200g cherry tomatoes, quartered
1/2 lime, juiced
1 tsp olive oil
Salt & pepper

1 avocado
1/2 lime, juiced

Sour cream, sliced
2 spring onions (optional)
Pinch of crushed chilli (optional)

  1. Prepare and start the quinoa as per Helen’s ‘How to…cook Quinoa’ post
  2. Melt 1 tbsp coconut oil (or oil of choice) into a wok or large frying pan, add the chicken and the spices and cook for approx 8 minutes until browned
  3. Remove the chicken using a slotted spoon and set aside
  4. Add the red onion, courgettes, peppers, mushrooms and garlic and cook for a further 8 minutes stirring frequently
  5. While the vegetables are cooking, prepare the cherry tomatoes and put into a bowl with the lime, oil and seasoning and stir well. Then remove the avocado flesh onto a chopping board, pour over the lime juice and roughly chop until a chunky guacamole consistency
  6. Drain the quinoa and leave to steam dry
  7. Add the chicken back to the wok with the handful of coriander and heat through for a further 3-4 minutes
  8. Serve the quinoa and chicken fajitas in a bowl, add a portion of the salsa and guacamole then top with sour cream, spring onions and chilli if using

I really hope you enjoy this meal!

Hannah x

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