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Chicken Fajita Bowl

Chicken Fajita Bowl

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Course: Main
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: Julia Frey of Vikalinka


For the fajita bowl

  • 2 to matoes diced
  • 1 onion diced
  • 2 cloves of garlic minced
  • 1/2 cup/30g cilantro chopped
  • 1 cup/180g cooked quinoa
  • 1-14 oz/400g tin black beans
  • 1/2 cup/198g tin of corn
  • 2 limes juice only
  • 2-3 tbsp olive oil
  • salt to taste
  • 2 avocados sliced
  • 2 tbsp crumbled soft cheese optional

For the chicken

  • 2 tbsp oil divided
  • 1 lbs chicken breasts cut into strips
  • 1 packet of Schwartz Fajita mix
  • 1 tbsp tomato paste
  • 2-3 tbsp water
  • 1 red pepper sliced
  • 1 green pepper sliced


  • Cook quinoa according to package directions, drain and set aside to cool.
  • Prepare all the ingredients for the fajita bowl by chopping and dicing all the vegetables then set aside for later.
  • In a frying pan char canned or frozen sweet corn over medium-high heat for approximately 7 minutes until blackened, set aside.
  • To the same pan add sliced green and red peppers and quickly cook in 1 tbsp of olive oil over medium-high heat until slightly blackened on the outside, approximately 5 minutes. Take off the heat and keep warm.
  • To the same pan add 1 tbsp of oil, sliced chicken breasts and fajita spice, stir fry over medium heat for 5 minutes until the chicken is sealed. Add tomato paste and water, stir to combine and cook for 5-7 more minutes over low heat until the chicken breasts are no longer pink inside but still very juicy.

To assemble the chicken fajita bowl

  • In a large bowl combine quinoa, tomatoes, onions, garlic, cilantro, black beans, corn, lime juice, olive oil and salt to taste.
  • Divide the mixture among 4 serving bowls and top with spiced chicken, green and red peppers, avocado slices, crumbled soft cheese and more chopped cilantro, spoon the spicy sauce from the pan over chicken and serve.