Chicken Fajita Bowl

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 45 Minutes (does not include chilling time)

This recipe can easily be multiplied and makes great leftovers.

Ingredients

• 1 cup water
• 1/2 cup quinoa
• 1/4 tsp. salt (divided)
• 1 tsp. lime zest
• 1/2 lime (juiced)
• 1/2 cup  fresh cilantro leaves
• 8 ounces boneless, skinless, chicken thighs (cut into 1/2 inch strips)
• 1 tsp. smoked paprika
• 1/4 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/2 tsp. chili powder
• 1/8 tsp. cayenne pepper
• 2 tsp. olive oil (divided)
• 6 large green onions
• 1 medium red bell pepper (julienne strips)
• 1 – 15 ounce can no salt added pinto beans (drained and rinsed)
• 1/2 avocado (thinly sliced)
• black pepper to taste

Place the water in a small saucepan over high heat.

When the water boils, add the quinoa and 1/8 teaspoon of the salt.

Reduce the heat until the quinoa is simmering.

Cook for 15 to 20 minutes until the water has evaporated. Remove from heat.

Add the lime zest, lime juice, and pinto beans.

Fold together gently and set aside to cool for about 10 minutes.

Add the cilantro to the pinto bean mixture and fold together.

Place in the refrigerator to chill.

While the quinoa is cooking. place the chicken breast in a bowl and top with the paprika, cumin, oregano. chili powder, cayenne, and 1/8 teaspoon salt.

Toss together until the chicken is coated with spices.

Place a large skillet over high heat.

When the pan is hot, add 1 teaspoon of the olive oil and then the spiced chicken.

Cook for about 8 to 10 minutes and remove to a plate to cool.

Add the remaining teaspoon of the olive oil and then peppers.

Cook for about 5 minutes and remove to the plate with the chicken.

Add the green onions and cook for about 1 minute.

Turn the onions and cook for a second minute, then remove to a plate with the chicken and peppers.

Place the quinoa, the chicken, and vegetables in the refrigerator to chill.

When ready to assemble, put the quinoa and beans in the bottom of a bowl, then top with the chicken, peppers, and green onions.

Serve topped with the avocado and pepper.