I NEEDED SOMETHING THAT WOULD BE QUICK AND HEALTHY TO MAKE FOR LUNCH AT THE STATION, ESPECIALLY AFTER ALL THE HOLIDAY EATING WE JUST HAD THIS PAST WEEK. CHICKEN FAJITAS ARE PERFECT WHEN YOU ARE SHORT ON TIME FOR PREPPING AND COOKING. WHILE NORMALLY THEY ARE PUT ON TORTILLAS, WITH THIS RECIPE WE PUT THE TYPICAL FAJITA FILLING OVER QUINOA AND BEANS FOR SOME MORE FIBER, PROTEIN AND AMINO ACIDS. THIS MEAL WILL DEFINITELY HELP ME GET THROUGH MY 555 FITNESS WOD!
CHICKEN FAJITA QUINOA BOWL
3 BONELESS, SKINLESS CHICKEN BREASTS, cubed
3 BELL PEPPERS, seeded and sliced
1 ONION, peeled and sliced
1 GARLIC CLOVE, chopped
1 CUP QUINOA
1 SMALL CAN BLACK BEANS
1 CAN FIRE ROASTED TOMATOES, substitute can of regular chopped tomatoes
2 CUPS CHICKEN BROTH
GREEN ONION AND GREEN OLIVES FOR GARNISH, optional
Toss chicken in a large bowl with some olive oil and some of the seasonings. Set aside.
Heat some olive oil in a large skillet over medium-high heat. Add the chicken, stirring occasionally. Start on the quinoa, cooking according to the package using the chicken broth and some paprika. Meanwhile, remove the chicken when it is just cooked through and set aside.
To the same pan add the onions, peppers and garlic with some more seasoning. Saute until onion is translucent and then add the can of tomatoes. Adjust seasoning according to taste. Add back the chicken and stir.
When the quinoa is just about done, add the beans and stir. Fluff the mixture when done with a fork.
Serve the chicken and pepper mixture over the quinoa and beans. Top with green onion and olives. Serve