Chicken Fajita Meal Prep Lunch Bowls With Cilantro Lime Quinoa

INGREDIENTS

For fajita seasoning

1 tablespoon ground chili

3/4 teaspoon cayenne pepper

1 teaspoon cumin powder

1 teaspoon ground black pepper

1 teaspoon of salt

For quinoa

1 cup quinoa

1/4 teaspoon salt

1/4 cup cilantro

2 teaspoons lime juice

Cor chicken and pepper

2 tablespoons of olive oil

1 teaspoon minced garlic

1 tablespoon lime juice

6 boneless chicken thighs (sliced into thin strips)

1/2 teaspoon of salt

2 red bell peppers, chopped and chopped

2 yellow bell peppers, chopped and chopped

1 green bell pepper, chopped with sunflower seeds and sliced

1 large onion, chopped

Other fillings

Diced Avocado
Lime wedges
guacamole

INSTRUCTIONS

Chicken Fajita

To make fajita seasoning, mix in a bowl chili powder, cayenne pepper, cumin powder, ground pepper and salt and set aside.
Start by adding half the seasoning of fajita, minced garlic, lime juice and 1/2 teaspoon of salt to the chicken. Set aside for 10 minutes.
Heat the olive oil in a pan, add the chicken to the pan and cook for 10-12 minutes until the chicken is cooked and slightly crispy.
Take the chicken on a plate and add onion and bell pepper to the pan. Add the remaining fajito seasoning and fry for another 3-4 minutes over high heat.

Cilantro Lime Quinoa

In the meantime, start cooking the quinoa. Start by washing several times in cold water. Add quinoa, two cups of water and 1/4 teaspoon of salt to the pan and bring to a boil. Simmer and cook for 15-20 minutes until the quinoa is roasted, soft and fluffy. Once the quinoa is cooked, add lime juice and cilantro and mix.

Cooking Mood

To collect bowls for lunch with fajita chicken, evenly divide the quinoa into bowls. Separate the chicken and pepper on top. Allow them to cool slightly before placing covers on top and cooling.
To serve, remove the lid from the containers and heat them in the microwave. Top with your favorite topping and enjoy!

This article is adapteed from this site.

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