This chicken fajita bake with quinoa is bursting with Mexican inspired flavors. It's filled with lean, protein, veggies and quinoa making it super easy to get a healthy meal on the table!
Course Main Course
Keyword Chicken Fajita Bake, Fajita Casserole
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author The Seasoned Mom
2large uncooked bonelessskinless chicken breasts (about 2 lbs.), cut into bite-sized pieces (you can easily substitute with 2 lbs. of boneless thighs or tenders if you prefer)
1red bell pepperdiced
1green bell pepperdiced
115 ounce can petite diced tomatoes, NOT drained
Optional toppings: diced avocadosliced green onion, olives, shredded cheese
Preheat oven to 375F (190C). Spray a 13x9-inch baking dish with cooking spray.
In the prepared dish, stir together diced chicken, uncooked quinoa, bell peppers, onion, and diced tomatoes (with juices). Sprinkle with fajita seasoning and salt; toss to coat.
In a small bowl, whisk together water and taco sauce. Pour over quinoa mixture and stir to combine.
Cover dish with aluminum foil and bake for about 1 hour. Remove the cover and check to make sure that the quinoa and chicken are both cooked through.* If necessary, stir and return to the oven for a few more minutes (or until done). Serve immediately with optional toppings.
Note: you can prepare this dish ahead of time, cover, and refrigerate until ready to bake.
*If you’d like to top the dish with shredded cheese, just sprinkle about ½ cup cheese over top of the dish once it’s finished baking. Place the dish back in the oven (uncovered) for about 3-5 minutes, or until the cheese melts.