Dump and Bake Chicken Fajita Quinoa
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!
Servings 6 servings
Calories 319kcal
Ingredients
- 2 large uncooked boneless skinless 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)
- 1 cup uncooked quinoa
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 small onion diced
- 1 15 ounce can petite diced tomatoes, NOT drained
- 2 tablespoons fajita seasoning
- 1 teaspoon salt
- 1 cup water
- 1 cup taco sauce
- Optional toppings: diced avocado sliced green onion, olives, shredded cheese
Instructions
- 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.
Notes
*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.
Nutrition
Calories: 319kcal | Carbohydrates: 28g | Protein: 37g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 875mg | Potassium: 1007mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1030IU | Vitamin C: 45.3mg | Calcium: 119mg | Iron: 4mg