Chicken Fajita Quinoa Bowls
Serving Size: 6.0 Ounces Prep time: 10 minutes Cook time: 15 Minutes
Estimated nutrition per serving:
Calories 230
Protein 23 grams
Carbs 15 grams
Fat 10 grams
Fiber 3 grams
Sugar 3 grams
Iron 14% DV
Calcium 3% DV
Sodium 11% DV
Ingredients:
- Chicken breast, skinless, uncooked - 240 grams
- Red bell pepper - 1 medium (140 grams)
- Olive oil - 1 tsp (5 grams)
- Sea salt - 1/4 tsp
- Black pepper, ground - 1/8 tsp
- Cumin, ground - 1/4 tsp
- Paprika, ground - 1/4 tsp
- Garlic powder - 1/8 tsp
- Quinoa, cooked - 3/4 cup (139 grams)(or 1/4 cup uncooked)
- Pumpkin seeds, unsalted - 3 tbsp (30 grams)
- Cilantro, fresh leaves - 3 tbsp (6 grams)
- Lime, juice only - 1/2 medium or to taste
Instructions:
Step One:
Slice or chop the chicken and bell pepper.
Step Two:
Place a pan over medium-high heat. Once hot, add the olive oil and the chicken. Season with sea salt and black pepper.
Step Three:
Cook for 3 minutes and then add the red bell pepper together with the cumin, paprika, and garlic powder. Mix gently and cook for another 5 minutes. The bell pepper will char a bit.
Step Four:
Serve the chicken and bell pepper with cooked quinoa and pumpkin seeds. Garnish with chopped cilantro and a bit of lime juice. Enjoy!
*Note: Divide equally by the listed number of ingredients. Stays fresh in the refrigerator for 3-4 days.