One Pan Chicken Fajita Quinoa Recipe | Episode 114

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nut-based cheese

💰Cheaper: cheddar

Nut-based cheese is dairy-free and lower in calories.

Heat a pan over medium-high heat and add olive oil.

Add the chicken strips to the pan and season with salt and pepper; cook until slightly browned on the outside, about 3-5 minutes, but not fully cooked through.

Remove the chicken from the pan and set it aside, leaving the juices in the pan.

Add diced onion to the pan and sauté until translucent, about 3-4 minutes.

Add minced garlic and cook for about 2 minutes until fragrant.

Add sliced bell peppers to the pan and toss; cook briefly to maintain some crunch, about 1-2 minutes.

Add all spices (chili powder, paprika, onion powder, garlic powder, cayenne, ground cumin) to the pan and stir to combine.

Add quinoa to the pan and mix well with the vegetables and spices.

Return the chicken and any accumulated juices back to the pan.

Pour in chicken broth and add a small amount of tomato sauce (or ketchup).

Increase heat to high and bring the mixture to a boil, ensuring the chicken is submerged in the liquid.

Once boiling, reduce heat to medium-low and cover (using a baking sheet if no lid is available) to simmer for 15-20 minutes until quinoa is fluffy and liquid is absorbed.

While the quinoa cooks, prepare the avocado sauce by blending 2 avocados, sour cream, salt, pepper, minced garlic, and the juice of one lime until smooth.

Once quinoa is done, serve it topped with the avocado sauce, green onions, and cilantro (or parsley).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens