CB Chicken Chicken Fajita
Servings: 4
Ingredients
- 1 pack of CB Chicken Boneless Thighs
- 2 red bell peppers sliced
- 2 yellow bell peppers sliced
- 1 green bell pepper sliced
- 2 tbsp. olive oil
- 1 tsp. garlic minced
- 1 tbsp. lime Juice
- 1/2 tsp. salt
- 1 large onion sliced
- 1 tbsp. chilli powder
- 3/4 tsp. cayenne pepper
- 1 tsp. cumin powder
- 1 tsp. black pepper
- 1 tsp. salt
- Lime wedges
For the Quinoa
- 1 cup Quinoa
- 1/4 teaspoon Salt
- 1/4 cup Cilantro
- 2 teaspoons Lime Juice
Instructions
- Make fajita seasoning by mixing chilli powder, cayenne, cumin, black pepper, and salt in a bowl.
- Toss chicken with half the seasoning, garlic, lime juice, and salt. Let sit 10 mins.
- Sauté in hot oil for 10–12 mins until cooked and crispy. Remove and set aside.
- In the same pan, add onions and sliced bell peppers. Sprinkle with remaining seasoning and stir-fry for 3–4 mins on high heat.
- Rinse quinoa. Boil with 2 cups water and salt for 15–20 mins until fluffy.
- Stir in lime juice and chopped cilantro.
- Assemble you bowl! Divide quinoa, chicken, and veggies into containers.
- Cool before sealing and reheat before serving.
- Enjoy!
