Chicken Fajita Bowl

I love the idea of healthy foods, all mixed together in one awesome and big bowl. Unwrap your fajita and put it in a bowl!! (This is also less messy.)

We love fajita vegetables with all the flavor that they bring..and of course I topped it off with a healthy avocado which brings in a creamy texture and more awesome flavor. This bowl is low carb, as we controlled the portion sizes of the quinoa and black beans. Don’t forget that beans are a carb too! Both quinoa and beans are great, healthy carb options – just watch your portion sizes ladies 😉 I left off the cheese and sour cream that is traditionally put on a fajita, however if you would like to add small portions of low fat sour cream or reduced fat cheese that would be a healthier low-carb addition to the recipe as well.

This recipe is another quick and healthy meal idea  for a weeknight dinner.  Share with a friend or take the leftovers for lunch tomorrow!!

The Healthy Bachelorette: Low Carb Chicken Fajita Bowl with Quinoa


Chicken Fajita Bowl

Servings: 2 (to share, or bring for lunch tomorrow!)


  • 1 6oz  chicken breast, cut in half
    • Garlic Powder, to taste
    • Black Pepper, to taste
  • 1/4 cup quinoa, uncooked
  • 1 tablespoon olive oil
  • 1 glove garlic, minced
  • 1 red pepper, sliced
  • 1/2 yellow onion, sliced
  • 1/2 cup low-sodium canned black beans, rinsed
  • 1 small tomato, chopped
  • 1/2 avocado, sliced into 8 slices
  • Cilantro (optional)


  1. Heat the grill to medium-high heat. Sprinkle the garlic powder and black pepper over the chicken breasts. Grill the chicken for about 5-7 minutes on each side, until the chicken reaches an internal temperature of 165 degrees. Once the chicken is cooked, slice.
  2. Meanwhile, bring 1/2 cup of water to a boil in a small pot. Add in the quinoa and bring to a simmer and cover with a lid. Cook according to the package directions (about 20 minutes) until all of the water is absorbed.
  3. While the chicken and quinoa are cooking, heat a large frying pan over medium heat. Add the 1 tablespoon of olive oil and cover the pan. Add the onion and garlic and saute until fragrant, about 2-3 minutes. Add in the pepper slices and saute about 10 minutes, until they are tender.
  4. Once the peppers/onions, chicken and quinoa are cooked, start assmebling your bowl. For each bowl add: 3oz of the grilled chicken slices, 1/4 cup cooked quinoa, 1/4 cup black beans, 1/2 chopped tomato, 1/2 the peppers, 1/2 the onions and 4 avocado slices.
  5. Top your chicken fajita bowl with some fresh cilantro and enjoy!

3 thoughts on “Chicken Fajita Bowl

  1. I appreciate the simplicity of your recipes. I often tease my friends that I am a RD who has to eat with her eyes for gratification and colors that blend so well on the plate excite me! Thanks for exciting my tastebuds beyond belief!

  2. Pingback: Cucumber Cilantro Margarita | The Healthy Bachelorette

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