Fajita Chicken And Quinoa Skillet With Easy Avocado Cream Sauce

This easy and flavorful fajita chicken and quinoa skillet will be a family favorite.

Course Main Course

Cuisine Mexican

Keyword chicken fajita, quinoa

Prep Time 15

Cook Time 30

Servings

Calories 302kcal

Author Amy K

Ingredients

Quinoa

1 cup quinoa
2 cups water or broth broth adds much more flavor
2 Tbs coconut oil or butter
1 Tbs Fajita seasoning

Chicken Fajitas

3 peppers sliced red, yellow, orange, or green
1 onion sliced
2 Tbs coconut oil butter, or avocado oil
2 cups shredded pre-cooked chicken or you can grill some chicken breasts
1 Tbs fajita or taco seasoning
Cilantro for topping optional

Avocado Cream Sauce

1 ripe avocado
1/2 cup salsa verde or your favorite salsa
Juice from half a lime- about 1 Tbs
pinch of salt
Water to thin

Instructions

Quinoa
In a medium saucepan over medium heat, add butter or coconut oil and quinoa. Sauté, stirring frequently, until the quinoa starts to turn golden brown. Add water or broth, salt, pepper, and fajita seasoning. Bring to a simmer, cover and cook about 15 minutes. Take off heat and set aside covered for five minutes. Fluff with fork.
Chicken Fajitas
In a frying pan or cast iron skillet, add oil or butter, sliced onion and peppers. Sauté until onion starts to become translucent. Add in shredded chicken and fajita seasons. Stir to make sure fajita seasoning is covering chicken. Cook until hot.
Avocado Cream Sauce
Slice avocado in half, take out pit, and remove meat with a large spoon. Add to a blender or mash really well with a fork. Add in salsa verde, lime juice, and salt. Blend until well mixed, add in a tsp of water at a time if needed to be thinned. Set aside.
On a plate, lay a bed of quinoa down, add with chicken and fajita veggies, and top with cream sauce. Enjoy.

Notes

I made a fajita seasoning with
1 Tbs cumin
1 tsp garlic powder
1 tsp pepper
1 tsp salt
1 tsp oregano (or Italian seasoning)
pinch of red pepper flakes

Nutrition