Looking for a flavorful, healthy meal that's quick to prepare and naturally gluten-free? This Easy Gluten-Free Fajita Burrito Bowl is the perfect solution! Packed with seasoned chicken, quinoa, black beans, and fresh toppings, it's a delicious dish that doesn't compromise on taste or nutrition. By the end of this post, you'll have a satisfying meal that's perfect for any night of the week.
For another delicious bowl, don't miss our Gluten-Free Sweetgreen Harvest Bowl Recipe.
Why You'll Love This Gluten-Free Fajita Burrito Bowl
- Quick and Easy: Simple steps make this recipe perfect for busy weeknights.
- Healthy Ingredients: Loaded with lean protein, fiber-rich beans, and wholesome quinoa.
- Naturally Gluten-Free: Enjoy all the flavors of a burrito bowl without any gluten.
- Customizable: Easily adjust ingredients to suit your taste preferences.
Craving more gluten-free chicken dishes? Try our Gluten-Free Chicken Teriyaki for a sweet and savory treat.
Key Ingredients
- Chicken Breasts: Marinated in spices for tender, flavorful bites.
- Quinoa: A protein-packed, gluten-free alternative to rice.
- Black Beans: Adds heartiness and extra nutrition.
- Avocado: Creamy texture and healthy fats.
- Pickled Onions & Cilantro: Brings freshness and a tangy kick to the bowl.
Tips for Perfect Fajita Chicken
- Fresh Spices: Use fresh chili powder, cumin, and smoked paprika for the best flavor.
- High Heat Cooking: Sauté the chicken over medium-high heat to get a nice sear.
- Caramelized Onions: Cooking onions until caramelized adds sweetness and depth to the dish.
Looking for a hearty sandwich? Check out this Easy Open-Faced Chicken Sandwich Recipe.
Step-by-Step Guide
- Cook the Quinoa: Prepare quinoa according to the package instructions. Fluff with a fork and set aside.
- Season the Chicken: In a bowl, combine chili powder, cumin, smoked paprika, salt, and black pepper. Toss the chicken strips in the spice blend until evenly coated.
- Sauté the Onions: Heat butter in a large skillet over medium-high heat. Add the sliced onion and sauté for 5-7 minutes until soft and caramelized. Remove from the skillet and set aside.
- Cook the Chicken: In the same skillet, add the seasoned chicken strips. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly browned.
- Combine Chicken and Onions: Return the sautéed onions to the skillet with the chicken. Toss to combine and heat through. Remove from heat.
- Warm the Black Beans: In a small saucepan over low heat, warm the black beans, stirring occasionally.
- Assemble the Bowl: Divide the cooked quinoa among serving bowls. Top with the fajita chicken and onions, a scoop of warm black beans, sliced avocado, and pickled onions if desired.
- Garnish and Serve: Sprinkle with fresh cilantro and serve immediately. Enjoy your flavorful and healthy gluten-free fajita burrito bowl!
FAQ Section
Can I use a different grain instead of quinoa?
Absolutely! You can substitute quinoa with brown rice, cauliflower rice, or any other gluten-free grain you prefer.
How can I make this dish vegetarian?
To make a vegetarian version, replace the chicken with tofu or extra vegetables like bell peppers and zucchini. Use the same seasoning for a flavorful result.
What toppings can I add to customize my bowl?
Feel free to add toppings like shredded cheese, sour cream, salsa, jalapeños, or corn to make the bowl your own.
Easy Gluten-Free Fajita Burrito Bowl
A simple and flavorful gluten-free fajita burrito bowl with seasoned chicken, quinoa, black beans, and fresh toppings. Perfect for a healthy dinner!
Equipment
- Large skillet
- Mixing bowls
- Knife and cutting board
Ingredients
For the Fajita Chicken:
- Boneless skinless chicken breasts, cut into thin strips
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
For the Bowl:
- 1 cup quinoa cooked according to package instructions
- 1 large onion sliced
- 1 can 15 oz black beans, drained and rinsed
- 1 avocado sliced
- Pickled onions optional
- Fresh cilantro chopped (for garnish)
Instructions
- Cook Quinoa: Prepare quinoa as per package directions; set aside.
- Season Chicken: In a bowl, mix chili powder, cumin, smoked paprika, salt, and black pepper. Toss chicken strips in the spice mix until well coated.
- Sauté Onions: Heat butter in a large skillet over medium-high heat. Add sliced onions and sauté for 5-7 minutes until soft and caramelized. Remove and set aside.
- Cook Chicken: In the same skillet, add the seasoned chicken strips. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Combine: Return the sautéed onions to the skillet with the chicken. Toss to combine and heat through. Remove from heat.
- Warm Beans: In a small saucepan over low heat, warm the black beans, stirring occasionally.
- Assemble Bowls: Divide cooked quinoa among serving bowls. Top each with fajita chicken and onions, a scoop of warm black beans, sliced avocado, and pickled onions if using.
- Garnish: Sprinkle with fresh cilantro and serve immediately.
Notes
Adjust Spice Level: Add more or less chili powder to suit your taste.
Meal Prep: Components can be made ahead and assembled when ready to eat.
Storage: Store leftovers in airtight containers for up to 3 days.
Meal Prep: Components can be made ahead and assembled when ready to eat.
Storage: Store leftovers in airtight containers for up to 3 days.
Tried this recipe?Let us know how it was!
