Quinoa Chicken Fajita Bake
This Quinoa Chicken Fajita Bake is going to be your new fave weeknight dinner recipe. Full of tons of fajita flavor and veggies, quinoa, salsa, and cheese… how could you go wrong. We use one skillet to cook everything up (minus the quinoa) and then bake it all in the same pan. Easy recipe, easy cleanup, big flavor.
Why this Chicken Fajita Skillet Bake will be your new Fave:
- The chicken marinates for just an hour in spices, lime juice, and olive oil. This brings MAJOR flavor.
- We use the same cast iron skillet to cook the chicken, sauté the veggies, and bake it all together. Easy clean up.
- It tastes just as good, if not better, the next day. Perfect for meal prep. Bake it up, divide into containers. I love my Pyrex Snapware set. I got it from Costco a while back, but a similar set is on Amazon Prime here.
- Customizable! Use your favorite salsa, shredded cheese of your choice (I used mozzarella), but pretty much any shredded cheese would work, and pick your favorite bell pepper colors.
The first and very important step is to marinate the chicken. We’re using chicken thighs for extra flavors and to avoid them drying out. And our spiced lime juice marinade brings max Mexican, fajita flavor.
If your cast iron skillet is big enough you can use the same one to cook up your chicken and veggies and bake it all together. If your skillet isn’t big enough, no biggie! Just transfer everything to a greased (just with cooking spray) baking dish. We set aside a little bit of the shredded cheese to sprinkle on top, so we get some of that bubbly, meatiness happening.
Sprinkle with sliced green onions if you’re feeling fancy and serve up! A side of chips and guacamole is highly recommended. Oh, and a margarita too 🙂