EasyDinnerWeeknight Dinner
Cheesy Fajita Chicken
5 min prep·35 min cook
4 servings
View Recipe
Medium
A flavorful high-protein dinner with spicy Moroccan spiced chicken served alongside quinoa and chickpeas.
Rinse the quinoa under cold water and set aside.
In a small pot, bring the chicken stock to a boil. Add the quinoa, reduce to a simmer, and cover. Cook for about 15 minutes or until the quinoa is fluffy.
While the quinoa is cooking, mix the Moroccan spice blend, paprika, ground cumin, ground coriander, cayenne pepper, salt, and black pepper in a small bowl.
Rub the chicken breasts with olive oil and coat them with the spice mixture.
Heat a grill pan over medium-high heat. Cook the chicken breasts for about 6-7 minutes on each side or until fully cooked.
In a large bowl, combine the cooked quinoa and chickpeas. Stir in the chopped cilantro.
Serve the spiced chicken on a plate alongside the quinoa and chickpeas. Garnish with lemon wedges for squeezing over the chicken before eating.
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