Three-Layer “ChiQuiAvo” (Chicken, Quinoa, & Avocado) Fajitas

Three-Layer “ChiQuiAvo” Fajitas

These were some of the most fresh, flavorful, and satisfying (yet seemingly healthy) fajitas I’ve ever had. My better half (and better chef) and I went for three-layer concept – each packing its own punch while being easily customizable to your liking.   

Ingredients
Chicken Breast
Onion
Bell Pepper
Jalapeno
Salsa (recommend Medium)
Black Beans
Quinoa
Avocado
Tomato
Lime
Soft Tortilla Shells (recommend whole wheat)
Herbs/Seasonings (Cilantro, Oregano, Cumin, Chili Powder, Salt)
Hot Sauce (recommend Frank’s or Texas Pete’s)

Directions
There are three main layers/parts to this, each customizable to your tastebuds (and mood):

  1. Chicken, Onions & Peppers – Cook full chicken breasts with chopped onions and peppers, herbs/seasonings, and some salsa (for other flavorful liquid) in crock pot on low for 6-8 hours. When ready, drain excess moisture (leaving some) from crock pot, shred chicken, and add additional herbs/seasonings to taste. Let sit in crock pot on warm.
  2. Quinoa & Black Beans – Cook separately, then combine (or leave separately). Corn can be added too if desired.
  3. Avocado, Tomato, Onion, & Lime – Chunk, chop, squeeze, and mix. Ideally, this should sit covered in fridge for 30 min before use.

Assemble/layer the above across a soft tortilla shell, garnish with fresh cilantro (optional), squeeze some lime, dash some hot sauce, and devour multiple. Chase with a good nap 🙂

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