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chicken fajita skewers, quinoa & crispy potatoes

Quinoa on its own is highly unappealing, so I rarely ever make it unless I find a fun and yummy way to spice it up! I came across this recipe and gave it a little twist, paired it with chicken fajita skewers and crispy roast potatoes with cumin and paprika for some spice. Mexican never tasted better!

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Ingredients

  • Potatoes
    • 1 russet potato, thinly sliced
    • 1 tsp. cumin powder
    • 1 tsp. smoked paprika
    • Salt & pepper to taste
    • 2 tbsp. EVOO
  • Chicken Skewers
    • 2 tsp. chili powder
    • 1/4 tsp. cayenne
    • 1 tsp. cumin powder
    • 1 tsp. oregano
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 3/4 tsp. salt
    • 1/2 tsp. black pepper
    • 1 pound chicken, cubed
    • 1 yellow bell pepper, cut into 1″ squares
    • 2 tbsp. EVOO
    • Wooden skewers, soaked for 30 minutes
  • Quinoa
    • 2 cloves garlic, minced
    • 1 jalapeno, minced
    • 1 cup quinoa
    • 1 cup vegetable broth or water
    • 1 can fire-roasted tomatoes
    • 1 tsp. red chili powder
    • 1/2 tsp. cumin powder
    • Salt & pepper to taste
    • 1 can black beans, drained and rinsed
    • 1 cup sweet corn kernels
    • 1 avocado, diced
    • 1 lime, juiced
    • Handful of cilantro

Method

  1. Toss the sliced potatoes with the rest of the ingredients and place them in a single layer on a baking sheet lined with parchment paper, making sure not to overlap the potatoes. You can refer to the picture at the end as an example. Bake at 420 degrees F for 30 minutes or until crispy and golden brown.
  2. While the potatoes are roasting, toss the chicken and bell pepper with the spices till thoroughly coated. You can also marinate the chicken a few hours before for a more intense flavor. Thread the wooden skewers with the chicken and bell peppers, alternating. Place them onto a baking sheet lined with parchment paper and put them into the oven along with the potatoes for 20 minutes. Alternatively, you can grill them for 6-8 minutes on each side.
  3. Heat some oil in a large skillet on medium heat and sauté the garlic and jalapeño till fragrant. Add in the quinoa, vegetable broth/water, tomatoes, spices and salt. Stir till well combined and bring to a boil. Reduce to a simmer and cover with a lid till all the liquid has been soaked up and the quinoa is cooked through, about 20 minutes. Stir in the beans, corn, avocado, lime and cilantro and serve with chicken fajita skewers and crispy potatoes.

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