Why I Love This Recipe

This Cajun chicken and veggie quinoa stir fry is one of my go-to weeknight dinners when I want something quick, filling, and actually packed with flavor. You’ve got tender chicken thighs coated in Cajun seasoning, sautéed with a mix of colorful veggies like zucchini, bell peppers, broccoli, and onions. It’s so good. Everything gets served over fluffy quinoa for a super balanced, feel-good meal that comes together without a ton of effort.

Enjoying The Leftovers

This Cajun Chicken and Veggie Quinoa stir fry is perfect for meal prep and makes a satisfying, healthy leftover meal.

Storing:

Store the cooked chicken, vegetables, and quinoa in an airtight container in the refrigerator for up to 3–4 days. Keeping everything together works fine since the quinoa holds up well, but if you prefer extra freshness, store the chicken and veggies separately.

Reheating:

To reheat, warm the mixture in a skillet over medium heat for 3–5 minutes, stirring occasionally, or microwave in 30–60 second intervals until heated through. Serve immediately for the best flavor and texture.

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Cajun Chicken Stir Fry

This Cajun chicken and veggie quinoa bowl is a hearty, flavorful meal featuring tender, seasoned chicken tossed with crisp vegetables and fluffy quinoa. Bursting with bold Cajun spices, it’s a wholesome, one-pan dish that’s both satisfying and easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

  • 1 lb boneless chicken thighs
  • 2 zucchini, sliced
  • 2 red bell peppers, sliced
  • 1/2 small bag of broccoli
  • 1/2 yellow onion, sliced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp cajun seasoning
  • Avocado oil spray
  • 1/2 cup quinoa, cooked
US – M

Instructions

  • Cut up chicken thighs into small bite-size pieces. Season chicken with the 1 tbsp of the Cajun seasoning, salt, and pepper.
  • Heat a large skillet to medium-high heat and spray with avocado oil.
  • Add chicken and cook, stirring occasionally, for 7-10 minutes, until cooked through, and the internal temp reaches 165 degrees.
  • Meanwhile, chop all the veggies and cook quinoa according the package instructions.
  • Once the chicken is cooked, remove it from the pan and set it aside on a plate.
  • In the same pan, add the veggies and the remaining cajun seasoning. Cook until tender. Once the veggies are done, add the quinoa and chicken back into the pan, mix well, and serve.

Equipment

saute pan
cutting board

Nutrition Per Serving

Calories: 374kcal | Carbohydrates: 24g | Protein: 24g | Fat: 21g | Fiber: 5g