I’m not sure what it is about a sizzlin’ platter of fajitas, but it seems to have this magical quality to it. Think about it: Have you ever been at a Mexican restaurant, dead set on ordering the taco salad or a burrito bowl, when a platter of fajitas comes out of the kitchen? You can hear it from across the room, and the aroma completely entices you. Fajitas weren’t even on your radar, but all of a sudden you really want to order some! Well, that phenomenon might start happening a lot more often when you start making these Chicken Fajita Power Bowls.

We captured all the flavor of that sizzling platter with a fraction of the fat and calories. It’s the perfect combination of colorful peppers, spiced chicken, protein-rich quinoa, sweet corn, fiber-rich black beans, and cooling yogurt—all in an easy-to-make package that’s ready to eat in less than 30 minutes. Just be prepared for your coworkers to spy your lunch and ask you for the recipe!

This Chicken Fajita Power Bowls recipe is the perfect way to use up leftover chicken. A whole chicken will yield about 2 cups of shredded white meat, and 1 cup of shredded dark meat. So if you have leftovers from cooking a whole chicken, use them up! (Psst: We love how simple it is to make a whole chicken using an Instant Pot). If you don’t have leftovers on-hand, never fear. Making this half-cup portion of chicken is easy! Simply simmer one boneless, skinless chicken breast in water or broth until it’s cooked through. You could add spices and flavorings to the cooking liquid if you like, but it’s not strictly necessary. Once the chicken is cool enough to handle, shred it with two forks. A 5-ounce chicken breast should yield about one cup of shredded chicken.