Dump and Bake Chicken Fajita Quinoa

2 large uncooked boneless skinless chicken breasts (about 2 lbs.), cut into bite-sized pieces (you can easily substitute with 2 lbs. of boneless thighs or tenders if you prefer)
1 cup uncooked quinoa
1 red bell pepper diced
1 green bell pepper diced
1 small onion diced
1 15 ounce can petite diced tomatoes, NOT drained
2 tablespoons fajita seasoning
1 teaspoon salt
1 cup water
1 cup taco sauce
Optional toppings: diced avocado sliced green onion, olives, shredded cheese

Preheat oven to 375F (190C). Spray a 13x9-inch baking dish with cooking spray.
In the prepared dish, stir together diced chicken, uncooked quinoa, bell peppers, onion, and diced tomatoes (with juices). Sprinkle with fajita seasoning and salt; toss to coat.
In a small bowl, whisk together water and taco sauce. Pour over quinoa mixture and stir to combine.
Cover dish with aluminum foil and bake for about 1 hour. Remove the cover and check to make sure that the quinoa and chicken are both cooked through.* If necessary, stir and return to the oven for a few more minutes (or until done). Serve immediately with optional toppings.
Note: you can prepare this dish ahead of time, cover, and refrigerate until ready to bake.

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