Southwestern Chicken Quinoa Bowl

Written by Published on in Chicken, Entrées

Serving size: 4 Servings

Ingredients

  • 2 Tbsp Olive Oil
  • 2 Chicken breasts
  • 2 Cloves Garlic
  • 1 Jalapeño
  • 1 Cup Quinoa (uncooked)
  • 1 Cup Vegetable broth
  • 1 (15oz) can of black beans
  • 1 (15oz) can of fire-roasted diced tomatoes
  • 1 Cup of Corn
  • 1 tsp chilli powder
  • 1/2 tsp cumin
  • Salt to taste
  • Pepper to taste
  • 1 Avocado
  • Juice of 1 Lime
  • 2 Tbsp chopped fresh cilantro leaves

Directions

  1. Heat olive oil in a large skillet over medium high heat
  2. Dice chicken breasts and cook thoroughly
  3. Add salt and pepper to taste
  4. Add crushed garlic and diced jalapeño pepper (leave the jalapeño seeds in for extra spice)
  5. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chilli powder, and cumin, season with salt and pepper to taste
  6. Cover and simmer until quinoa is cooked through, roughly 30 minutes
  7. Stir in cilantro and lime juice.
  8. Garnish with avocado and extra cilantro
  9. Enjoy!



Thanks to Tasty for the recipe!

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2 Comments

  1. Stuart Alloway
    June 11, 2017 at 12:52 pm  ·  

    So good! Even better if you substitute diced chicken for pulled chicken.

  2. Devon Supeene
    March 3, 2019 at 8:08 pm  ·  

    523 calories per 460g serving with 1/2 avocado

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