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Chicken Quinoa Bowl

Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 647kcal

Ingredients

  • 3/4 cup Quinoa rinsed and drained
  • 1 lb Chicken breast boneless skinless diced into bite sized pieces
  • 2 tbsp Paprika
  • 1 tbsp Garlic powder
  • 3 Tbsp Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 2 tbsp Red onion diced small
  • 2 tsp Ground cumin
  • 10 oz Black beans using the juice in the can also
  • 1 cup Corn
  • 1 cup Tomato diced
  • 1 Avocados pitted and sliced
  • 2 tbsp Lime juice
  • 2 oz Cheddar cheese shredded
  • 1 Lime cut into wedges
  • 4 tbsp Fresh cilantro
US Customary - Metric

Instructions

  • In a pot of boiling water, cook the quinoa according to the instructions on the package. Once cooked, drain any excess water and cover with a lid to keep warm. Season with salt to taste.
  • In a bowl, mix the chicken with paprika, garlic powder, salt and pepper.
  • Heat 1/3 of the oil in a saucepan over medium heat. Sauté the garlic and half of the amount of onion for 3 minutes. Stir in the cumin and cook for 2 minutes longer. Add the black beans, stir, and bring to a low simmer for about 15 minutes. Season with salt and pepper.
  • In a small pan of simmering water, cook the corn for 2 to 3 minutes until hot.
  • Heat the remaining oil in a pan over medium heat. Sauté the chicken to an internal temperature of 160°F using a thermometer.
  • Place the quinoa in a bowl and top with chicken, black beans, tomatoes, avocado and corn. Season with salt, pepper, and lime juice. Garnish with cheese, lime wedges and cilantro leaves.

Video

Nutrition

Calories: 647kcal | Carbohydrates: 59g | Protein: 42g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 87mg | Sodium: 234mg | Potassium: 1422mg | Fiber: 15g | Sugar: 4g | Vitamin A: 2375IU | Vitamin C: 22mg | Calcium: 177mg | Iron: 6mg