Description
A vibrant and flavorful bowl featuring seasoned chicken, fluffy quinoa, and a medley of fresh vegetables that transport you to the Southwest.
Ingredients
Scale
- 2 chicken breasts
- 1 cup cooked quinoa
- 1 bell pepper, diced
- 1 cup corn (fresh or canned)
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup salsa
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Heat your skillet over medium heat and add a little olive oil if desired. Season the chicken breasts generously with salt and pepper, then cook for about 6-7 minutes per side, or until golden brown and fully cooked through. Let them rest for a few minutes after cooking to retain their juices.
- Combine the cooked quinoa, diced bell pepper, corn, black beans, and halved cherry tomatoes in a large mixing bowl.
- Slice the cooked chicken against the grain into bite-sized strips, and gently fold the pieces into the vegetable mixture.
- Drizzle the mixture with fresh lime juice, then stir in your salsa. Mix well to ensure everything is coated.
- Divide the mixture into serving bowls, and generously top each serving with sliced avocado and a sprinkle of fresh cilantro.
- Serve immediately and enjoy your delicious Southwest Chicken Bowls.
Notes
Make-ahead tips: Prepare the quinoa and chop your veggies the day before. Store them in the fridge to shorten prep time. If you’re short on time, consider using an air fryer to cook the chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg
Keywords: southwest chicken bowl, healthy meal, quick dinner, wholesome recipe, vibrant flavors