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Mexican Chicken Bowl

15 mins prep.
24g Protein
8g Fiber
9g Fat
43g Carbs

INGREDIENTS (6 Servings)

  • 2 tbsp (1 oz / 27g) olive oil, divided
  • 2 tsp (0.4 oz / 10g) garlic paste
  • 1 cup (6 oz / 170g) dry quinoa, rinsed
  • 2 cups (16 oz / 480g) vegetable stock
  • 1 can (15 oz / 425g) black beans, drained
  • 1 Ā¼ cups (6.3 oz / 180g) frozen corn
  • Spices: 2 tsp chili powder, Ā½ tsp each cumin, garlic powder, onion powder, 1 tsp salt, Ā¼ tsp pepper
  • 1 onion (4 oz / 110g), sliced
  • 1 red bell pepper (4 oz / 120g), sliced
  • 9.5 oz (270g) rotisserie chicken breast, shredded
  • 1 can (14.5 oz / 410g) diced tomatoes
  • 1 bag (12 oz / 340g) steam-in-bag broccoli
  • 2 limes (1 juiced, 1 cut into wedges)
  • 2 tbsp (0.1 oz / 4g) cilantro, chopped

DIRECTIONS

  • Mix all spices in a small bowl.
  • Heat 1 tbsp oil in a large saucepan over medium heat. Stir in garlic paste for 1 minute.
  • Add quinoa, stock, beans, corn, and half the spice mix. Bring to a boil. Cover and simmer on low 20 minutes. Stir in lime juice.
  • Heat remaining oil in a large skillet over medium heat. SautĆ© onion and bell pepper 4 minutes.
  • Add chicken, tomatoes and remaining spice mix. Simmer 5 minutes.
  • Meanwhile, microwave broccoli in the bag per package directions, about 5 minutes.
  • Divide quinoa, chicken, and broccoli into 6 bowls. Top with cilantro and lime wedges.
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FOR PICKY EATERS

  • Set aside plain shredded chicken for kids before adding spices.
  • Serve everything in separate piles, taco bar style.
  • Top kidsā€™ bowls with shredded cheese (adds dairy).

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Mexican Chicken Bowl 6 servings
24 g 8 g 9 g 43 g
2 tbsp (1 oz / 27g) olive oil, divided 2 tsp (0.4 oz / 10g) garlic paste 1 cup (6 oz / 170g) dry quinoa, rinsed 2 cups (16 oz / 480g) vegetable stock 1 can (15 oz / 425g) black beans, drained 1 1/4 cups (6.3 oz / 180g) frozen corn Spices: 2 tsp chili powder, 1/2 tsp each cumin, garlic powder, onion powder, 1 tsp salt, 1/4 tsp pepper 1 onion (4 oz / 110g), sliced 1 red bell pepper (4 oz / 120g), sliced 9.5 oz (270g) rotisserie chicken breast, shredded 1 can (14.5 oz / 410g) diced tomatoes 1 bag (12 oz / 340g) steam-in-bag broccoli 2 limes (1 juiced, 1 cut into wedges) 2 tbsp (0.1 oz / 4g) cilantro, chopped

Mix all spices in a small bowl.

Heat 1 tbsp oil in a large saucepan over medium heat. Stir in garlic paste for 1 minute.

Add quinoa, stock, beans, corn, and half the spice mix. Bring to a boil. Cover and simmer on low for 20 minutes. Stir in lime juice.

Heat remaining oil in a large skillet over medium heat. Saute onion and bell pepper for 4 minutes.

Add chicken, tomatoes, and remaining spice mix. Simmer for 5 minutes.

Meanwhile, microwave broccoli in the bag per package directions, about 5 minutes.

Divide quinoa, chicken, and broccoli into 6 bowls. Top with cilantro and lime wedges.