Mexican Chicken Bowl and Quinoa

What’s better than a hearty meal that’s both delicious and good for you? This Mexican chicken bowl and quinoa recipe is full of flavor, loaded with superfoods, vitamins and minerals, and is easy to prepare too! Win-win-win!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 715kcal

Author Tom DeVincenzo

Cost 25

Equipment

Large fry pan

Ingredients

1 ½ lb ground chicken
1 cup quinoa
3 cloves garlic minced
1 jalapeno minced
1 cup chicken broth low-sodium
½ cup white wine dry, crisp
15 oz black beans
15 oz diced tomatoes
1 cup corn canned or fresh
1 tsp chili powder
½ tsp ground cumin
1 avocado diced
1 tsp sriracha
2 tbsp fresh cilantro chopped
1 lime juiced
salt to taste
black pepper to taste

Instructions

Cook the quinoa as directed. Set aside covered.
Heat 2 tbsp of olive oil in a medium pan. Once heated, cook chicken until browned. Season with salt and pepper. Remove and set aside covered.
Without cleaning the pan, add the garlic and jalapeños (add a little more olive oil if needed). Cook for a minute until fragrant.
Add the chicken broth, wine, beans, tomatoes, corn, chili powder and cumin. Bring to a boil, then simmer for 5 minutes or so.
Add the chicken, quinoa, avocado, lime juice, hot sauce, cilantro, and season with salt and pepper. Cook for a few minutes until you reach your desired thickness.
Serve hot in bowls. Sprinkle with some cilantro if you’d like!

Notes

Enjoy!

Nutrition