Description
A quick and satisfying chicken quinoa bowl packed with flavor and nutrition.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups cooked quinoa
- 1 can black beans, drained and rinsed
- 1 bell pepper, chopped
- 1 cup corn, frozen or fresh
- 1 cup salsa
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by chopping the bell pepper and dicing the chicken breast into bite-sized pieces.
- In a large skillet over medium heat, add a splash of olive oil. Once hot, toss in the diced chicken, season with salt and pepper, and cook until golden brown, about 5-7 minutes.
- Add the chopped bell pepper and corn to the skillet. Sauté for another 5 minutes until the vegetables soften and start to mingle with the chicken.
- Stir in the black beans, quinoa, salsa, and cumin. Allow all the ingredients to cook together for 3-5 minutes.
- Once everything is heated through, remove from heat. Garnish with fresh cilantro before serving.
Notes
Serve with a dollop of sour cream or avocado slices for creaminess. Stores well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg