Mexican Chicken Bowl
Mexican Chicken Bowl

Enjoy our vibrant Mexican Chicken Bowl, a satisfying and wholesome meal. Packed with lean protein from chicken and fiber from quinoa and black beans, this dish supports both muscle health and a happy gut. It's a naturally gluten-free and dairy-free option bursting with delicious, smoky flavors.

Avg. Recipe Cost (US)

$13.00

Avg. Recipe Cost (UK)

£9.50

Nutritional Information (approx)

  • Calories: 745 kcal
  • Protein: 40 g
  • Fats: 25 g
  • Carbs: 90 g
  • Fibre: 12 g

Tags

Dairy Free Gluten Free High Protein Lunch Dinner

Ingredients

  • quinoa - olive oil - 1 tbsp.
  • quinoa - garlic cloves - 2 (minced)
  • quinoa - dried quinoa - 1 cup (170g)
  • quinoa - vegetable broth - 1 cup (240ml)
  • quinoa - black beans - 1x 14 oz. (400g) can (drained)
  • quinoa - frozen corn kernels - 1 cup (180g) (defrosted)
  • quinoa - chili powder - 1 tsp.
  • quinoa - ground cumin - ½ tsp.
  • quinoa - salt - ½ tsp.
  • quinoa - lime - 1 (juiced)
  • chicken - olive oil - 1 tbsp.
  • chicken - onion - 1 (sliced)
  • chicken - red bell pepper - 1 (sliced)
  • chicken - shredded chicken - 2 cups (270g)
  • chicken - chopped tomatoes - 1x 14 oz. (400g) can
  • chicken - chili powder - 1 tsp.
  • chicken - garlic powder - ½ tsp.
  • chicken - onion powder - ½ tsp.
  • chicken - chipotle paste - 1 tsp.
  • chicken - salt & pepper - to taste

Preparation Instructions

  • For the quinoa:
  • 1. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, stirring frequently, until fragrant.
  • 2. Stir in the quinoa, vegetable broth, beans and corn and season with the spices, salt and pepper. Bring to a boil, then reduce the heat, cover and simmer until the quinoa is cooked through, approximately 20 minutes. At the end add the lime juice and mix well. Set aside until ready to plate. For the chicken:
  • 3. Heat the olive oil in a large skillet over a medium heat. Add the onion and red bell pepper and cook until tender, around 3-4 minutes. Add in the shredded chicken, chopped tomatoes, spices and chipotle paste. Season with salt and pepper and mix well. Continue cooking until heated through.
  • 4. Meanwhile, place the broccoli in a pot of salted water. Bring to a boil, then turn to low and simmer for 5-6 minutes, until tender.
  • 5. To serve, divide the quinoa and chicken equally between 4 bowls. Serve with the cooked broccoli and lime wedges and
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