0 from 9 votes
Mexican Chicken Quinoa Bowl
Mexican spiced chicken and veggies with a variety of fun toppings, all served over quinoa. Easy to make and ready in just about 30 minutes.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 589 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 Cups sliced bell peppers
- 1 Cup thinly sliced onion
- 3 Cups cooked quinoa
- 1 Can black beans drained and rinsed
- 1 Cup corn kernels
- ½ Cup salsa
- ¼ Cup light sour cream
For the chicken:
- 1 pound thin boneless skinless chicken breasts
- 3 tablespoons + 2 teaspoons olive oil divided use
- 3 tablespoons lime juice
- ¼ cup water
- 1 teaspoon honey
- 1 teaspoon kosher salt
- ¼ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 tablespoon chili powder
Instructions
- To prepare the chicken marinade, pour the lime juice,3 tablespoons olive oil and water in a large resealable bag. Add the honey, salt, cumin, garlic powder, black pepper, onion powder, and chili powder to the bag.
- Seal the bag and shake to combine. Add the chicken to the bag of marinade, seal, and place in the fridge - marinate for at least 2 hours or up to 8 hours.
- In a large pan, heat the 2 teaspoons of olive oil over medium-high heat. Add the peppers and onions and cook for 5-6 minutes or until tender and slightly charred. Season to taste with salt and pepper.
- Remove the peppers and onions from the pan; place them on a plate and cover with foil to keep warm.
- Wipe out the pan with a paper towel then remove chicken from the marinade and add it to the pan. Cook over medium heat for 4-5 minutes on each side or until cooked through.
- Cut the chicken into cubes. Divide the quinoa evenly between four bowls. Top the quinoa with the chicken, vegetables, black beans, corn, salsa, and sour cream, then serve.
Cup of Yum
Notes
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
- You can use rice in place of quinoa
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
Nutrition Information
Calories
589kcal
(29%)
Carbohydrates
67g
(22%)
Protein
39g
(78%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Cholesterol
78mg
(26%)
Sodium
1078mg
(45%)
Potassium
1328mg
(38%)
Fiber
14g
(56%)
Sugar
10g
(20%)
Vitamin A
3181IU
(64%)
Vitamin C
104mg
(116%)
Calcium
97mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 589
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 39g | 78% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 78mg | 26% |
| Sodium | 1078mg | 45% |
| Potassium | 1328mg | 28% |
| Fiber | 14g | 56% |
| Sugar | 10g | 20% |
| Vitamin A | 3181IU | 64% |
| Vitamin C | 104mg | 116% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.