Chipotle Chicken Quinoa Bowl Recipe

One of the things I have come to love about healthy cooking is the fact that it is so simplistic.  Growing up in Appalachia, cooking always seemed daunting and fussy.  Lots of frying, and gravy, and cheese, and...well...you get it.  However, since I have cleaned up my eating habits, some of my favorite meals are so simple that I would never think they would be as delicious as they are.  Take my Chipotle Chicken Quinoa Bowls for example.  

Big, bold, flavor and fresh ingredients make this 30 minute meals one of my new favs!  I know you are going to love this one so...

Let's Get Started!

Chipotle Chicken Quinoa Bowls:
*Prep Time: 30 *Cook Time: 15 min *Difficulty: Easy *Servings 4

Ingredients:

• 1 lb of Boneless, Skinless Chicken Breasts
• 1 tsp Chipotle Chili Powder
• 1/2 tsp Cumin
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt
• 2-3 Tbsp Extra Virgin Olive Oil
• 1 lime, juiced
• 1 c Quinoa, cooked
• 1 15 oz can of Pinto Beans, drained and rinsed
• Fresh Baby Spinach
• 1 Avocado
• Salsa
• Shredded Cheese of your choice
• Cilantro
• Lime wedges
• Sour Cream

To begin you will need to place your chicken into a resealable bag.

Drizzle in the olive oil and

add the salt,

chipotle chili powder,

cumin,

garlic powder,

and onion powder.

Now add the lime juice then seal up the bag, rub everything around so that the chicken is fully coated, and place it in the refridgerator to marinade for 30 minutes.

Just before you remove the chicken from the fridge place a pan over medium/high heat and add a little oil.  Allow the pan to get hot.

Once the pan is hot place the marinated chicken breasts in and let them brown and full cook on both sides.  This will take about 4-6 minutes depending on the thickness of your chicken breasts.

Oh, and while you are cooking your chicken you can cook the quinoa as well.

To complete this dish I scoop the quinoa into the bottom of the bowl, then I place the beans, spinach, chicken, avocado, cheese, salsa, cilantro, lime wedges, and greek yogurt around the top.

This meal is packed full of protein with that amazing Tex-Mex flavor we all love.  It's a super simple meal, perfect for weeknight.  I know you and your entire family are going to love this so get in the kitchen and give it a try TONIGHT!


And as always...

Happy Reading, Happy Eating, Happy Living,
~The Kitchen Wife~

Chipotle Chicken Quinoa Bowls:
*Prep Time: 30 *Cook Time: 15 min *Difficulty: Easy *Servings 4

PRINTABLE RECIPE

Ingredients:

• 1 lb of Boneless, Skinless Chicken Breasts
• 1 tsp Chipotle Chili Powder
• 1/2 tsp Cumin
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt
• 2-3 Tbsp Extra Virgin Olive Oil
• 1 lime, juiced
• 1 c Quinoa, cooked
• 1 15 oz can of Pinto Beans, drained and rinsed
• Fresh Baby Spinach
• 1 Avocado
• Salsa
• Shredded Cheese of your choice
• Cilantro
• Lime wedges
• Sour Cream

Directions:

1. Place the chicken into a resealable bag and add the oil, chili powder, cumin, garlic powder, onion powder, salt, and lime juice. 
2. Seal up the bag and rub everything around so that the chicken is fully coated with the marinade.  Place in the refrigerator for 30 minutes.
3. Just before you take the chicken out of the refrigerator, start cooking the quinoa and place a pan over medium/high heat, with a little oil, to get hot.  
4. Once the pan is hot, place the chicken into it and fully cook, on both sides.  This will take 4-6 minutes per side depending in the thickness of your chicken breasts.  
5. Assemble your Chipotle Chicken Quinoa Bowl with the toppings of your choice.
6. Serve and Enjoy!