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high protein chicken taco bowl quinoa 488384297

High Protein Chicken Quinoa Taco Bowls

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High protein Chicken Taco Bowl: Quinoa replaces tortilla! Tender grilled chicken, black beans, corn, cheese & avocado salsa. Delicious, healthy burrito flavors.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 1
Course: Main Course
Cuisine: Mexican
Calories: 626
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups dry quinoa*
  • 3 cups low-sodium chicken broth
  • 1 Tbsp ancho chili powder
  • 1 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 1/2 Tbsp olive oil
  • 1 2/3 cups frozen corn , warmed (optional)
  • 1 (14.5 oz) can black beans, warmed along with liquid from the can then drained (optional)
  • Mexican blend cheese or queso fresco (optional)
  • Plain Greek yogurt or light sour cream (optional)
Avocado salsa
  • 3 medium roma tomatoes , diced
  • 1 1/2 medium avocados , diced
  • 1/2 cup chopped red onion , rinsed
  • 1 jalapeño , seeded for less heat if desired and minced**
  • 1 clove garlic , minced
  • 2 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • 1/4 cup finely chopped cilantro

Method
 

  1. In a medium saucepan, stir together quinoa and chicken broth. Bring to a boil over medium-high heat, then cover, reduce heat to medium-low, and simmer for 15 minutes or until the broth is absorbed. Remove from heat and let rest for 5 minutes.
  2. Meanwhile, heat a grill (or indoor grill, panini press, or grill pan) to 425 degrees F. In a small bowl, whisk together ancho chili powder, cumin, garlic powder, 3/4 tsp salt, and 1/4 tsp pepper. Pound chicken breasts to an even thickness using a meat mallet. Brush both sides with 1 1/2 tbsp olive oil, then season both sides of the chicken with all of the chili powder mixture. Grill chicken until the center registers 165 degrees F, about 4 minutes per side (or 4 minutes total if using an indoor electric grill or panini press). Transfer chicken to a plate, cover, and let rest for 5 minutes, then cut into pieces and season with more salt to taste, if desired.
  3. While the chicken rests, prepare the avocado salsa. In a medium mixing bowl, gently toss together tomatoes, avocados, red onion, jalapeño, garlic, lime juice, olive oil, and cilantro. Season with salt and pepper to taste.
  4. To assemble burrito bowls, divide quinoa among serving bowls. Top with chicken, corn, black beans, cheese, avocado salsa, and Greek yogurt. Serve immediately.

Nutrition

Calories: 626kcalCarbohydrates: 57gProtein: 42gFat: 27gSaturated Fat: 4gCholesterol: 87mgSodium: 240mgFiber: 10gSugar: 2g

Notes

*Rinse quinoa under water in a sieve if it's not listed on the package that it's pre-rinsed.
**If you don't like spicy food just omit the jalapeño, replace it with 1/4 cup finely chopped bell pepper if desired.
Recipe source: Cooking Classy