Description
A simple, protein-packed bowl meal featuring seasoned chicken, black beans, peppers, and quinoa, topped with melted cheese and fresh toppings.
Ingredients
Scale
- 3/4 cup quinoa (dry)
- 1 1/2 cups water or broth
- 1 tablespoon olive oil, divided
- 1 pound chicken breast, diced into 1-inch pieces
- 1 1/2 tablespoons taco seasoning (divided)
- 1 cup diced onion (120 grams)
- 3 cups diced bell pepper (360 grams)
- 1 15.5-ounce can black beans, drained and rinsed (1.5 cups/240 grams)
- 1/3 cup salsa
- 1/2 heaping cup shredded cheddar cheese (1.5 ounces)
- salt and pepper, to taste
- avocado, cilantro, salsa, sour cream/yogurt for topping
Instructions
- Cook quinoa: Add quinoa and water or broth to a pot. Follow package instructions for cooking.
- Prep ingredients while quinoa cooks.
- Cook chicken: Heat a large nonstick pan over medium heat and add 1/2 tablespoon oil. Add chicken, salt, and pepper. Cook for about 2 minutes on one side. Flip, add 1 tablespoon taco seasoning, and cook another 3-4 minutes, stirring occasionally, until browned. Remove chicken and juices from the pan and set aside.
- Cook vegetables: Add remaining 1/2 tablespoon oil to the pan. Add onions, salt, and pepper. Sauté for 3 minutes. Add peppers and remaining 1/2 tablespoon taco seasoning. Sauté for another 5-6 minutes. Turn the heat to low.
- Combine ingredients: Fluff the cooked quinoa with a fork. Add the quinoa, cooked chicken (with juices), black beans, and salsa to the pan with the vegetables. Stir well to combine.
- Melt cheese: Sprinkle shredded cheese over the mixture. Cover the pan with a lid and let the cheese melt for about 2 minutes.
- Serve: Top the bowl with your desired toppings and serve.
Notes
- Using broth instead of water for the quinoa adds more flavor to the base of the bowl.
- This recipe works well for meal prepping; leftovers reheat easily for lunch the next day.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 550
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 10
- Protein: 40
- Cholesterol: 110
Keywords: Santa Fe Chicken and Quinoa Bowl, Simple Chicken Recipes, Chicken Breast Dinner Ideas, Healthy Dinner Ideas, Quick Dinner Ideas, Healthy Chicken Recipes, Shredded Chicken Recipes, Rotisserie Chicken Recipes, Ground Chicken Recipes