Spicy Mexican-Style Protein Bowl Recipe

Name: Spicy Mexican-Style Protein Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 organic chicken breasts; 1 teaspoon cumin; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 tablespoons olive oil; 1 cup prepared chopped trinity mix (from the produce department) or 1/3 cup diced onion,1/3 cup diced green pepper, 1/3 cup diced celery; 1 16 ounce jar salsa verde; 1/2 jalapeno pepper, seeded and diced; 1 8 ounce can black beans; 1 10 ounce package of frozen quinoa and brown rice mix - or 1 1/4 cups prepared quinoa, or brown rice -- or a mixture of the two; 1 avocado, sliced; fresh cilantro; lime wedges

Servings: persons

1 organic chicken breasts
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 cup prepared chopped trinity mix (from the produce department) or 1/3 cup diced onion,1/3 cup diced green pepper, 1/3 cup diced celery
1 16 ounce jar salsa verde
1/2 jalapeno pepper, seeded and diced
1 8 ounce can black beans
1 10 ounce package of frozen quinoa and brown rice mix - or 1 1/4 cups prepared quinoa, or brown rice -- or a mixture of the two
1 avocado, sliced
fresh cilantro
lime wedges

1
["In a small bowl mix together the cumin salt and pepper. Sprinkle both sides of the chicken breasts with half of the spice mixture and set aside. In a skillet over medium high heat, add 2 tablespoons olive oil. Carefully add the chicken to the hot skillet and cook for 3-4 minutes on each side until golden brown. Transfer chicken to a plate.", "Add 1 tablespoon olive oil to the same skillet over medium heat. Add a half cup of the trinity mixture and the diced jalapeno. Saute until vegetables are tender and slightly translucent. Stir in 1 1/4 cups of salsa verde (eyeball it). Add the chicken breasts back to the pan, cover tightly with lid and reduce heat to medium low. Simmer for 10 minutes until chicken breasts are cooked through.", "Meanwhile in a small pot over medium heat, add the remaining tablespoon of olive oil and the other half of the trinity mixture. Saute until tender and slightly translucent. Stir in the black beans (liquid and all) and about 1/3 cup salsa verde. Heat to boil and reduce heat to a medium simmer, cook for 5 minutes.", "Heat the brown rice and quinoa mixture in the microwave according to package directions.", "To assemble the bowls, divide the quinoa between two bowls. Slice the chicken into 1/2"" strips and place on top the the quinoa. Spoon black beans along one side of the chicken and a spoonful of the sauce from the chicken saute on the other side. Tuck a few wedges of avocado into the bowl. Sprinkle with cilantro and a squeeze of lime. Serve."]

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 organic chicken breasts, 1 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper, and more.

Yes, Spicy Mexican-Style Protein Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Mexican-Style Protein Bowl

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