Chicken Quinoa Bowl

Name: Chicken Quinoa Bowl
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 Cups sliced bell peppers; 1 Cup thinly sliced onion; 3 Cups cooked quinoa; 1 can Black beans drained and rinsed; ¼ Cup light sour cream; 1 pound thin boneless skinless chicken breasts; 3 tbsp. + 2 tsp. olive oil divided use; 3 tbsp. lime juice; 1 tsp. salt; 2 tsp. black pepper; dried oregano

Slice the chicken breast into 1-inch chunks and add to a gallon freezer bag. In a small bowl, whisk the olive oil, lemon juice and zest, garlic, oregano and salt and pepper then add to the bag, sea…

Cook40 min
Total40 min
Serves2
LevelIntermediate

Dinner Gluten-Free High-Protein Mexican

Ingredients

2 Cups sliced bell peppers
1 Cup thinly sliced onion
3 Cups cooked quinoa
1 can Black beans drained and rinsed
¼ Cup light sour cream
1 pound thin boneless skinless chicken breasts
3 tbsp. + 2 tsp. olive oil divided use
3 tbsp. lime juice
1 tsp. salt
2 tsp. black pepper
dried oregano

Method

Slice the chicken breast into 1-inch chunks and add to a gallon freezer bag. In a small bowl, whisk the olive oil, lemon juice and zest, garlic, oregano and salt and pepper then add to the bag, seal, and marinade for at least 30 minutes.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes.
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.
Cut the chicken into cubes. Divide the quinoa evenly between four bowls. Top the quinoa with the chicken, vegetables, black beans, and sour cream, then serve.