Description
A colorful and satisfying bowl featuring tender chicken, quinoa, and fresh vegetables, drizzled with lime for a burst of flavor.
Ingredients
Scale
- 2 chicken breasts
- 1 cup cooked quinoa
- 1 bell pepper, diced
- 1 cup corn (fresh or canned)
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup salsa
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Cook the chicken: Heat your skillet over medium heat. Add olive oil if desired. Season chicken breasts with salt and pepper, then cook for 6-7 minutes on each side until golden brown and fully cooked. Let rest.
- Prep the veggies: In a mixing bowl, combine quinoa, diced bell pepper, corn, black beans, and cherry tomatoes. Toss gently.
- Combine: Slice the rested chicken into strips and fold into the veggie mixture.
- Add flavors: Drizzle lime juice over the bowl’s contents and stir in salsa.
- Serve: Divide among bowls, topping with avocado slices and cilantro.
- Enjoy: Savor the burst of flavors with each bite.
Notes
Make-ahead enthusiasts can store the components in the fridge for freshness. Reheat gently for leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg