Mexican Chicken and Quinoa Bowl

  • Difficulty: Medium
  • 40 minutes
  • 2 servings

Hello, and good morning! Who’s up for a Mexican brunch? Because that’s what we have in store for you today. This chicken and quinoa bowl is also packed full of veggies and spiced up with lots of seasoning, so it’s going to be a pleasure to wake up and serve this savory dish.

Ingredients Needed for Mexican Chicken and Quinoa Bowl

    10 ounces of chicken breast, sliced
    ½ teaspoon paprika powder
    ½ teaspoon cumin powder
    ½ teaspoon chili flakes
    lime zest
    1 tablespoon vegetable oil
    4 ounces of canned red beans
    ½ cup chicken stock
    1 teaspoon lime juice
    1 red onion, thinly sliced
    ½ red bell pepper, thinly sliced
    ½ yellow bell pepper, thinly sliced
    7 ounces of quinoa, cooked
    2 ounces of sweet corn
    ½ avocado, thinly sliced
    shredded parmesan (for serving)
    2 teaspoons of mayonnaise
    1 spring onion, chopped

How to Make Mexican Chicken and Quinoa Bowl

  1. Add the chicken breast to a large bowl and season it with salt, pepper, paprika, cumin powder, chili flakes, and lime zest.
  2. Heat the vegetable oil in a skillet over medium heat and start cooking the chicken breast. Cook the chicken until evenly cooked, for around 15 minutes.
  3. Take out the chicken and add the red beans in the remaining fat. Pour the chicken stock and add the lime juice.
  4. Stir and cook for 2-3 minutes.
  5. Take out the beans and start cooking the red onion.
  6. Add the red onion and bell pepper. Season with salt, pepper, and cook for 2-3 minutes.
  7. Add the cooked quinoa in a serving bowl. If you don’t know how to cook quinoa, here is a small tutorial.
  8. Top the quinoa with the sauteed onion, red beans, chicken, corn, and avocado.
  9. You can serve with some topped parmesan, mayo, spring onion, and lime.

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