Southwest Chicken Quinoa Bowls
Ingredients
The Chicken
-
1
lb
boneless skinless chicken breasts, cut into bite-sized pieces
-
6
teaspoons
southwest seasoning, divided
-
1
tablespoon
olive oil
The Bowl
-
½
cup
drained & rinsed canned black beans
-
½
cup
frozen corn kernels, thawed
-
1
clove
garlic, minced
-
½
cup
nonfat plain Greek yogurt
-
1
teaspoon
lime juice
-
1
teaspoon
apple cider vinegar
-
a sprinkle
garlic powder
-
1-2
tablespoons
water
-
2
cups
cooked quinoa
-
½
cup
chopped grape tomatoes
-
6
oz
peeled and sliced ripe avocado
-
lime wedges, for garnish
Instructions
- 1. Place chicken in a Ziploc bag with 4 teaspoons of southwest seasoning, seal, and shake to coat.
- 2. Heat olive oil in a skillet over medium heat, add chicken, and cook for 5-6 minutes until cooked through.
- 3. Remove chicken and in the same skillet, add black beans, corn, and garlic, cooking for 1-2 minutes.
- 4. In a bowl, mix yogurt with remaining southwest seasoning, lime juice, vinegar, garlic powder, and water to desired consistency.
- 5. To assemble the bowls, combine quinoa, chicken, beans and corn mixture, tomatoes, avocado, and dressing. Garnish with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
413
Total fat
15g
Total carbohydrates
34g
Total protein
36g
Sodium
500mg
Cholesterol
70mg
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