Recipe Image
Servings:
2
Spicy Mexican-Style Protein Bowl
If you're craving something healthy and fresh with tons of flavor this Spicy Protein Bowl recipe is everything you've been looking for. Brown rice and quinoa topped with seared chicken breast, savory black beans, sliced avocado, and salsa verde is an easy 30-minute meal. Packed with both an amazing flavor and all the healthy nutrients you need!
Total Time
30min
4.9
7 Ratings
Author: Garlic & Zest
Servings:
2
Ingredients
•
2
Chicken Breasts
•
1
tsp
Ground Cumin
•
1/2
tsp
Salt
•
1/2
tsp
Ground Black Pepper
•
4
Tbsp
Olive Oil
•
1/3
cup
Diced
Onions
, divided
•
1/3
cup
Diced
Green Bell Peppers
, divided
•
1/3
cup
Diced
Celery
, divided
•
1 1/2
cups
Salsa Verde
•
1/2
Jalapeño Pepper
•
1
cup
GOYA® Black Beans
•
1 2/3
cups
Frozen Quinoa and Brown Rice Mix
or 1 1/4 Cup Prepared Quinoa or Brown Rice or Mix of Both
•
1
Avocado
•
to taste
Fresh Cilantro
•
to taste
Limes
Cooking Instructions
1.
In a small bowl, mix
Ground Cumin (1 tsp)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/2 tsp)
. Sprinkle on both sides of the
Chicken Breasts (2)
with half of the spice mixture and set aside.
2.
In a skillet over medium high heat, add the
Olive Oil (2 Tbsp)
. Carefully add the organic chicken breasts to the hot skillet and cook for 3-4 minutes on each side until golden brown. Transfer organic chicken breasts to a plate.
3.
Dice
Jalapeño Pepper (1/2)
.
4.
Slice the
Avocado (1)
into wedges, chop
Fresh Cilantro (to taste)
and slice
Limes (to taste)
into wedges.
5.
Add
Olive Oil (1 Tbsp)
to the same skillet over medium-high heat. Add half of the
Onions (1/3 cup)
Green Bell Peppers (1/3 cup)
,
Celery (1/3 cup)
and diced jalapeño pepper. Sauté until vegetables are tender and slightly translucent. Stir in
Salsa Verde (1 1/4 cups)
.
6.
Add the organic chicken breasts back to the pan, cover tightly with lid and reduce heat to medium-low. Simmer for 10 minutes until organic chicken breasts are cooked through.
7.
Meanwhile, in a small pot over medium heat, add the remaining
Olive Oil (1 Tbsp)
and the remaining half of the onion, bell peppers, and celery. Sauté until tender and slightly translucent.
8.
Stir in the
GOYA® Black Beans (1 cup)
(liquid and all) and
Salsa Verde (4 Tbsp)
. Heat to boil and reduce heat to a medium simmer, cook for 5 minutes.
9.
Heat the
Frozen Quinoa and Brown Rice Mix (1 2/3 cups)
in the microwave according to package directions. To assemble the bowls, divide the quinoa and brown rice mix between two bowls.
10.
Slice the organic chicken breasts into 1/2" strips and place on top the the quinoa.
11.
Spoon black beans along one side of the chicken and a spoonful of the sauce from the chicken sauté on the other side.
12.
Tuck a few avocado wedges into the bowl. Sprinkle with cilantro and a squeeze of
Limes (to taste)
.
13.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1276
FAT
47.2 g
PROTEIN
61.8 g
CARBS
152.8 g
