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Spicy Mexican-Style Protein Bowl

I wanted to make something healthy and fresh with tons of flavor, that I would want to eat even if I were at home. A Spicy Mexican-Style Protein Bowl.
SideChef tip: we recommend using the Panasonic 4-in-1 Microwave Oven to make this recipe, click here to find out more.

Total Time

30min

4.8

6 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

Tyson® Chicken Breasts

•

1 tsp

Ground Cumin

•

1/2 tsp

Salt

•

1/2 tsp

Ground Black Pepper

•

1/4 cup

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

Canned 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

•

Avocado

•

to taste

Fresh Cilantro

•

to taste

Limes

Cooking Instructions

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 Tyson® Chicken Breasts (2) with half of the spice mixture and set aside.

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.

Dice Jalapeño Pepper (1/2) .

Slice the Avocado (1) into wedges, chop Fresh Cilantro (to taste) and slice Limes (to taste) into wedges.

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) .

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.

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.

Stir in the Canned Black Beans (1 cup) (liquid and all) and Salsa Verde (1/4 cup) . Heat to boil and reduce heat to a medium simmer, cook for 5 minutes.

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

1290

FAT

48.5 g

PROTEIN

62.0 g

CARBS

153.6 g