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SideChef
Recipes
Beans & Legumes
Spicy Mexican-Style Protein Bowl

15 INGREDIENTS • 13 STEPS • 30MINS

Spicy Mexican-Style Protein Bowl

Recipe

4.9

7 ratings
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!
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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!
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

30MINS

Total Time

$6.10

Cost Per Serving

Ingredients

Servings
2
us / metric
Chicken Breast
2
Chicken Breasts
Ground Cumin
1 tsp
Ground Cumin
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Olive Oil
4 Tbsp
Olive Oil
Onion
1/3 cup
Diced Onion, divided
Green Bell Pepper
1/3 cup
Diced Green Bell Pepper, divided
Celery
1/3 cup
Diced Celery, divided
Salsa Verde
1 1/2 cups
Salsa Verde
Jalapeño Pepper
1/2
Jalapeño Pepper
Canned Black Beans
1 cup

Sponsored

GOYA® Black Beans
Frozen Quinoa and Brown Rice Mix
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
1
Avocado
Fresh Cilantro
to taste
Fresh Cilantro
Lime
to taste
Limes

Nutrition Per Serving

VIEW ALL
Calories
1276
Fat
47.2 g
Protein
61.8 g
Carbs
152.8 g
Love This Recipe?
Add to plan
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Spicy Mexican-Style Protein Bowl
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author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

Cooking Instructions

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step 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.
step 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.
step 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.
step 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.
step 3
Dice Jalapeño Pepper (1/2).
step 3 Dice Jalapeño Pepper (1/2).
step 4
Slice the Avocado (1) into wedges, chop Fresh Cilantro (to taste) and slice Limes (to taste) into wedges.
step 4 Slice the Avocado (1) into wedges, chop Fresh Cilantro (to taste) and slice Limes (to taste) into wedges.
step 5
Add Olive Oil (1 Tbsp) to the same skillet over medium-high heat. Add half of the Onion (1/3 cup) Green Bell Pepper (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).
step 5 Add Olive Oil (1 Tbsp) to the same skillet over medium-high heat. Add half of the Onion (1/3 cup) Green Bell Pepper (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).
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 10
Slice the organic chicken breasts into 1/2" strips and place on top the the quinoa.
step 11
Spoon black beans along one side of the chicken and a spoonful of the sauce from the chicken sauté on the other side.
step 12
Tuck a few avocado wedges into the bowl. Sprinkle with cilantro and a squeeze of Limes (to taste).
step 13
Serve and enjoy!
step 13 Serve and enjoy!

Tags

Beans & Legumes
Dairy-Free
American
Budget-Friendly
Gluten-Free
Lunch
Chicken
Microwave
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Rice
Mexican
Summer
Vegetables
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