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RECIPE
13 INGREDIENTS13 STEPS18MIN

Spicy Mexican-Style Protein Bowl

4.8
5 Ratings
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.
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.

18MIN

Total Cooking Time

13

Ingredients
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
Ingredients
US / METRIC
Servings:
2
Serves 2
2
Organic Chicken Breasts
1 tsp
Ground Cumin
1/2 tsp
4 Tbsp
1 cup
Prepared Trinity Mix
1/3 Cup Diced Onion, 1/3 Cup Diced Green Pepper and 1/3 Diced Celery
1 1/2 cups
Salsa Verde
8 oz
Canned Black Beans
10 oz
Frozen Quinoa and Brown Rice Mix
1 1/4 Cup Prepared Quinoa or Brown Rice or Mix of Both
to taste
to taste
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Directions

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Step 1
In a small bowl, mix Ground Cumin (1 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Sprinkle on both sides of the Organic Chicken Breast (2) with half of the spice mixture and set aside.
Step 2
In a skillet over medium high heat, add the Olive Oil (2 tablespoon). 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 4
Slice the Avocado (1) into wedges, chop Fresh Cilantro (to taste) and slice Lime (to taste) into wedges.
Step 5
Add Olive Oil (1 tablespoon) to the same skillet over medium-high heat. Add half of the Prepared Trinity Mix (1/2 cup) and diced jalapeño pepper. Sauté until vegetables are tender and slightly translucent. Stir in Salsa Verde (1 1/4 cup).
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 tablespoon) and the remaining half of the Prepared Trinity Mix (1/2 cup). Sauté until tender and slightly translucent.
Step 8
Stir in the Canned Black Beans (8 ounce) (liquid and all) and Salsa Verde (1/4 cup). Heat to boil and reduce heat to a medium simmer, cook for 5 minutes.
Step 9
Heat the Frozen Quinoa and Brown Rice Mix (10 ounce) 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 Lime (to taste).
Step 13
Serve and enjoy!

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