RECIPE
13 INGREDIENTS13 STEPS18MIN

Spicy Mexican-Style Protein Bowl

4.8
6 Ratings
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Garlic & Zest
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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
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.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1 tsp
Ground Cumin
1/2 tsp
1/4 cup
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
1 cup
Canned Black Beans
1 2/3 cups
Frozen Quinoa and Brown Rice Mix
1 1/4 Cup Prepared Quinoa or Brown Rice or Mix of Both
to taste
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Directions

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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 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 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 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 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 7
Meanwhile, in a small pot over medium heat, add the remaining Olive Oil (1 Tbsp) 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 (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.
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!

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