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RECIPE
13 INGREDIENTS12 STEPS25MIN

Southwestern Chicken Bowl with Corn and Avocado

4.8
4 Ratings

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When we think of Southwest cuisine, we imagine the diversity of foods prepared and eaten by Spanish settlers, cowboys, Native Americans and Mexicans - staples like corn and other grains, pungent spices and of course, fiery chillies. We’ve rounded up the best of the Southwest and created this dish.
25MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1 ear
1 Tbsp
Blackening Seasoning
1 pckg
Black Bean Quinoa
1 Tbsp
Chipotle Chili Puree
2
Scallions
2 Tbsp
1/2 tsp
1 Tbsp

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Nutrition Per Serving

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CALORIES
1693
FAT
45.8 g
PROTEIN
81.0 g
CARBS
247.7 g

Cooking Instructions

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Step 1
In a small saucepan over medium high heat, bring one and a half cups of water to boil. Add Black Bean Quinoa (1 package) and return to a boil. Reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat, fluff, and keep warm for plating.
Step 2
Meanwhile, place the Corn (1 ear), cut side down, on the cutting board, holding it near the top of the ear. Continue cutting until all of the corn is removed.
Step 3
In a small bowl, juice Lime (1) and set aside. Slice the Scallion (2) into quarter inch thin slices. Remove leaves from the Fresh Cilantro (0.25 ounce) stems and discard stems. Roughly chop the leaves and set aside.
Step 4
Slice through the Avocado (1) around the pit and twist the two halves apart. Carefully remove the pit from the avocado. Use your knife's tip to score avocado flesh without piercing the skin, making squares. Then scoop out the avocado and place in a small bowl.
Step 5
In a second small bowl, combine Sour Cream (2 tablespoon), Chipotle Chili Puree (1 tablespoon), half of the lime juice, Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Stir to combine and set aside.
Step 6
Pat dry Skinless Chicken Breast (2) with paper towels and coat each chicken breast with the Blackening Seasoning (1 tablespoon).
Step 7
In a medium sauté pan over medium high heat, add Olive Oil (1 tablespoon). When the pan is hot, add the chicken and cook for 4 minutes on each side.
Step 8
Remove the chicken from pan and set aside to rest. Then, cut chicken into half-inch pieces and set aside.
Step 9
Add the corn kernels to the pan along with Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and sauté for 2 minutes.
Step 10
Turn the heat off, add the avocado, cilantro, and remaining lime juice, then set aside. Add the scallion to the quinoa and mix to combine.
Step 11
In the center of two bowls, place the quinoa. Place the corn and avocado mixture on top of the quinoa. Place and diced chicken on top of the quinoa next to the corn and avocado. Drizzle the chipotle sauce over the chicken.
Step 12
Serve and enjoy!

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Nutrition Per Serving
Calories
1693
% Daily Value*
Fat
45.8 g
59%
Saturated Fat
7.6 g
38%
Trans Fat
0.0 g
--
Cholesterol
154.6 mg
52%
Carbohydrates
247.7 g
90%
Fiber
30.2 g
108%
Sugars
5.2 g
--
Protein
81.0 g
162%
Sodium
2127.7 mg
93%
Vitamin D
--
--
Calcium
111.3 mg
9%
Iron
11.5 mg
64%
Potassium
1874.7 mg
40%
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