Spicy Chicken & Quinoa Tex-Mex Bowl
6 months ago
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Ingredients
- 400 g chicken breast
- 1 cup quinoa
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 bell pepper (mixed colors)
- 1 cup canned corn, drained
- 2 tbsp lime juice
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 2 cups vegetable broth
Accompaniment
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Description
This vibrant Spicy Chicken & Quinoa Tex-Mex Bowl is the perfect energy-boosting lunch, loaded with wholesome ingredients. It’s packed with protein and flavor, providing exactly what your body needs for sports training without sacrificing taste.
Method
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1
Preheat the oven to 200°C.
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2
In a small bowl, mix the olive oil, smoked paprika, and garlic powder.
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3
Coat the chicken breast with the spice mix, placing it on a baking dish.
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4
Roast the chicken in the oven for 25 minutes or until cooked through and golden.
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5
While the chicken is roasting, rinse the quinoa under cold water and cook it in a pot with double the amount of vegetable broth under low heat for 15 minutes until fluffy.
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6
Dice the bell peppers and out the corn.
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7
In a large bowl, combine cooked quinoa, roasted chicken chopped into bite-sized pieces, diced bell peppers, corn, and lime juice.
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8
Toss in cherry tomatoes and avocado, ensuring everything is combined lightly but well.
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9
Serve in bowls, garnished with extra lime wedges.
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