SOUTHWEST CHICKEN AND QUINOA BOWL

A bold, protein-packed Southwest bowl with seasoned sheet-pan chicken, roasted bell peppers, and a one-pan salsa quinoa made with beans, corn, and bone broth. It's perfect for easy weeknight dinners and next-day lunches.

Prep Time10

Cook Time25

Total Time35

Course: Lunch, Main Course

Cuisine: American, Mexican

Keyword: 30 minute meals, Chicken bowl, Chicken bowls, Chicken tender recipes, Quinoa recipes

Servings:

Author: Olivia Adriance

Ingredients

1 pound chicken tenders
2 red bell peppers, cut into 1-inch strips
1 teaspoon smoked paprika
1 teaspopon cumin
1 teaspoon chili powder
2 teaspoons salt, divided
1 teaspoon black pepper, divided
2 tablespoons olive oil
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 ½ cups corn (canned, fresh, or frozen)
(1) 16-ounce jar chunky salsa (I like Late July brand)
1 cup quinoa
1 cup bone broth or water
½ cup chopped cilantro
2 limes, juiced (+ 1 for serving)
1 avocado, sliced for serving

Instructions

Preheat the oven to 400°F.
Add the chicken and bell peppers to a sheet pan and drizzle with olive oil.
Season the chicken with the smoked paprika, cumin, chili powder, 1 teaspoon salt, and 1/2 teaspoon of pepper. Bake in the preheated oven for 20 to 25 minutes.
Meanwhile, heat a drizzle of olive oil in a large skillet over medium-low heat.
Add the garlic and cook for 2 minutes, stirring occasionally.
Add the beans, corn, and salsa, and cook for 2 to 3 minutes.
Add the quinoa and broth (or water), and season with about 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil.
Reduce to a simmer, cover, and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.
Stir in the lime juice and chopped cilantro, and cook for 2 to 3 more minutes.
When the chicken, pepper, and quinoa mixture has all finished cooking, assemble the bowls. Ladle a portion of the quinoa into a bowl, and top with slices of the chicken tenders. Serve with avocado and a squeeze of fresh lime. Enjoy!

Notes

This recipe is great for meal prep! Any leftovers can be stored in airtight containers in the fridge for up to three to four days.

Nutrition