Chipotle Chicken Quinoa Bowl

Chipotle Chicken Quinoa Bowl

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon of chili powder
• 1/2 teaspoon of cumin
• 1/2 teaspoon of paprika
• Salt to taste
• 1 tablespoon of olive oil
• 2 cups of cooked quinoa
• 1 cup of black beans
• 1 cup of sweetcorn
• 1 large avocado, pitted and sliced
• 2 cups of lettuce leaves

Sauce:

• 1/4 cup of Greek yogurt
• 1/4 cup of chipotle paste
• Lime juice to taste

Calories & Macros per Serving

• Calories: 540 kcal
• Protein: 55g
• Fat: 30g
• Carbs: 30g

Cooking Instructions:

1. Take the chicken breasts, add chili powder, cumin, paprika, and salt to them. Coat them evenly.
2. Heat olive oil in a skillet over medium heat. Place the chicken breasts in the skillet and cook for 7 minutes each side or until cooked through. Remove from heat and let it rest for a few minutes.
3. While the chicken is resting, prepare the sauce. Combine Greek yogurt, chipotle paste, and lime juice in a small bowl. Stir well until smooth and creamy.
4. Once the chicken is cooled down a bit, slice it into thin strips.
5. Place a cup of quinoa at the bottom of a bowl, follow with the lettuce, black beans, sweetcorn, and sliced chicken. Drizzle the sauce over and garnish with avocado.

Plating:

Assembly is key for this Chipotle Chicken Quinoa Bowl. First, layer a bed of quinoa followed by a sprinkle of fresh lettuce. Disperse the black beans and sweetcorn evenly over the greens. Over one side of the bowl, place the protein-packed chicken strips in a fan-like arrangement. To add a pop of color and a dose of healthy fats, place the avocado slices on the other side in a contrasting fan-like pattern. Finish off by drizzling the creamy chipotle sauce over the chicken and around the bowl’s edge. The final look should be a feast of colors, organized in a manner that highlights each element distinctly.