Chipotle Chicken Quinoa Bowls
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Several of my favorite ingredients are part of this recipe: I love quinoa, chipotle and red beans (well, any color of beans). It must be all that protein.Since I am a fan of chipotle chiles in adobo sauce, I suggest that you use one or two to start with because they’re super spicy. Some recipes call for six, but if you’re like me, a little bit is enough.MORE+LESS-
Chicken:
2
chicken breasts, boneless and skinless
2
chipotles with 1 teaspoon marinade
Quinoa:
1
cup red beans, cooked and drained
2
tablespoons chopped scallions
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1
Chicken:Dice the chicken breast and season it with salt and pepper.
2
Melt the butter in a pan over medium heat. Add the chicken and brown it on all sides.
3
In the meantime, blend or process the cream and chipotle until you get a smooth orange mixture. Add the chicken, stir, cover it, lower the heat and cook for 5-10 minutes.
4
Quinoa:In a bowl, combine the quinoa, red beans, tomato, onion and lemon juice. Season with salt and pepper.
5
Serve in two big bowls and add pieces of avocado and chicken with the chipotle cream.
6
Sprinkle with some cilantro to taste and serve immediately.
Expert Tips
- You can serve these Chipotle Chicken Quinoa Bowls with iceberg lettuce salad.
- Serve with tortillas or tortilla chips.
- Instead of beans, add chickpeas or lentils to the quinoa.
- No quinoa? Use whole grain rice or amaranth.
No nutrition information available for this recipe