Chicken Burrito Bowl with Quinoa

This Chicken Burrito Bowl with Quinoa is a delicious blend of chicken, quinoa, tomatoes and black beans all seasoned with classic Mexican flavors.  It’s an easy one pot meal you can pull together any night of the week.

This healthy chicken quinoa bowl is one of those one-pot unfussy meals that pulls together in just about 30 minutes.  It’s warm, comforting, nutritious, and it has an amazing combo of Mexican flavors!! 

This is a super versatile quinoa bowl recipe.  If  you want to go low-fat, just omit the cheese.  And if you want a little heat, adding a little minced jalapeño will do the trick.  Want to make it vegan, omit the cheese and replace the chicken with pinto beans navy beans or more black beans.

Chicken Bowl Recipe

• 1 pound free-range boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tablespoon of extra-virgin olive oil
• 1 cup yellow onion, chopped
• 1/2 cup red pepper, diced
• 2-3 garlic cloves, smashed and minced
• Uncooked quinoa, rinsed
• Diced tomatoes
• Black beans
• 1/2 teaspoon each of garlic powder, onion powder and adobo powder
• 1 teaspoon of cumin
• 2 1/2 cups of low-sodium chicken broth
• 1 cup Monterey Jack cheese (optional)
• sea salt and freshly ground black pepper to taste
• garnish with diced green onions, chopped cilantro, avocado or guacamole and/or diced tomatoes.

How to Make It

This healthy chicken casserole comes together in about 40 minutes start-to-finish.

1. Heat the olive oil in a large skillet or Dutch oven, and sauté the onion until they start to soften.
2. Add chicken to pan and cook over medium high heat for about 5-7 minutes, or until chicken has started to brown.
3. Add the garlic and sauté for another minute or two.
4. Move chicken and onions to one side of pan.
5. Add 1 tablespoon of olive oil to the other side of the pan and cook the quinoa for a minute or two.
6. Stir in black beans, canned tomatoes, chicken broth, garlic powder, onion powder, adobo powder and cumin.
7. Bring to a simmer, cover with the lid and reduce heat to low.
8. Cook about 20 minutes or until quinoa is cooked and fluffy.
9. Sprinkle with cheese and cover with the lid for another 2 to 3 minutes to let the cheese melt.
10. Garnish with diced green onions, chopped cilantro, avocado or guacamole and/or diced tomatoes.

Looking for More Mexican Dinner Recipes to Make?

• Easy Turkey Enchilada Casserole
• Mexican Meatballs
• Mexican Style Shredded Chicken
• Enchilada Style Baked Chicken
• Taco Skillet
• Green Chicken Enchiladas

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Yield: 6 - 8 servings

Quinoa with Chicken and Black Beans

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

This Chicken Burrito Bowl with Quinoa is a delicious blend of chicken, quinoa, tomatoes and black beans all seasoned with classic Mexican flavors.  I

Ingredients

• 1 pound free-range boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tablespoon of extra-virgin olive oil
• 1 cup yellow onion, chopped
• 1/2 cup red pepper, diced
• 2-3 garlic cloves, smashed and minced
• 1 cup of uncooked quinoa, rinsed
• 1 14.5 oz can of diced tomatoes, drained
• 1 15 oz can of black beans, drained and rinsed
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon adobo powder
• 1 teaspoon of cumin
• 2 1/2 cups of low-sodium chicken broth
• 1 cup Monterey Jack cheese (optional)
• sea salt and freshly ground black pepper to taste
• garnish with diced green onions, chopped cilantro, avocado or guacamole and/or diced tomatoes.

Instructions

1. Heat the olive oil in a large skillet or Dutch oven, and sauté the onion until they start to soften.
2. Add chicken to pan and cook over medium high for about 5 minutes or until chicken has started to brown.
3. Add the garlic and sauté for another minute or two.
4. Move chicken and onions to one side of pan.
5. Add 1 tablespoon of olive oil to the other side of the pan and cook the quinoa for a minute or two.
6. Stir in black beans, canned tomatoes, chicken broth, garlic powder, onion powder, adobo powder and cumin.
7. Bring to a simmer, cover with the lid and reduce heat to low.
8. Cook about 20 minutes or until quinoa is cooked.
9. Sprinkle with cheese and cover with the lid for another 2 to 3 minutes to let the cheese melt.
10. Garnish with diced green onions, chopped cilantro, avocado or guacamole and/or diced tomatoes.