Chicken and Black Bean-Corn Salsa Quinoa Bowls

Name: Chicken and Black Bean-Corn Salsa Quinoa Bowls
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 3 servings
Cuisine: Cuban
Ingredients: 1.25 pound chicken breast (boneless, skinless, cut into 1/2-inch thick cutlets); 2 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup quinoa (uncooked, rinsed); 1 cup water; 0.25 cup fresh cilantro (chopped); 3 tablespoon lime juice; 1 can black beans (rinsed and drained); 1 cup frozen corn (thawed); 0.5 red bell pepper (finely diced); 2 tablespoon red onion (finely minced); 1 pinch salt; 1 pinch black pepper

Spiced chicken breast seared and sliced, served over fluffy cilantro-lime quinoa, topped with a vibrant black bean and corn salsa for a fresh and satisfying bowl.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 3
Cuisine: Cuban
Difficulty: Easy
Cost: $3.58/serving

Dietary

Dairy-Free
Nut-Free
Gluten-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1.25 pound chicken breast (boneless, skinless, cut into 1/2-inch thick cutlets)
2 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 cup quinoa (uncooked, rinsed)
1 cup water
0.25 cup fresh cilantro (chopped)
3 tablespoon lime juice
1 can black beans (rinsed and drained)
1 cup frozen corn (thawed)
0.5 red bell pepper (finely diced)
2 tablespoon red onion (finely minced)
1 pinch salt
1 pinch black pepper

Instructions

In a medium saucepan, combine rinsed quinoa and 1 cup water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
While quinoa cooks, pat chicken breast dry. In a small bowl, mix together chili powder, ground cumin, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub mixture evenly over both sides of the chicken cutlets.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken cutlets and sear for 4-6 minutes per side, until cooked through and golden brown. Remove chicken from skillet and let rest for a few minutes before slicing.
In a medium bowl, combine black beans, thawed frozen corn, red bell pepper, red onion, 2 tablespoons lime juice, 1 tablespoon olive oil, and a pinch of salt and black pepper. Stir gently to combine.
Fluff quinoa with a fork, then stir in 1/4 cup chopped fresh cilantro and 1 tablespoon lime juice. Divide the cilantro-lime quinoa among 3 bowls, top with sliced chicken, and spoon the black bean and corn salsa over everything.

Notes

Ensure quinoa is well-rinsed before cooking to remove saponins that can cause a bitter taste. Slicing the chicken into thinner cutlets helps it cook faster and more evenly.

Nutrition (per serving)

Calories: 610
Protein: 54.2 g
Carbohydrates: 48.7 g
Fat: 20.1 g
Fiber: 11.5 g
Sodium: 780 mg
Saturated Fat: 3.2 g
Sugar: 6.8 g
Cholesterol: 135 mg