Smoky Ancho Chicken Bowls with Quinoa and Charred Peppers

Name: Smoky Ancho Chicken Bowls with Quinoa and Charred Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces); 1.25 cup quinoa (rinsed); 2.5 cup water; 2 red bell peppers (medium, sliced into strips); 2 zucchinis (medium, diced); 2 tablespoon garlic-infused olive oil; 1 tablespoon ancho chili powder; 1 teaspoon ground cumin; 1 teaspoon salt; 0.5 cup green onion (green tops only, chopped); 2 limes (medium, juiced)

Seared seasoned chicken tossed with charred sweet peppers and scallion greens, served over fluffy citrus quinoa.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $3.87/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-FODMAP
High-Protein
Low-Calorie
Low-Fat
Low-Saturated-Fat
Low-Sugar
Halal
Kosher

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
1.25 cup quinoa (rinsed)
2.5 cup water
2 red bell peppers (medium, sliced into strips)
2 zucchinis (medium, diced)
2 tablespoon garlic-infused olive oil
1 tablespoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon salt
0.5 cup green onion (green tops only, chopped)
2 limes (medium, juiced)

Instructions

Combine rinsed quinoa, water, and 1/2 teaspoon of the salt in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.
In a bowl, toss the chicken breast pieces with ancho chili powder, ground cumin, and 1/4 teaspoon of the salt.
Heat 1 tablespoon of garlic-infused olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until deeply browned and the internal temperature reaches 165°F. Transfer chicken to a clean plate.
In the same skillet, heat the remaining 1 tablespoon of garlic-infused olive oil over medium-high heat. Add sliced red bell peppers, diced zucchini, and the remaining 1/4 teaspoon of salt. Sauté for 4 to 5 minutes until tender-crisp and lightly charred.
Fluff the cooked quinoa with a fork and stir in the fresh lime juice. Divide quinoa among bowls, top with the seared chicken and charred vegetables, and garnish with chopped scallion greens before serving.

Notes

Keeps well in airtight containers for up to 4 days; reheat gently in a microwave.

Nutrition (per serving)

Calories: 404
Protein: 37.1 g
Carbohydrates: 40 g
Fat: 11.4 g
Fiber: 6.8 g
Sodium: 541 mg
Saturated Fat: 1.5 g
Sugar: 8.9 g
Cholesterol: 96 mg