Name: Grilled Chicken and Quinoa Burrito Bowls with Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Chicken Breast, raw; 1/2 cup Quinoa, cooked; 1/3 cup Black Beans, rinsed; 1 cup Bell Peppers and Onions, sliced; 1 tsp Olive Oil; 1/4 medium Avocado, diced; 2 tbsp Salsa

Nutrition

Per serving

566 calories

Protein: 59g; 42% of calories
Carbs: 45g; 32% of calories
Fat: 17g; 26% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Toss the sliced bell peppers and onions with half of the olive oil, salt, pepper, and Mexican spices like cumin and chili powder.
Roast the peppers and onions in an oven preheated to 400°F (200°C) for 15 minutes, or until tender and slightly charred.
Brush the chicken breast with the remaining olive oil, season with Mexican spices, and grill over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let it rest, then slice.
Warm the pre-cooked quinoa and black beans in separate bowls.
Assemble the burrito bowls by layering the warm quinoa and black beans at the bottom, then topping with the grilled chicken and roasted peppers.
Finish each bowl with fresh diced avocado and a couple of tablespoons of your favorite salsa before serving.

Nutrition

Ingredients

Instructions

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