Fiesta Chicken Quinoa Bowls with Chipotle Vinaigrette

Your tastebuds with thank you now and your waist will thank you later with this super quick and easy dinner recipe. It is packed with flavor and also just happens to be healthy too!

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This quinoa bowl has all of my favorite things: quinoa, Mexican marinated chicken, fresh cilantro, fresh avocados, and a flavor packed chipotle vinaigrette. Seriously, my tastebuds were singing with joy when I was taste testing this recipe. This is probably what my Chipotle burrito bowl would look like if I was given free reign on ingredients.

I will take quinoa over rice any day… to me, quinoa gives a dish a lot more flavor and texture than rice could. The quinoa also nestles itself into all the nooks and crannies of the chicken and avocados unlike rice ever could. Have I converted you yet?

 

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Then we have the chicken with the chipotle vinaigrette… holy flavor. I love adding a vinaigrette to top my chicken off. I first discovered this trick when we in Greece last year… it adds tons of flavors and saves some marinating time because no body has time or the mental capacity to prep ahead when you have a million other things going on.

I also like kebabs because it saves time in the cooking process and later when you have to cut up all the meat for your kids. It is a win win. 🙂

It all gets garnished with avocados, cilantro, and a squeeze of fresh lime juice. YUM.

Fiesta Chicken Quinoa Bowls with Chipotle Vinaigrette

Your tastebuds with thank you now and your waist will thank you later with this super quick and easy dinner recipe. It is packed with flavor and also just happens to be healthy too!

Ingredients:

For the chicken:

1 pound boneless skinless chicken breast, cut into strips or into squares for kebabs
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon chipotle chili powder
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder

For the Coconut Lime Quinoa:

1/2 cup uncooked quinoa, rinsed
1 cup low-sodium vegetable stock, or water
1 tablespoon coconut oil
1 lime, juiced and zest freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper

For the Chipotle Honey Vinaigrette:

6 tablespoons red wine vinegar
¼ cup honey
¾ cup vegetable oil
1 teaspoon dried oregano
1-1/2 teaspoons salt
½ teaspoon ground black pepper
2 chipotle peppers in adobo sauce, plus some of the sauce
2 small garlic cloves, roughly chopped

For the Bowls:

1 red pepper, sliced
1 orange pepper, sliced
1 yellow onion, thinly sliced
Mixed greens or romaine
1 avocado, diced
crushed tortilla chips
fresh cilantro

Directions:

To marinate the chicken:

Add the chicken breast strips or pieces to a ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, lime juice, chipotle chili powder, cumin, brown sugar, paprika, onion powder, garlic powder, and chili powder. Pour the marinade over the chicken, covering it evenly. Cover and set aside.

To make the quinoa:

Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil, lime juice, zest, salt and pepper. Set aside until ready to assemble salads.

To make the dressing:

Add all ingredients to a blender or food processor and blend until smooth, scraping down the sides as needed. Transfer to a mason jar or another airtight container and set aside. Do not refrigerate or the oil will solidify.

To cook the chicken:

Heat a large skillet or grill pan over high heat. Add the chicken and arrange in a single layer and cook on high heat until the chicken is golden brown and begins to caramelize. Turn the chicken onto the other side and let cook until chicken is just cooked through. Then add the sliced peppers and onions and sauté on high heat for about 3 minutes or until slightly soft.

**You can also make your chicken into kebabs if using a grill. Just cook veggies along side chicken instead of with chicken.

To serve: In a medium bowl, spoon quinoa over a bed of lettuce or mixed greens and top with chicken, peppers, and onions. Drizzle over vinaigrette and top with diced avocado, crushed tortilla chips, and fresh cilantro if desired.

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