Chicken And Quinoa Taco Bowl Recipes
TACO QUINOA BOWL
Taco Quinoa Bowls are loaded with chicken, seasoned veggies, and quinoa! Top with salsa, sour cream, or guacamole.
Provided by Holly Nilsson
Categories Dinner Entree Lunch Main Course
Time 45m
Number Of Ingredients 8
Steps:
- Rinse quinoa until water is clear. Combine quinoa, broth and one whole green onion in a sauce pan. Bring to a boil, reduce heat and simmer covered 25 minutes.
- Meanwhile, brown ground chicken and onion in pan until no pink remains. Add taco seasoning and ½ cup water. Simmer until thickened.
- Divide quinoa over four bowls (discard whole onion). Top with seasoned chicken, corn, and sliced green onion. Add toppings as desired.
Nutrition Facts : Calories 401 kcal, Carbohydrate 42 g, Protein 29 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 98 mg, Sodium 664 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
CHICKEN AND QUINOA TACO BOWL
Simple, easy-to-make chicken taco bowl loaded with protein, veggies, and fiber. Packed with flavor and ready in as little as 30 minutes of prep and cook time.
Provided by Rena
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Add the quinoa together with 2 cups of water and a generous pinch of salt to a small saucepan. Place over medium heat, and allow it to simmer for 12-15 minutes, or until tender. Once the quinoa is done cooking, set aside and allow it to cool, then fluff it.
- To a small jar, add all the marinade/dressing ingredients and stir vigorously to emulsify.
- Add 1/2 of the marinade over the chicken and toss well to completely coat. Let the chicken marinate in the fridge for 30 minutes. Reserve the remaining marinade to use later, making sure it doesn't touch the raw meat.
- Meanwhile, heat a non-stick pan over medium-high heat. Add the corn, and cook it for about 5-6 minutes, or until golden brown.
- To a medium bowl , add the cooked corn, beans, bell pepper, onion, cilantro and ¼ from the reserved dressing and toss to combine.
- Heat a grill pan or an outside grill. Add the marinated chicken and cook for 3-4 minutes per side, or until fully cooked.
- To assemble the bowls, divide the quinoa among 4 serving bowls. Top with chopped romaine lettuce, corn salad and grilled chicken. Drizzle with the remaining dressing and garnish with fresh cilantro. Enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 898 kcal, Carbohydrate 92 g, Protein 45 g, Fat 42 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 73 mg, Sodium 232 mg, Fiber 21 g, Sugar 6 g, UnsaturatedFat 32 g
CHICKEN QUINOA BOWL
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
- Meanwhile, preheat a grill for cooking at medium heat.
- Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
- Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
- Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.
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