Chicken Quinoa Bowls with Avocado Dressing » Foodom

 

Chicken Quinoa Bowls with Avocado Dressing

Serves: 10
Nutrient packed bowl that is light on the stomach but super delicious. Great for lunches or a light dinner.

Recipe by: Jen Stone

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook5
Total Time25 minutes
Recipe Serving Size10

Cooking Tools Required

Blender, Can Opener, Colander, Cutting board, Food Processor, Food Scale, Food storage containers, Grill, Immersion Blender, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove

Ingredients

  • 2 cup quinoa
  • 2 ½ pound boneless skinless chicken breast
  • 1 tablespoon avocado oil
  • 1 tablespoon chili powder
  • 1 tablespoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon garlic powder
  • 2 bunch lacinato kale Dino kale
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 3 mango large
  • 30 ounce canned black beans
  • 3 avocado large
  • 2 lime
  • 3 jalapeño thinly sliced
  • 1 bunch fresh cilantro chopped

Dressing

  • 2 avocado medium
  • 1 ½ cup warm water
  • ½ cup fresh cilantro chopped
  • 1 lime juiced
  • 2 teaspoon ground cumin
  • 2 teaspoon maple syrup or raw honey
  • 2 teaspoon Kosher salt
  • 1 teaspoon ground black pepper

Instructions

  • Sprinkle chicken with chili powder, salt, pepper, oregano, garlic powder, and onion powder. Let sit for 10 minutes while preparing quinoa
  • Cook quinoa according to package instructions
  • Grill chicken until 165 or preheat a large non-stick skillet on medium–high heat and swirl oil to coat. Add chicken and cook for 10 minutes or until cooked through, stirring occasionally. Set aside. Once the chicken is ready, set aside for 5 mins to cool before slicing while making the dressing.
  • Slice avocados right before serving. Will turn brown if left out
  • Dice mangos, wedge limes, drain black beans, thinly slice jalapeños, chop cilantro

Dressing

  • Mix all ingredients in blender until smooth
Reheating/Serving Instructions
Can be served hot or cold. To reheat chicken, sauté in a skillet 2-3 minutes to take chill off. All other times to stay refrigerated.

Nutrition

Calories: 591kcal | Carbohydrates: 64g | Protein: 40g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 1669mg | Potassium: 1815mg | Fiber: 17g | Sugar: 11g | Vitamin A: 6658IU | Vitamin C: 113mg | Calcium: 178mg | Iron: 6mg

Chicken Quinoa Bowls with Avocado Dressing

$25.00 cooking fee

Meal price includes: Cooking | Storing | Clean Up
What’s not included*: Ingredients | Serving

*No time to shop? Ask the cook to buy the ingredients for you during checkout (additional fee).
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Course

Main Dish

Cuisines

American, Mexican

Cooking Methods

Chopping, Grilling

Diets

Dairy Free, Egg Free, Gluten Free, Low Carb, Nut Free

Main categories

Low Calorie, Training Athlete

Main Ingredient

Fruits, Grains, Poultry, Vegetables

Recipe Author

Jen Stone

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