Spicy Mexican-Style Protein Bowl Recipe

Introduction

This Spicy Mexican-Style Protein Bowl combines tender, cumin-seasoned chicken with zesty salsa verde, black beans, and a hearty quinoa and brown rice blend. Fresh avocado and lime add a creamy, tangy finish, making it a balanced, vibrant meal perfect for any day of the week.

Ingredients

• 2 Chicken Breasts
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 4 tablespoons Olive Oil
• 1/3 cup Onion
• 1/3 cup Green Bell Pepper
• 1/3 cup Celery
• 1 1/2 cups Salsa Verde
• 1/2 Jalapeño Pepper
• 8 ounces Canned Black Beans
• 10 ounces Frozen Quinoa and Brown Rice Mix
• 1 Avocado
• Fresh Cilantro, to taste
• Lime, to taste

Instructions

1. Step 1: In a small bowl, mix ground cumin, salt, and ground black pepper. Sprinkle half of this spice mixture evenly on both sides of the chicken breasts and set aside.
2. Step 2: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the chicken breasts carefully and cook 3-4 minutes per side until golden brown. Transfer the chicken to a plate.
3. Step 3: Dice the jalapeño pepper, slice the avocado into wedges, chop fresh cilantro, and slice the lime into wedges.
4. Step 4: Add 1 tablespoon olive oil to the same skillet over medium-high heat. Add half of the onion, green bell pepper, celery, and the diced jalapeño. Sauté until vegetables are tender and slightly translucent. Stir in 1 1/4 cups salsa verde.
5. Step 5: Return the chicken breasts to the pan, cover tightly, reduce heat to medium-low and simmer for 10 minutes until cooked through.
6. Step 6: While the chicken simmers, heat 1 tablespoon olive oil in a small pot over medium heat. Add the remaining onion, bell pepper, and celery. Sauté until tender and translucent.
7. Step 7: Stir in canned black beans with liquid and remaining 1/4 cup salsa verde. Bring to a boil, then reduce to a medium simmer and cook for 5 minutes.
8. Step 8: Heat the frozen quinoa and brown rice mix in the microwave according to package instructions.
9. Step 9: Divide the cooked quinoa and brown rice between two bowls.
10. Step 10: Slice the chicken breasts into 1/2-inch strips and arrange them over the quinoa.
11. Step 11: Spoon black beans along one side of the chicken and a spoonful of the chicken sauté sauce on the other side.
12. Step 12: Add avocado wedges, sprinkle with fresh cilantro, and squeeze lime over the bowl to taste.
13. Step 13: Serve immediately and enjoy your flavorful protein bowl!

Tips & Variations

• For extra heat, add more diced jalapeño or a pinch of chili powder to the spice mixture.
• Swap chicken for tofu or grilled shrimp for a vegetarian or seafood version.
• Use fresh-cooked quinoa and brown rice if available for more texture.
• Top with a dollop of sour cream or Greek yogurt for creaminess.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and bean mixture gently on the stove or in the microwave. Assemble bowls fresh to maintain avocado quality and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of black beans?

Yes, pinto or kidney beans work well and can be substituted with equal measure. Just adjust cooking times if using dried beans.

Is this dish gluten-free?

Yes, this protein bowl is naturally gluten-free, especially if you use a certified gluten-free quinoa and brown rice mix and ensure salsa ingredients are gluten-free.

Spicy Mexican-Style Protein Bowl Recipe

---

★★★★★

4.9 from 74 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 2 servings 1x

Pin Recipe

Print Recipe

Description

This Spicy Mexican-Style Protein Bowl features tender cumin and pepper-seasoned chicken breasts simmered in a vibrant salsa verde sauce, served over a wholesome microwave-heated quinoa and brown rice mix. Complemented by sautéed black beans, fresh jalapeño, avocado wedges, cilantro, and a squeeze of lime, this recipe delivers a flavorful and nutritious meal inspired by Mexican cuisine perfect for a satisfying lunch or dinner.

---

Ingredients

Scale 1x2x3x

Chicken and Spice Mix

• 2 Chicken Breasts
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 4 tablespoons Olive Oil, divided

Vegetables and Salsa

• 1/3 cup Onion, divided
• 1/3 cup Green Bell Pepper, divided
• 1/3 cup Celery, divided
• 1 1/2 cups Salsa Verde, divided (1 1/4 cups + 1/4 cup)
• 1/2 Jalapeño Pepper, diced

Beans and Grains

• 8 ounces Canned Black Beans (with liquid)
• 10 ounces Frozen Quinoa and Brown Rice Mix

Garnishes

• 1 Avocado, sliced into wedges
• Fresh Cilantro, to taste
• Lime, to taste, sliced into wedges

---

Instructions

1. Prepare the Spice Mix and Chicken: In a small bowl, combine ground cumin, salt, and ground black pepper. Sprinkle half of this spice mixture evenly on both sides of the chicken breasts and set aside.
2. Sear the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts carefully and cook for 3 to 4 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
3. Prep the Jalapeño: Dice the jalapeño pepper finely and set aside.
4. Prepare Garnishes: Slice the avocado into wedges, chop fresh cilantro to taste, and slice lime into wedges for serving.
5. Sauté Vegetables for Chicken Sauce: Add 1 tablespoon of olive oil to the same skillet over medium-high heat. Add half of the onion, green bell pepper, celery, and diced jalapeño. Sauté until vegetables are tender and slightly translucent. Stir in 1 1/4 cups salsa verde.
6. Simmer Chicken in Salsa Verde: Return the seared chicken breasts to the skillet. Cover tightly with a lid and reduce heat to medium-low. Simmer for 10 minutes until the chicken is cooked through and infused with the salsa verde sauce.
7. Sauté Vegetables for Beans: Meanwhile, in a small pot over medium heat, heat 1 tablespoon olive oil. Add the remaining half of the onion, bell pepper, and celery. Sauté until tender and slightly translucent.
8. Add Beans and Salsa to Pot: Stir in canned black beans with their liquid and 1/4 cup salsa verde. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes to blend flavors.
9. Heat Quinoa and Brown Rice Mix: Heat the frozen quinoa and brown rice mix in the microwave according to package directions until warmed through.
10. Assemble the Bowls: Divide the warm quinoa and brown rice mix evenly between two bowls.
11. Slice and Add Chicken: Slice the cooked chicken breasts into 1/2-inch strips and arrange them on top of the quinoa in each bowl.
12. Add Black Beans and Sauce: Spoon black beans along one side of the chicken and a spoonful of the salsa verde and vegetable sauce from the chicken sauté on the other side of the chicken.
13. Garnish and Finish: Tuck avocado wedges into each bowl, sprinkle with fresh cilantro, and finish with a squeeze of fresh lime juice to taste.
14. Serve: Serve immediately and enjoy your flavorful and satisfying spicy Mexican-style protein bowl!

Notes

• To reduce heat, remove the seeds from the jalapeño pepper before dicing.
• Use fresh salsa verde for the best flavor; store-bought varieties work well too.
• The quinoa and brown rice mix can be substituted with freshly cooked grains if preferred.
• Leftovers can be refrigerated in an airtight container for up to 3 days.
• For a vegetarian option, replace chicken with grilled tofu or tempeh and use vegetable broth for sautéing.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican protein bowl, spicy chicken bowl, quinoa and brown rice bowl, salsa verde chicken, healthy Mexican recipe, protein bowl with beans and avocado