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
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
- 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.
- 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.
- Prep the Jalapeño: Dice the jalapeño pepper finely and set aside.
- Prepare Garnishes: Slice the avocado into wedges, chop fresh cilantro to taste, and slice lime into wedges for serving.
- 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.
- 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.
- 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.
- 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.
- Heat Quinoa and Brown Rice Mix: Heat the frozen quinoa and brown rice mix in the microwave according to package directions until warmed through.
- Assemble the Bowls: Divide the warm quinoa and brown rice mix evenly between two bowls.
- 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.
- 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.
- Garnish and Finish: Tuck avocado wedges into each bowl, sprinkle with fresh cilantro, and finish with a squeeze of fresh lime juice to taste.
- 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
