Recipe: Mexican Style Chicken and Quinoa Bowl

Mexican flavours are tantalising with their perfect symphony of sour, spice and savoury. You can relish the signature Mexican flavours with a healthy twist! Try this easy-to-prepare bowl that is healthy and tasty.

Tips to Remember:

Quinoa needs sufficient stock or water to become soft and fluffy. Take care not to reduce the water level.

Serves: 6 servings
Total Time: 40 minutes

Ingredients: 

• 1 tbsp Olive Oil
• 2 tsp minced garlic
• 2 tsp jalapeno, minced 
• 1 cup uncooked quinoa 
• 1 cup vegetable/ chicken broth 
• 1 cup boiled rajma 
• ½ cup boiled corn 
• 1 green capsicum finely chopped 
• 1 cup mix of red and yellow bell peppers, finely chopped
• 1 cup tomatoes, chopped
• 1-2 green chillies, finely chopped
• ½ tsp red chilli powder 
• ½ tsp cumin powder 
• Salt to taste 
• Black pepper to taste
• 1 who avocado, ripe, sliced 
• 3-4 tsp fresh lemon juice 
• Optional Topping: Mexican salsa, Greek Yoghurt, Grated cheese, Tortilla chips etc. 

For Chicken 

• 1 tsp olive oil 
• 1 whole chicken breast, chopped
• 1 tsp red chilli powder 
• 1 tsp garlic powder 
• Salt to taste 
• Black pepper to taste

Method: 

1. Take a medium-sized mixing bowl, and add the chopped chicken pieces to it. Now season it with salt, pepper, garlic powder, and red chilli powder and keep aside. 
2. Take a saucepan, add the olive oil, now add the minced garlic and cook till it gets fragrant. Now add the chopped onions and cook them till they turn pink. Now add the chopped bell peppers and give it a quick mix. 
3. This is followed by addition of the green chillies and tomatoes. Cook everything well, then season with red chilli powder, cumin powder, black pepper, salt etc. 
4. Now add the uncooked quinoa followed by the addition of the vegetable broth. 
5. Cover and cook on low heat until the quinoa is well-cooked and puffy. 
6. Add lemon juice to the quinoa and transfer onto the serving plate. 
7. Use the same saucepan, and add 1 tsp olive oil, add the chopped and marinated pieces of chicken in it. Cook until the chicken is well-cooked and tender. 
8. On a serving plate, make attractive-looking portions of the cooked quinoa, with boiled rajma on the side. This is followed by boiled corn. 
9. The Mexican-style chicken is on one side. Top it with sliced avocado. 
10. You can enjoy the bowl as it is, or top it with garnishing of your choice, like chopped coriander, grated cheese, Greek yoghurt, Mexican salsa etc.