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In the world of healthy eating, few dishes can match the vibrant flavors and nutritional benefits of Zesty Chipotle Chicken Quinoa Bowls. This recipe is not just a meal; it's an experience that brings together the smokiness of chipotle chicken, the nutty texture of quinoa, and the freshness of colorful vegetables. Perfect for lunch or dinner, these bowls are a delicious way to nourish your body while satisfying your taste buds.

Zesty Chipotle Chicken Quinoa Bowls

Discover the flavors of Zesty Chipotle Chicken Quinoa Bowls, a delicious and nutritious meal perfect for any time of the day. This recipe combines the smokiness of chipotle chicken, fluffy quinoa, and a variety of colorful vegetables for a tasty experience. Packed with protein, fiber, and essential nutrients, these bowls are also ideal for meal prep. Create vibrant and healthy meals that satisfy your taste buds and nourish your body with this easy-to-make dish.
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup quinoa, thoroughly rinsed

2 cups chicken broth (or water)

1 tablespoon olive oil

2 tablespoons chipotle peppers in adobo sauce, finely minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and freshly ground pepper, to taste

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (can be fresh, canned, or frozen)

1 red bell pepper, diced

1 avocado, sliced

½ cup cherry tomatoes, halved

¼ cup red onion, finely diced

¼ cup fresh cilantro, chopped

Juice of 1 lime

½ cup Greek yogurt or sour cream (optional, for serving)

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together olive oil, minced chipotle in adobo, smoked paprika, ground cumin, and a pinch of salt and pepper. Add the chicken breasts into the bowl, ensuring they are completely coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but for the best flavor, aim for 2 hours.

    Cook the Quinoa: In a medium saucepan, bring the chicken broth (or water) to a rolling boil. Once boiling, stir in the rinsed quinoa, lower the heat to a gentle simmer, and cover the pot. Allow it to cook for approximately 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. After 15 minutes, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes.

      Cook the Chicken: Preheat your grill pan or skillet over medium-high heat. Once ready, carefully remove the chicken breasts from the marinade and place them in the heated pan. Cook the chicken for 5-7 minutes on each side, or until they are fully cooked through and register an internal temperature of 165°F (75°C). After cooking, transfer the chicken to a cutting board and let it rest for a few minutes before slicing into strips.

        Prepare the Vegetables: While the chicken is resting, take a large mixing bowl and combine the black beans, corn, diced red bell pepper, halved cherry tomatoes, diced red onion, and roughly chopped cilantro. Drizzle the lime juice over the mixture and gently toss everything together. Taste and add salt and pepper as needed.

          Assemble the Bowls: Evenly distribute the cooked quinoa among four serving bowls. Top each bowl with sliced chicken, a generous portion of the vegetable mixture, and a few slices of avocado. For an extra creamy element, add a dollop of Greek yogurt or sour cream on each bowl if desired.

            Serve and Enjoy: Garnish your bowls with additional cilantro and lime wedges for added freshness. Serve immediately and savor your vibrant and zesty chipotle chicken quinoa bowls!

              Prep Time: 30 min | Cook Time: 30 min | Total Time: 1 hr | Servings: 4