The perfect easy weeknight dinner recipe that's packed with protein, fibre and flavour!
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American
Servings: 2
Author: Ashlen Leonard
Ingredients
Chicken
2mediumboneless, skinless chicken breastscut into slices
1tsptaco seasoningsee notes
1tbspolive oil
Sauteed vegetables
½smallyellow onionthinly sliced
1red, orange or yellow bell pepperthinly sliced
1clovegarlicminced
1tbspolive oil
Bowls
1cupquinoacooked
lettucewashed and chopped
avocadosliced
sour cream or plain Greek yogurt
fresh cilantro
Juice of ½lime
salt and pepperto taste
Instructions
Cook the vegetables
On low heat, add the olive oil and garlic to a frying pan. Add the onion and sliced bell peppers, stir frequently and cook for 5-7 minutes or until tender. Set aside.
Prepare the chicken
In a bowl, add the raw chicken and sprinkle on the taco seasoning. Stir until the chicken is well coated.
Add the olive oil to a frying pan on medium heat. Add the chicken and cook for 3-4 minutes on each side, or until it is fully cooked.
Assemble the bowls
Add the quinoa, lettuce, sauteed onions and peppers and cooked chicken. Top with sliced avocado, a dollop of sour cream or plain Greek yogurt and fresh cilantro. Drizzle lime juice on top and season with salt and pepper. Enjoy!
Chicken breast: you can use chicken thighs or ground chicken instead. You could also use ground turkey if you prefer.
Quinoa: feel free to use your preferred type of rice, couscous or other whole grain (ex. Barley, buckwheat, etc.)
Olive oil: use another neutral oil like canola or avocado or oil.
Lime juice: you could instead choose to use fresh lemon juice.
Dietary preferences:
These bowls are gluten free (confirm your store bought taco seasoning is gluten free) and nut free.Make them dairy free: omit the Greek yogurt or sour cream from the toppings or use a dairy free tzatziki instead.Make them vegetarian: use tofu or tempeh instead of chicken!