Spicy Chicken Quinoa Bowls

Tuesday, November 13, 2018

serves 3-4

Happy Tuesday! Thank you everyone for all the sweet birthday wishes! 27 is already off to a great start! This week, I am playing catch up after being in New York all weekend. It was jam packed with things, but a complete blast! Be on the lookout for a trip recap next week. Now time to tackle the rest of the week ahead!

Today I am sharing a spicy chicken quinoa bowl with you. It is an easy meal to throw together and you will have a leftovers for the whole week. You can modify this recipe to include anything you have in your fridge!

What You Need
For The Chicken
2 chicken breast, pounded lightly
2 TBS olive oil
2 TBS lime juice
2 garlic cloves, minced
2 TSP chili powder
1 TSP cumin
1/2 TSP salt

For The Brussels
1 LB brussel sprouts, halved
Olive oil
Mexican spice blend (I used this one)

Everything Else
Quinoa, cooked
Salsa
Cilantro, chopped
Cherry tomatoes, halved
Lime, quartered 
Paprika

Directions
For The Chicken
1. Mix all of the ingredients expect the chicken in a bowl.
2. Add in the chicken and let marinate for at least 30 minutes.
3. Preheat the oven to 400° and spray a baking dish with olive oil.
4. Remove chicken from marinade and place on pan. Let cook in oven for 20-30 minutes or until the internal temperature reaches 160°. 
5. Keep warm.

For The Brussel Sprouts
1. Preheat the oven to 400° and line a rimmed baking sheet with parchment paper.
2. Toss brussel sprouts in olive oil and then spread out in pan. 
3. Top with 1-2 TSP of the mexican spice blend.
4. Cook in the oven for 20-30 minutes until crispy. Keep warm. 

Assembly
1. Place quinoa, brussels, chicken and cherry tomatoes into the bowl.
2. Top with salsa, cilantro, paprika and a lime wedge. 
3. Enjoy!
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