Ingredients:
Protein:
- 2 chicken breasts (240 calories, $2.50)
Grains:
- 1 cup quinoa (640 calories, $1.50)
Vegetables:
- 1 red bell pepper, sliced (31 calories, $0.50)
- 1 green bell pepper, sliced (31 calories, $0.50)
- 1 small onion, sliced (40 calories, $0.25)
- 1 cup corn kernels (132 calories, $0.50)
- 1 cup black beans, drained and rinsed (218 calories, $0.75)
- 2 cups lettuce, shredded (20 calories, $0.50)
Sauce:
- 1/4 cup salsa (36 calories, $0.50)
Toppings:
- 1/4 cup Greek yogurt (35 calories, $0.50)
- Fresh cilantro, chopped (5 calories, $0.25)
- Lime wedges (5 calories, $0.25)
Total Calories: 1523
Total Cost: $7.80
Total Cook Time: 30 minutes
Total Servings: 4
Instructions:
- Cook the Quinoa: Begin by preparing the quinoa as per the package instructions. Quinoa is a fantastic source of protein and fiber, which makes it a great base for this burrito bowl. Once the quinoa is cooked, fluff it with a fork and set it aside, allowing it to cool slightly before serving.
- Cook the Chicken: While the quinoa cooks, heat a grill pan or non-stick skillet over medium heat. Season both sides of the chicken breasts with salt and pepper for flavor. Once the pan is hot, add the chicken breasts and cook them for 6-8 minutes per side, depending on the thickness, or until they reach an internal temperature of 165°F (75°C). Once fully cooked, remove the chicken from the pan and let it rest for a few minutes. After resting, slice the chicken into strips to prepare for the bowl.
- Sauté the Vegetables: In the same skillet, drizzle a bit of oil if necessary, and add the sliced red and green bell peppers, onion, and corn kernels. Stir and cook the vegetables over medium heat for about 5-6 minutes, until they are tender but still vibrant in color. The natural sweetness of the corn combined with the peppers and onions creates a delicious contrast to the savory chicken.
- Warm the Black Beans: In a small saucepan, warm the black beans over low heat. Stir occasionally to prevent sticking. You can also add a pinch of cumin or chili powder for extra flavor, if desired. Black beans are an excellent source of plant-based protein and fiber, making them a great addition to the bowl.
- Assemble the Burrito Bowls: To assemble, start by dividing the cooked quinoa evenly between four bowls. Arrange the sliced chicken, sautéed vegetables, warm black beans, and shredded lettuce on top of the quinoa. The combination of quinoa and vegetables provides a satisfying texture and flavor contrast to the tender chicken.
- Add the Toppings: Top each bowl with a generous spoonful of salsa, a dollop of creamy Greek yogurt, and a sprinkle of fresh, chopped cilantro. Squeeze a wedge of lime over the top for a burst of citrus that ties all the flavors together.
- Serve and Enjoy: Serve the Chicken and Quinoa Burrito Bowls immediately for a fresh and satisfying meal. This dish is packed with protein, fiber, and essential nutrients, making it a perfect lunch or dinner option.
Note:
Feel free to customize your burrito bowls with additional toppings or ingredients like sliced avocado, shredded cheese, or a drizzle of hot sauce for extra heat. You can also add jalapeños or other fresh veggies to further enhance the dish’s flavor profile.
This recipe is versatile, nutritious, and delicious, making it a fantastic go-to meal for busy weeknights or meal prep for the week ahead!
