Chipotle High Protein Bowl
Elevate your mealtime with the Chipotle High Protein Bowl—a nutrient-packed, flavor-forward recipe that's perfect for meal prep or a hearty dinner. Featuring smoky chipotle-seasoned chicken breast, fluffy quinoa, protein-rich black beans, and a vibrant array of fresh toppings like tangy cherry tomatoes, creamy avocado, and zesty red onion, this bowl delivers a balanced combination of bold flavors and wholesome ingredients. Drizzled with a refreshing lime and cilantro dressing, it comes together in just 45 minutes, making it an ideal choice for busy schedules without sacrificing quality or taste. Whether you're fueling a workout or looking for a satisfying low-carb meal, this high-protein bowl is sure to please. Keywords: Chipotle High Protein Bowl, healthy chicken bowl, protein-packed meal, easy quinoa recipe, meal prep ideas.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 teaspoons Chipotle powder
- 2 tablespoons Olive oil
- 1 cup Quinoa
- 2 cups Water
- 1 can Black beans
- 10 pieces Cherry tomatoes
- 1 piece Avocado
- 1 small Red onion
- 0.5 bunch Cilantro
- 2 pieces Lime
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the chicken: Sprinkle the chicken breasts with chipotle powder, salt, and pepper. Ensure both sides are seasoned.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side or until fully cooked and golden brown. Remove from the skillet and let them rest for a few minutes before slicing them into strips.
While the chicken is cooking, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
Drain and rinse the black beans in a colander.
Chop the cherry tomatoes into halves, slice the avocado, dice the red onion, and roughly chop the cilantro.
To prepare the lime dressing, juice the limes and mix with the remaining olive oil, a pinch of salt, and black pepper. Whisk until well combined.
In four bowls, divide the cooked quinoa equally. Top each portion with black beans, cherry tomatoes, avocado slices, and red onion.
Add sliced chicken on top of each bowl. Drizzle the lime dressing over the entire bowl and garnish with chopped cilantro.
Serve immediately or store in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 5619 mg | 244% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 16.1 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2465 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
