Gluten-Free Chipotle High Protein Bowl
Elevate your meal prep with this Gluten-Free Chipotle High Protein Bowl—an energizing, flavor-packed dish that's perfect for busy weeknights or post-workout refueling. Tender marinated chicken breast gets a smoky kick from chipotle peppers in adobo sauce, while fluffy quinoa, hearty black beans, and colorful sautéed vegetables deliver fiber, essential nutrients, and bold textures. Finished with creamy avocado slices, bright cilantro, and zesty lime juice, this wholesome one-bowl meal is both gluten-free and protein-rich, catering to your healthy-lifestyle goals without compromising on taste. Ready in under an hour and customizable to your preferences, this is your next go-to for a vibrant and satisfying gluten-free dinner.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Chipotle peppers in adobo sauce
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 2 cloves Garlic cloves, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 1 15-ounce can Black beans, canned and drained
- 1 cup Quinoa
- 2 cups Chicken broth
- 1 cup Corn kernels, frozen or fresh
- 1 medium Red bell pepper, diced
- 1 large Avocado, sliced
- 0.25 cup Cilantro, chopped
- 2 Green onions, sliced
Instructions
In a bowl, mix the chipotle peppers in adobo sauce, 2 tablespoons of olive oil, lime juice, minced garlic, cumin powder, and salt. Add the chicken breast, ensuring it is well-coated in the marinade. Refrigerate for at least 30 minutes or overnight for more flavor.
Rinse the quinoa under cold water. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add quinoa, stirring occasionally for about 2 minutes, until lightly toasted.
Add chicken broth to the quinoa and bring to a boil. Reduce heat to low, cover, and let simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it stand for 5 minutes, then fluff with a fork.
In a frying pan over medium heat, cook the marinated chicken breast for about 6-7 minutes per side or until fully cooked through. Remove from the heat and let it rest for 5 minutes before slicing.
In the same pan, add corn and red bell pepper. Sauté for 3-4 minutes until just tender. Remove from heat.
Divide the cooked quinoa into four bowls. Top each with sliced chicken, sautéed corn and red bell pepper, black beans, avocado slices, chopped cilantro, and green onions.
Serve immediately with lime wedges on the side for an extra zesty kick.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 7248 mg | 315% | |
| Total Carbohydrate | 238.1 g | 87% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 23.4 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5005 mg | 106% | |
*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.
