High Protein Chipotle Chicken Bowl
Elevate your meal prep game with this vibrant, protein-packed High Protein Chipotle Chicken Bowl! Featuring tender, marinated chicken infused with smoky chipotle peppers, cumin, and paprika, this recipe delivers bold Southwestern flavors in every bite. Served atop a nourishing base of fluffy quinoa and paired with wholesome toppings like black beans, sweet corn, creamy avocado, and juicy cherry tomatoes, this bowl is as delicious as it is nutritious. A zesty lime yogurt dressing ties it all together, making it the perfect meal for fueling your day. With just 20 minutes of prep and customizable ingredients, this recipe is ideal for healthy lunches, post-workout meals, or family dinners. Plus, it's gluten-free and packed with high-quality protein to keep you satisfied and energized.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 1 cup Black beans
- 2 cups Cooked quinoa
- 1 cup Corn kernels
- 1 cup Cherry tomatoes
- 1 large Avocado
- 0.5 cup Red onion
- 0.25 cup Fresh cilantro
- 1 whole Lime
- 0.5 cup Greek yogurt
Instructions
In a food processor, blend the chipotle peppers in adobo sauce, olive oil, garlic cloves, ground cumin, paprika, and salt until smooth to create the marinade.
Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure that the chicken is well coated. Cover and refrigerate for at least 30 minutes or overnight for more intense flavor.
Preheat your grill or a skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes.
While the chicken is resting, prepare your toppings. Rinse and drain the black beans, halve the cherry tomatoes, dice the avocado, and finely chop the red onion and cilantro.
In a large bowl or individual serving bowls, layer the cooked quinoa at the base. Arrange the black beans, corn kernels, cherry tomatoes, avocado, and red onion on top.
Slice the grilled chicken breasts and place them on the prepared bowls.
In a small bowl, mix the juice of one lime with the Greek yogurt to make a simple lime yogurt dressing.
Drizzle the dressing over the bowls, garnish with chopped cilantro, and serve immediately. Enjoy your high-protein, flavorful Chipotle Chicken Bowl!
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 29.2 g | ||
| Protein | 189.4 g | 379% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 430 mg | 33% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4138 mg | 88% | |
*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.
