Low Sodium Chipotle High Protein Bowl
Elevate your meal prep game with this Low Sodium Chipotle High Protein Bowl, a nutritious and flavorful powerhouse designed to satisfy your taste buds while supporting a healthier lifestyle. Packed with protein-rich chicken breast, hearty quinoa, and fiber-filled black beans, this dish is a balanced blend of wholesome ingredients. Fresh veggies like corn, red bell pepper, and cherry tomatoes add vibrant color and crunch, while creamy avocado and a drizzle of zesty lime juice deliver the perfect finishing touch. Lightly seasoned with smoky chipotle, cumin, and garlic powder, this recipe offers bold flavor without excessive sodium, making it an ideal choice for health-conscious eaters. Ready in just under an hour and crafted to serve four, this bowl is perfect for meal prep or a wholesome family dinner. Garnish with fresh cilantro and enjoy a bowl brimming with protein, nutrients, and zestful spice!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 pound Skinless Chicken Breast
- 1 can Black Beans (low sodium)
- 1 cup Corn Kernels, fresh or frozen
- 1 medium Red Bell Pepper
- 1 medium Avocado
- 1 cup Cherry Tomatoes
- 2 tablespoons Lime Juice
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 0.5 teaspoon Chipotle Powder
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 0.25 cup Fresh Cilantro
Instructions
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside to cool slightly.
While the quinoa is cooking, prepare the chicken. In a small bowl, mix together the chili powder, ground cumin, chipotle powder, garlic powder, and black pepper.
Rub the spice mixture onto both sides of the chicken breast.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breast and cook for 5-7 minutes per side or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
Rinse the black beans under cold water to reduce sodium content and drain well.
Deseed and dice the red bell pepper, halve the cherry tomatoes, and slice the avocado.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the corn for about 3-4 minutes until slightly charred. Remove from heat.
In a large bowl, combine the cooked quinoa, black beans, corn, bell pepper, and cherry tomatoes.
Drizzle the lime juice over the mixture and toss gently to combine. Adjust black pepper to taste.
Divide the mixture evenly into 4 bowls. Top with slices of chicken and avocado.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 2070 mg | 90% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 23.8 g | ||
| Protein | 198.4 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3120 mg | 66% | |
*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.
