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Chipotle Chicken Quinoa Bowls

Prep 20 min
Total 35 min
Ingredients 13
Servings 4

Several of my favorite ingredients are part of this recipe: I love quinoa, chipotle and red beans (well, any color of beans). So, I am fascinated with this dish because it gives me lots of energy to do my daily tasks and makes me feel great. It must be all that protein. Since I am a fan of chipotle chiles in adobo sauce, I suggest that you use one or two to start with because they’re super spicy. Some recipes call for six, but if you’re like me, a little bit is enough. MORE + LESS -

Ingredients

Chicken:

chicken breasts, boneless and skinless

Salt and pepper

1/4

cup butter

cup sour cream

chipotles with 1 teaspoon marinade

Quinoa:

cups cooked quinoa

cup red beans, cooked and drained

cup chopped tomatoes

tablespoons chopped scallions

Juice of one lemon

Salt and pepper

1/2

avocado, diced

Cilantro to taste

Directions

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1

Chicken: Dice the chicken breast and season it with salt and pepper.
2

Melt the butter in a pan over medium heat. Add the chicken and brown it on all sides.
3

In the meantime, blend or process the cream and chipotle until you get a smooth orange mixture. Add the chicken, stir, cover it, lower the heat and cook for 5-10 minutes.
4

Quinoa: In a bowl, combine the quinoa, red beans, tomato, onion and lemon juice. Season with salt and pepper.
5

Serve in two big bowls and add pieces of avocado and chicken with the chipotle cream.
6

Sprinkle with some cilantro to taste and serve immediately.