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If you’re looking for a dish that combines tantalizing flavors with a healthy nutritional profile, the Spicy Hatch Chili Chicken & Quinoa Bowl is the perfect choice. This vibrant meal brings together succulent chicken, protein-packed quinoa, and the distinctive heat of hatch green chilies, creating a satisfying and wholesome experience for your taste buds. Whether you’re preparing a weeknight dinner for your family or meal prepping for the week ahead, this bowl offers a versatile solution that's both delicious and nourishing.

Hatch Chili Chicken and Quinoa Bowl

Looking for a flavorful, healthy meal? Try the Spicy Hatch Chili Chicken & Quinoa Bowl! This vibrant dish features succulent chicken, protein-rich quinoa, and the unique heat of hatch green chilies. Packed with colorful vegetables, it's not only delicious but also gluten-free and adaptable for vegetarian or vegan diets. Perfect for a weeknight dinner or meal prep, this bowl combines taste and nutrition for a satisfying dining experience everyone will love.
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup quinoa, rinsed

2 cups chicken broth

2 cups hatch green chilies, roasted and diced

1 red bell pepper, diced

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Cook Quinoa: In a medium pot, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

    Prepare Chicken: While the quinoa is cooking, season the chicken breasts with salt, pepper, cumin, smoked paprika, and chili powder.

      Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing for about 3-4 minutes until softened. Add the minced garlic and hatch green chilies to the skillet and cook for another 2-3 minutes until fragrant.

        Cook Chicken: Push the vegetables to one side of the skillet, and add the seasoned chicken breasts to the other side. Cook for about 5-7 minutes on each side until the chicken is cooked through and has a nice golden color. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).

          Combine & Slice: Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing it into strips. Fluff the cooked quinoa with a fork.

            Assemble the Bowl: In each serving bowl, place a generous scoop of quinoa as the base. Top it with sautéed vegetables and sliced hatch chili chicken.

              Garnish: Add slices of avocado on top, sprinkle with fresh cilantro, and serve with lime wedges on the side for an extra zesty kick.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings