Black Bean Chicken Bowl

 

Black Bean Chicken Bowl

(4 servings)

Ingredients:

1 tbsp. Unsalted Butter

2 cups Frozen Corn, thawed

½ tsp. Chipotle Chili Powder, divided

¾ tsp. Salt, divided

¾ tsp. Black Pepper, divided

½ medium Fresh Lime, juiced, divided

1 can (15½ oz.) Black Beans, undrained

½ tsp. Ground Cumin

3 tbsp. Extra-Virgin Olive Oil

1½ tbsp. Red Wine Vinegar

1 large clove Fresh Garlic, minced

4 cups Cooked Quinoa, warm

½ cup Red Onion, diced

½ cup English Cucumber, seeded and finely chopped

¼ cup Fresh Cilantro, chopped

1 medium Roma Tomato, finely chopped

3 cups Cooked Chicken Breast, chopped

1 large Avocado, sliced

Garnish:

½ cup Pico De Gallo

½ cup Pepper Jack Cheese, shredded

½ cup Roasted Peanuts

Directions:

In a skillet over medium heat, melt butter.  Add corn, ¼ tsp. chipotle chili powder, salt and pepper to taste, mix and cook 5 minutes.  Remove, stir in lime juice and set aside.  In a sauce pan, add the undrained black beans over medium heat.  Stir in remaining chipotle chili powder, ground cumin and salt and pepper to taste.  Cook 5 minutes and add remaining lime juice stirring to combine.  Next, in a large bowl, whisk olive oil, red wine vinegar, garlic and salt and pepper to taste.  Add in the warm quinoa, red onion, cucumber, cilantro and tomato tossing to coat.  Divide quinoa mixture between 4 bowls.  Top each with equal portions of chicken, bean mixture and avocado.  Garnish each with the pico de gallo, pepper jack cheese and peanuts.  Serve with additional lime wedges.

Notes:              If you would like a little more heat, serve with your favorite hot sauces on the side.  That way everyone gets the het they prefer.

Ideas for Future Efforts

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