Chicken and Vegetable Quinoa Bowl

Name: Chicken and Vegetable Quinoa Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 100 g quinoa; 250 g chicken breast; 3 bell pepper; 1/4 onion; 100 g kidney bean; 60 g corn; 1 tsp paprika; 1 tsp cumin; 1/2 tsp garlic; chili pepper; 1 tsp salt; 1 tsp black pepper; cilantro; lime juice

A fresh, well-balanced bowl made with quinoa, roasted chicken, bell peppers, kidney beans, corn, and fresh herbs. Serve with a classic vinaigrette if desired.

Total time : 30 min
Servings : 2 servings
Difficulty : Easy

FlorianShared by @florian

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Nutrition · per serving · Estimate

475 kcal

Protein

35 g

Carbs

59 g

Fat

12 g

Macronutrients

Protein

69% RI

35 g

Carbs

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salt

1 tsp

black pepper1 tsp

cilantro

lime juice

Steps

1
Cook the quinoa for 12 to 15 minutes, then drain it or rinse it under cold water.
12 min
2
Preheat the oven to 200 °C.
3
Arrange the chicken, mini bell peppers, and red onion on a baking sheet, then season them with the smoked paprika, cumin, powdered garlic, chili pepper, salt, and black pepper.
4
Bake the chicken and vegetables for 20 to 25 minutes.
20 min
5
Let cool, then cut the chicken, peppers, and onion into pieces.
6
Divide the quinoa between two containers.
7
Add the kidney beans, corn, peppers, onion, fresh cilantro, lime juice, and chicken to each container.

23% RI

59 g

of which sugars

5% RI

4.3 g

Fat

18% RI

12 g

of which saturates

17% RI

3.4 g

Fiber

50% RI

13 g

Minerals

Sodium

87% RI

2092 mg

Potassium

77% RI

1546 mg

Calcium

10% RI

84 mg

Iron

41% RI

5.8 mg

Magnesium

41% RI

153 mg

Zinc

33% RI

3.3 mg

Vitamins

Vitamin C

141% RI

113 mg

Vitamin D

0% RI

0 µg

Vitamin A

8% RI

62 µg

Vitamin B6

64% RI

0.9 mg

Vitamin B12

12% RI

0.3 µg

11/11 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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