Baked Chicken and Quinoa Mexican-Style Bowl

Quinoa accompanied by tender grilled chicken fajitas combined with corn, zucchini, tomato, jalapeño pepper, cilantro, and black beans. Prepare this super complete bowl for any occasion or daily work lunch; it's very easy.
Ingredients
4
Servings
  • 1 cup chicken breast, cut into fajitas 1 cup chicken breast, cut into fajitas
  • 1 teaspoon Great Value® plain salt
  • 1/2 teaspoons pepper 1/2 teaspoons pepper
  • 2 tablespoons vegetable oil 2 tablespoons vegetable oil
  • 2 cups quinoa, cooked
  • 3 tablespoons Extra Special Olive Oil®
  • 1/2 cups lemon juice 1/2 cups lemon juice
  • 1/2 cups fava beans, green, blanched
  • 1 cup Great Value® corn kernels, drained
  • 1/2 cups Extra Special® whole artichoke hearts in spring water, chopped
  • 1 cup Great Value® Querétaro black beans, cooked 1 cup Great Value® Querétaro black beans, cooked
  • 2 cups tomato, diced 2 cups tomato, diced
  • 1/2 cups fresh cilantro, finely chopped 1/2 cups fresh cilantro, finely chopped
  • 1/2 cups Jalapeño chile, finely chopped 1/2 cups Jalapeño chile, finely chopped
  • 1/2 cups onion, finely chopped 1/2 cups onion, finely chopped
  • 1/2 cups chives, chopped (green onion stalk)
  • 1 pinch Great Value® plain salt
  • 1 pinch pepper
Preparation
30 mins
0 mins
Low
  • Season the chicken fajitas with salt and pepper, and cook in a skillet over medium heat with oil until cooked through. Drain on paper towels and set aside.
  • In a bowl, mix the chicken with the quinoa, olive oil, lemon juice, fava beans, corn kernels, artichoke hearts, beans, tomato, cilantro, jalapeño pepper, and red onion; mix very well.
  • Season the preparation to your liking. Serve and enjoy. Buy HERE

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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