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Recipe of Baked Chicken and Quinoa Bowl Mexican
Recipe

Baked Chicken and Quinoa Bowl Mexican

30 mins
Low
2.333333
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155
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Quinoa accompanied by soft fajitas of grilled chicken combined with elotitos, pumpkin, tomato, jalapeño pepper, cilantro and black bean. Prepare this super full bowl for any occasion or the daily meal of work, it is very easy.
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Ingredients

4 portions
  • 1 cup chicken breast, cut into fajitas
  • 1 teaspoon Salt Great Value®
  • 1/2 teaspoons black pepper
  • 2 tablespoons oil
  • 2 cups quinoa, Cooked
  • 3 tablespoons Extra Special Olive Oil®
  • 1/2 cups yellow lemon juice
  • 1/2 cups bean, green, bleached
  • 1 cup Great Value® Corn Kernels in Tin, without liquid
  • 1/2 cups Extra Special® Artichoke Hearts Whole in Spring Water, chopped
  • 1 cup Black Bean Querétaro Great Value®, Cooked
  • 2 cups tomtato, cut into cubes
  • 1/2 cups fresh coriander, finely chopped
  • 1/2 cups jalapeno pepper, finely chopped
  • 1/2 cups onion, finely chopped
  • 1/2 cups chives, chopped (cambric onion stem)
  • 1 pinch Salt Great Value®
  • 1 pinch black pepper

Preparation

Season chicken fajitas and cook in a skillet over medium heat with oil until cooked. Drain on absorbent paper and reserve.
In a bowl mix the chicken with the quinoa, the olive oil, the lemon juice, the beans, the corn kernels, the artichoke hearts, the beans, the tomato, the cilantro, the jalapeño pepper and the purple onion, mix perfectly well.
Season the preparation to your liking. Serve and enjoy.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Ericka Sierra Gutierrez
20/04/2020 08:48:02
Muy rico y fácil de hacer
Carla Vidal
06/07/2019 23:56:43
esto no es vegano
Rodrigo Escobosa
28/04/2019 13:52:46
Receta no vegana

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