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If you're on the lookout for a dish that beautifully marries flavor with nutritional value, look no further than our Spicy & Zesty Healthy Hatch Chili Chicken Bowls. This vibrant recipe is designed to delight your palate while supporting your health goals, making it an ideal choice for anyone seeking a balanced meal. The combination of lean protein, wholesome grains, and fresh vegetables not only satisfies hunger but also excites the taste buds. What sets this dish apart is the unique heat that comes from Hatch green chiles, which infuse every bite with a zesty kick, making it a culinary standout.

Healthy Hatch Chili Chicken Bowls

Discover the delicious blend of flavors in our Spicy & Zesty Healthy Hatch Chili Chicken Bowls. Combining lean chicken, quinoa, black beans, and colorful veggies, this dish delivers a heartwarming meal that’s both nutritious and satisfying. The star ingredient, Hatch green chiles, adds a unique kick that elevates the taste. Perfect for meal prep or a quick dinner, you’ll find this wholesome bowl becomes a new favorite in no time. Enjoy each bite packed with vibrant flavors and health benefits!
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Ingredients
  

1 lb boneless, skinless chicken breasts

2-3 Hatch green chiles, roasted and chopped

1 cup quinoa, rinsed

2 cups low-sodium chicken broth

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 small red onion, diced

2 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

Salt and pepper, to taste

2 tbsp olive oil

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Quinoa: In a saucepan, bring 2 cups of chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let simmer for 15-20 minutes until the liquid is absorbed. Fluff with a fork and set aside.

    Cook the Chicken: While the quinoa is cooking, season the chicken breasts with salt, pepper, cumin, and smoked paprika. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet, let it rest for 5 minutes, then slice into strips.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the diced red onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent. Stir in the chopped Hatch chiles and corn, cooking for another 2-3 minutes until heated through.

        Combine the Ingredients: In a large bowl, combine the cooked quinoa, sautéed vegetables, and black beans. Toss gently to mix all the ingredients. Season with additional salt and pepper if needed.

          Assemble: To serve, place a generous scoop of the quinoa and vegetable mixture into bowls. Top each bowl with sliced chicken, avocado, and fresh cilantro. Serve with lime wedges on the side for a zesty finish.

            Enjoy: Dig into your healthy and hearty Hatch Chili Chicken Bowls, bursting with flavor and nutrients!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4 bowls