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If you’re on the lookout for a dish that combines bold flavors, vibrant colors, and a nutritious profile, look no further than the Spicy Hatch Chili Chicken & Quinoa Bowl. This recipe is not only a feast for the senses but also a celebration of wholesome ingredients that come together to create a satisfying meal. With its enticing blend of spice and nutrition, it’s no wonder this bowl has found a place in the hearts of food enthusiasts everywhere.

Hatch Chili Chicken and Quinoa Bowl

Discover the vibrant flavors of the Spicy Hatch Chili Chicken & Quinoa Bowl, a deliciously nutritious dish that perfectly balances spice and health. This recipe features tender marinated chicken, nutty quinoa, and zesty Hatch green chilies, all brought together in a colorful presentation. Ideal for meal prep or weeknight dinners, this bowl is packed with protein, fiber, and essential nutrients, making it as satisfying as it is wholesome. Personalize with fresh toppings like avocado and tomatoes for a delightful culinary experience!
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (adjust to taste)

1 cup roasted Hatch green chilies, chopped (canned or fresh)

Juice of 1 lime

For the Quinoa:

1 cup quinoa, rinsed

2 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)

1 teaspoon olive oil

Salt to taste

For the Toppings:

1 cup corn kernels (fresh, frozen, or canned)

1 avocado, diced

1 cup cherry tomatoes, halved

½ cup cilantro, chopped

¼ cup crumbled feta or cotija cheese

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a mixing bowl, combine olive oil, minced garlic, cumin, smoked paprika, salt, black pepper, cayenne pepper, chopped Hatch green chilies, and lime juice. Add the chicken breasts to the bowl and coat well. Let marinate for at least 30 minutes, or up to 2 hours for more flavor.

    Cook the Quinoa: In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. Add the rinsed quinoa and toast for 2-3 minutes, stirring occasionally, until fragrant. Pour in the chicken broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and liquid is absorbed. Fluff with a fork and set aside.

      Cook the Chicken: Preheat a grill or a skillet over medium-high heat. Remove the chicken from the marinade and grill or sear for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and has nice char marks. Once cooked, let the chicken rest for a few minutes before slicing it into strips.

        Prepare the Toppings: While the chicken rests, prepare the toppings. In a bowl, combine the corn, diced avocado, halved cherry tomatoes, and chopped cilantro. If desired, add a squeeze of lime juice for freshness.

          Assemble the Bowl: In a serving bowl, layer a generous base of quinoa, then add sliced Hatch Chili chicken on top. Top with the corn, avocado, tomato, and cilantro mixture. Finish it off with crumbled feta or cotija cheese and a lime wedge on the side.

            Serve: Enjoy your Spicy Hatch Chili Chicken & Quinoa Bowl while warm, allowing each bite to burst with flavor!

              Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings