If you’re looking for the perfect mix of yum and healthy, then look no further!
This super satisfying bowl combines the greatness of Mexican, the crunch and variety of salad, and the heartiness of quinoa to give your taste buds a thrill and your tummy a yummy!
The key to keeping this healthy is to go easy on any of the traditionally fattening toppings: Sour cream and cheese contain fat and saturated fat- so make sure you limit those. Instead, opt for avocado an my healthy Cilantro Avocado Sauce.
Or, for a quick and easy sauce- use Trader Joe’s Cilantro salad dressing (found in the refrigerated section). 2 tablespoons contains 45 calories and 3.5g fat. Not bad for a sauce that is packed with flavor!
You also want to add just enough quinoa to keep it interesting. Aim to make at least half the bowl non-starchy veggies.
I often find that if I just eat a salad for lunch then I am hungry… or more like starving…within a couple hours. Adding protein helps keep me full….adding a healthy grain helps keeps me full and energized!
Tip: if you’re using a store bought taco seasoning packet- look for one that is organic or has limited ingredients. A popular brand now sells “Gluten- Free” taco seasoning- although it is gluten free, an even better catch is that is has no preservatives or anti-caking agents.
Here’s some prep work…
- 2 chicken breasts, cut into cubes
- Taco seasoning
- 4 cups chopped or shredded lettuce
- 1 large tomato, diced
- 1 avocado
- 1 can black olives, sliced
- 1 cup black beans
- 1 cup frozen or fresh corn kernels
- 1 handful of cilantro, chopped
- 1 cup cooked quinoa
- Optional: shredded cheese, salsa, lime juice, diced red peppers, jalapenos, avocado sauce, sour cream.
- Cut the chicken up into cubes using kitchen scissors or a knife. Place the chicken into a baking dish, add a small amount of olive oil and 1-2 teaspoons of taco seasoning, mix together and cook chicken until tender.
- In a sauce pan, cook quinoa (it's usually 1 part quinoa, 2 parts water). See directions on your package of quinoa.
- When quinoa has finished cooking, or just about finished cooking. Add in taco seasoning. start by adding 2 tablespoons, taste, and add more if needed. If needed, add a very small amount of water to help mix in the taco seasoning.
- In a skillets, heat up the corn kernels. You can also use grilled corn.
- Chop up the lettuce, tomato, avocado, and cilantro. Set aside.
- Drain the olives and black beans (if using canned).
- In each bowl: 1/4-1/2 cup if quinoa, 1/4 cup of corn and black beans each, 2 cups lettuce, 1/2 of the chopped tomato, 1/2 of the avocado. Top with chicken, black olives, and cilantro.
- Top with Cilantro Avocado dressing.
- For extra flavor, add fresh lime juice, salsa, shredded cheese, diced chili peppers, red pepper, or jalapenos.
- This recipe is for two. Adjust as needed.