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If you're seeking a dish that combines zest, nutrition, and comfort, look no further than the Spicy Hatch Chili Chicken & Quinoa Bowl. This vibrant meal boasts a blend of succulent chicken marinated in bold spices, earthy quinoa, and the distinct flavor of Hatch chilies. It's not just a feast for the taste buds; it’s a wholesome option, perfect for anyone looking to elevate their dining experience with healthy ingredients.

Hatch Chili Chicken and Quinoa Bowl

Discover the vibrant flavors of the Spicy Hatch Chili Chicken & Quinoa Bowl, a perfect blend of zest, nutrition, and comfort. Featuring succulent chicken marinated in bold spices, nutty quinoa, and the distinctive warmth of Hatch chilies, this dish elevates any meal. It's not just delicious; it's packed with protein and health benefits. With fresh toppings like avocado and cilantro, this bowl is not only a feast for the eyes but also a satisfying choice for any occasion. Explore a culinary adventure that nourishes the body and delights the palate!
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Ingredients
  

For the Chicken:

1 lb (450 g) boneless, skinless chicken breasts

2 tablespoons olive oil

2 cloves garlic, finely minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon cayenne pepper (adjust to your heat preference)

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

Juice of 1 lime

For the Quinoa:

1 cup quinoa, thoroughly rinsed under cold water

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 ripe avocado, diced

1 cup cherry tomatoes, halved

½ cup fresh cilantro, chopped

¼ cup crumbled feta or cotija cheese

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a mixing bowl, whisk together the olive oil, minced garlic, ground cumin, smoked paprika, salt, black pepper, cayenne pepper, chopped Hatch green chilies, and lime juice until well combined. Add the chicken breasts, ensuring they are thoroughly coated in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.

    Cook the Quinoa: In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. Once hot, add the rinsed quinoa and toast it for 2-3 minutes, stirring occasionally until fragrant and slightly golden. Pour in the chicken broth and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for approximately 15 minutes or until the quinoa is tender and the liquid has been absorbed. Once cooked, fluff the quinoa with a fork and set aside.

      Cook the Chicken: Preheat your grill or a skillet to medium-high heat. Take the marinated chicken out of the bowl, allowing any excess marinade to drip off. Grill or sear the chicken for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and has beautiful char marks. After cooking, let the chicken rest for a few minutes before slicing it into strips.

        Prepare the Toppings: While the chicken is resting, prepare the toppings. In a mixing bowl, gently combine the corn, diced avocado, halved cherry tomatoes, and chopped cilantro. For an extra burst of freshness, consider adding a squeeze of lime juice to the mixture.

          Assemble the Bowl: In a serving bowl, create a generous base layer of fluffy quinoa. Arrange the sliced Hatch Chili chicken on top. Add the corn, avocado, tomato, and cilantro mixture over the chicken. Sprinkle crumbled feta or cotija cheese on top and place a lime wedge on the side for serving.

            Serve: Delve into your delightful Spicy Hatch Chili Chicken & Quinoa Bowl while warm, savoring each burst of flavor!

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