Chipotle Chicken Tamale Bowls with Quinoa

A healthy and flavorful bowl featuring chipotle-marinated chicken, fluffy quinoa, and delicious tamale-inspired toppings for a satisfying lunch.

Prep Time

20 minutes

Total Time

50 minutes

Calories

675 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.66/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1.5lbsBoneless, skinless chicken breasts(Cut into 1-inch cubes)

£6.75

2Chipotle peppers in adobo sauce(Plus 1 tablespoon adobo sauce)

£1.20

2tablespoonsOlive oil

£0.15

2tablespoonsLime juice(Freshly squeezed)

£0.20

2clovesGarlic(Minced)

£0.10

1teaspoonOnion powder

£0.05

1teaspoonCumin

£0.08

0.5teaspoonSalt

0.3teaspoonBlack pepper

1cupQuinoa(Uncooked)

£0.80

2cupsChicken broth(Low sodium)

£0.60

1cupCanned corn(Drained)

£0.60

1cupBlack beans(Rinsed and drained)

£0.60

0.3cupCilantro(Chopped)

£0.35

2Green onions(Sliced)

£0.40

1Avocado(Diced)

£1.00

0.5cupSalsa(Your favorite kind)

£0.75

0.3cupCotija cheese(Crumbled (optional))

£1.00

Total Cost

£14.63

£3.66 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a food processor or blender, combine chipotle peppers, adobo sauce, 1 tablespoon olive oil, lime juice, garlic, onion powder, cumin, salt, and pepper. Blend until smooth to make the chipotle marinade.
3.
In a bowl, toss the cubed chicken with the chipotle marinade. Ensure the chicken is evenly coated.
4.
Spread the marinated chicken in a single layer on a baking sheet. Bake for 20-25 minutes, or until cooked through and lightly browned.
5.
While the chicken is baking, rinse the quinoa in a fine-mesh sieve.
6.
In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
7.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the corn and black beans and cook for 5-7 minutes, stirring occasionally, until heated through.
8.
Once the quinoa is cooked, fluff it with a fork and stir in the cilantro.
9.
To assemble the bowls, divide the quinoa among four bowls. Top with the chipotle chicken, corn and black bean mixture, green onions, diced avocado, salsa, and cotija cheese (if using).
10.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

675 kcal / 2824 kJ

Carbs

53g

20% of RDA

Fat

28g

40% of RDA

Protein

62g

124% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a milder flavor, remove the seeds from the chipotle peppers before blending.

You can prepare the quinoa and chipotle marinade ahead of time to save time.

Customize your toppings with other favorites like pickled onions, sour cream, or shredded lettuce.

If you want to add some heat consider adding some red pepper flakes to the marinade.

Cooking Equipment

Oven

Stove

Large Skillet

Medium Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a milder flavor, remove the seeds from the chipotle peppers before blending.

You can prepare the quinoa and chipotle marinade ahead of time to save time.

Customize your toppings with other favorites like pickled onions, sour cream, or shredded lettuce.

If you want to add some heat consider adding some red pepper flakes to the marinade.

Chipotle Chicken Tamale Bowls with Quinoa

Ingredients

Instructions