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In the world of culinary delights, the Spicy Hatch Chili Chicken & Quinoa Bowl stands out as a vibrant and flavorful dish that appeals to health-conscious food lovers and spice enthusiasts alike. This bowl combines tender chicken marinated in zesty Hatch chilies with fluffy quinoa and a medley of fresh vegetables, creating a meal that not only satiates your hunger but also delights your palate. The incorporation of wholesome ingredients ensures that each bowl is a nutritious powerhouse, offering a perfect balance of protein, fiber, and essential nutrients.

Hatch Chili Chicken and Quinoa Bowl

Discover the vibrant flavors of the Spicy Hatch Chili Chicken & Quinoa Bowl, a dish that beautifully combines tender marinated chicken, fluffy quinoa, and fresh vegetables. Made with Hatch chilies known for their unique sweetness and moderate heat, this bowl not only tantalizes your taste buds but also offers a nutritious meal packed with protein, fiber, and essential vitamins. Perfect for meal prep or impressing guests, it's a delicious way to embrace healthy eating!
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Ingredients
  

1 pound boneless, skinless chicken breasts

2 cups cooked quinoa

3-4 medium Hatch green chilies, roasted, peeled, and chopped

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup corn (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Optional toppings: Greek yogurt or sour cream, shredded cheese, lime wedges

Instructions
 

Marinate the Chicken: In a medium-sized bowl, whisk together the olive oil, minced garlic, smoked paprika, ground cumin, chili powder, and a generous pinch of salt and pepper to create a marinade. Add the chicken breasts into the bowl and turn them to coat thoroughly with the marinade. For maximum flavor, let the chicken marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours.

    Cook the Quinoa: Rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove its natural bitterness. In a saucepan, combine the rinsed quinoa with 2 cups of water or chicken broth for added flavor. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for about 15 minutes or until the liquid is fully absorbed. Once cooked, fluff the quinoa gently with a fork and set it aside.

      Grill the Chicken: Preheat your grill or a grill pan to medium-high heat. Place the marinated chicken breasts on the grill and cook for 5-7 minutes on each side or until they are no longer pink in the center and their internal temperature reaches 165°F (75°C). Remove the chicken from the grill and allow it to rest for 5 minutes before slicing it into bite-sized strips.

        Sauté the Vegetables: In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the chopped Hatch chilies and corn. Sauté for 3-4 minutes until the corn is warmed through and the chilies are fragrant. Season the mixture with salt and pepper to taste, then remove from heat.

          Assemble the Bowl: In each serving bowl, start with a generous scoop of cooked quinoa as the base. Layer the sliced grilled chicken on top, followed by the sautéed Hatch chilies and corn mixture, halved cherry tomatoes, and diced avocado.

            Garnish and Serve: Top each bowl with freshly chopped cilantro and a squeeze of lime juice for a refreshing kick. Feel free to add any optional toppings such as a dollop of Greek yogurt or sour cream, a sprinkle of shredded cheese, and lime wedges on the side to enhance the flavor.

              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4

                - Presentation Tips: Arrange the ingredients in a colorful and vibrant manner for each bowl. Consider using a large serving platter for sharing, and garnishing with extra cilantro or lime slices for an appealing touch!