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–+ servings

Healthy Chicken Tomatillo Quinoa Bowls

Prep: 15 minutes
Cook: 40 minutes
Total Time: 55 minutes
Yield: 4 servings
Course: Entree
Cuisine: Mexican
Calories: 320kcal
Author: Jessica Gavin
Tender chicken is tossed in a spicy and creamy roasted tomatillo sauce for a flavor kick!

Ingredients

Tomatillo Sauce
  • 20 tomatillos
  • 2 jalapeño peppers, stems removed
  • 3 pasilla chilies, or poblanos, stems removed
  • ½ red onion, cut in half
  • 1 tablespoon olive oil
  • 5 cloves garlic, peeled and left whole
  • 1 cup unsalted chicken broth, or stock
  • 1 teaspoon kosher salt
  • 1 cup fresh cilantro leaves, packed
  • 2 tablespoons nonfat plain Greek yogurt, or lowfat sour cream
Chicken Quinoa Bowls
  • 1 cup quinoa
  • 2 cups water
  • ½ teaspoon kosher salt
  • 1 pound boneless skinless chicken breasts, pounded to ¾-inch thick
  • black pepper
  • paprika
  • 1 tablespoon olive oil

Special Equipment

Instructions

Tomatillo Sauce
  • Pre-heat oven to 425°F. Remove the paper off of the tomatillos and place them on a large baking pan. Add jalapeño peppers, pasilla chilies and cut red onion to the same pan.
  • Drizzle the chilies with one tablespoon olive oil and sprinkle with salt and pepper.
  • Place the peeled garlic in foil, lightly drizzle with oil and wrap into a packet that is open from the top, place on the corner of the baking pan. Roast chilies, onion, and garlic for 40 minutes stirring chilies after 20 minutes. Meanwhile, prepare the quinoa and chicken.
  • Transfer the roasted chilies, onions, garlic and any juice on the pan to a blender or food processor. Add chicken broth, one teaspoon salt, and cilantro to the blender. Pulse on medium speed for about 30 seconds, or until the sauce is smooth.
  • Add 2 cups of sauce to a large saute pan and set aside. This recipe makes about 5 cups of sauce. You only need 2 cups. Save the extra sauce in the refrigerator for five days, or freeze.
Chicken Quinoa Bowls
  • Add 1 cup quinoa to a fine-mesh strainer. Rinse well with running water. Transfer to a pot with lid. Add 2 cups water and ½ teaspoon salt.
  • Bring to a boil, put a lid on then reduce to a simmer, over medium-low heat. Allow it to cook for 20 to 25 minutes, or until water is absorbed, then turn off the heat. Allow it to sit with the lid on for at least 5 minutes. Fluff quinoa with a fork when ready to serve.
  • Evenly season the chicken breasts with salt, pepper, and paprika on both sides. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Once hot, add the chicken breasts to the pan. Reduce heat to medium and cook for 5 minutes. Flip and cook another 5 minutes on the other side, or until chicken is no longer pink. Transfer to a clean plate.
  • Once slightly cooled shred chicken into smaller pieces. Transfer to the saute pan that has 2 cups of tomatillo sauce. Turn heat to medium and warm chicken and sauce until hot. Turn off the heat and stir in 2 tablespoons yogurt. Taste season with more salt and pepper as desired.
  • Assemble bowls with quinoa, add tomatillo chicken and other desired toppings.

Notes

  • Additional Topping Suggestions: Sliced limes, radishes, cilantro, diced onion, tomatoes, black beans, sour cream, and avocado.

Nutrition

Calories: 320kcal | Carbohydrates: 29g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 1122mg | Potassium: 542mg | Fiber: 4g | Sugar: 5g | Vitamin A: 250IU | Vitamin C: 37.1mg | Calcium: 30mg | Iron: 3.4mg
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