Chipotle Chicken Quinoa Bowls

Chipotle Chicken Quinoa Bowls

These chipotle chicken quinoa bowls are perfect for using up leftover roast chicken. A simple and healthy dinner, use any veg you have and make it your own.

 Course Main Course

 Cuisine Mexican

 Prep Time 5 minutes

 Cook Time 20 minutes

 Total Time 25 minutes

 Servings 4 servings

 Calories 436 kcal

 Author Amy

Ingredients

·         2 tsp Olive Oil

·         Salt and Pepper

·         400 g Cooked Chicken cut into chunks

·         Handful Baby Spinach

·         400 g Quinoa cooked according to package instructions

·         1 Yellow Pepper chopped into strips

·         1 Aubergine cut with a mandolin

·         2 Spring Onions chopped

·         Fresh Coriander chopped

·         Sour Cream

·         Chipotle Sauce

Instructions

1.    Heat the oven to 200°C. Sprinkle the slices of aubergine with salt on both sides and leave for 5 minutes to draw the moisture out. Pat dry with a paper towel. Place on an oiled baking tray in a single layer (you might need more than one baking tray) and sprinkle with a little more salt and some pepper. Place in the oven for 15-20 minutes.

2.    Heat the olive oil over a medium high heat then add the chicken and cook for a minute until crispy. Add the spinach and allow to wilt for another minute until removing from the heat.

3.    Place the cooked quinoa into bowls and top with a helping of chicken and spinach, some yellow pepper, chipotle sauce, sour cream, aubergine slices, coriander and spring onion.

Source  https://thecookreport.co.uk

Tweet