Athenian Herb Chicken Quinoa Bowl
Made With Our
Directions
Item No.
370205
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Max qty has been reached
Item No.
261618
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Max qty has been reached
Ingredients
- 1 Tbsp olive oIl
- 1 lb boneless skinless chicken thighs
- 1 packet Urban Accents Athenian Herb Dryglaze
- 1 cup low-sodium chicken broth
- 2 cups cooked quinoa
- Sautéd veggies: 1 onion, 1 green bell pepper, 1 red bell pepper
- 2 tomatoes, chopped
- 1 avocado, peeled, pitted & sliced
- 1 cup corn
- 1 cup black beans, rinsed and drained well
- 2-3 Tbsp Salsa Verde
- 1 lime, juiced
- Cilantro, chopped for garnish
Directions
- Lightly salt and pepper both sides of chicken. In a sauté pan, add oil, set to a medium heat and brown chicken on both sides. Add Athenian Herb Dryglaze and broth, and bring to a low boil. Reduce to a simmer, cover with lid, and cook for 20 minutes. Once finished cooking, shred chicken in broth.
- To assemble bowl, divide quinoa between 4 bowls. Layer chicken, mixed vegetables, tomato, avocado, corn, and black beans. Drizzle salsa over bowl, and add lime wedges and cilantro as garnish.
