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California Chicken Quinoa Bowl

Quinoa and Black Bean Salad with chopped chicken, vegetables and mango
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Quinoa and Black Bean Salad dressed with a light Citrus Dressing and garnished with chopped chicken, roasted corn, tomato, mango and avocado. This dish is perfect for quenching a hungry appetite on a hot summer day.

Ingredients

Units Scale

For the Dressing:

  • 1/3 cup Orange Juice
  • 1 tablespoon Lime Juice
  • 2 teaspoons Olive Oil
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Cayenne Pepper

For the Salad:

  • 3 cups Quinoa, cooked
  • 2 Cups Black Beans, rinsed and drained
  • 1 lb. Chicken Cutlets or Boneless skinless Chicken Breast
  • 1 teaspoon Kosher Salt
  • 3 teaspoons Taco Seasoning
  • 1 cup Mango, skinned, pitted and diced
  • 8 Tablespoons Avocado, pitted, skinned and diced (2 Tablespoons per serving)
  • 2 cups Roma Tomato, seeded and diced
  • 2 cups Roasted Corn Kernels (about 2 Ears of Corn)
  • Fresh Lime Juice

Instructions

For the Dressing:

  • Combine all ingredients for the dressing in a small bowl and whisk together OR place all ingredients for dressing in a lidded jar and shake until combined. Set aside.

For the Chicken:

  • Season the chicken cutlets or boneless breast with one teaspoon of kosher salt and taco seasoning.  Grill or bake until throughly cooked.  Chop into bite sized pieces. 

For the Black Beans:

  • In a small bowl, dress with 3 teaspoons of dressing.  Mix to combine and set aside for about 15 minutes or longer to allow the beans to soak up the flavor from the dressing.

For the Quinoa:

  1. Dress the Quinoa with 2 tablespoons of dressing.  Mix to combine and set aside while you prepare the chopped ingredients.
  2. Place the avocado and tomato in separate bowls, and sprinkle with salt and lime juice to taste.
  3. Place the chopped mango in a small bowl.
  4. Combine the dressed quinoa and the dressed black beans together.  Mix well to distribute the black beans evenly through the salad.

To prepare Quinoa Bowl

  • Place 1 1/4 cups of quinoa black bean mixture in the center of each individual serving bowl.  Arrange remaining ingredients around the quinoa attractively as follows:
  • 1/2 Cup Chopped Tomato
  • 1/2 Cup Corn Kernels
  • 1/4 Cup Mango
  • 4 ounces Chopped Chicken
  • 2 Tablespoons Avocado

Notes

  • A serving is 1 1/4 cups of Quinoa/Black Beans with dressing, 4 ounces grilled Chicken, 2 Tablespoons of Avocado, 1/2 cup Corn, 1/2 cup Tomato, 1/4 cup Mango and is 6 WW Smart Points or 588 Calories.
  • A serving as outlined above without the avocado is 5 WW Smart Points or 559 Calories.
  • If additional dressing is used per serving, an extra 1 WW Smart Point should be counted.

Nutrition

Find it online: https://www.miascucina.com/california-chicken-quinoa-bowl/

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