Gluten-Free Chipotle High Protein Bowl

Fuel your body with this vibrant and satisfying Gluten-Free Chipotle High Protein Bowl, a perfect blend of bold flavors and wholesome ingredients. This nutrient-packed recipe features tender chipotle-marinated chicken, fluffy quinoa cooked in savory chicken broth, and a colorful medley of black beans, sautéed vegetables, and creamy avocado. Infused with smoky heat from chipotle peppers and a zesty kick of lime, it’s a balanced meal loaded with protein and bursting with fresh, healthful goodness. Ready in under an hour, this dish is ideal for meal prep or a quick dinner, all while being naturally gluten-free. Garnished with chopped cilantro and green onions, it’s as beautiful as it is delicious! Perfect for those seeking high-protein, gluten-free meal options that don’t compromise on flavor.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Chipotle peppers in adobo sauce
• 3 tablespoons Olive oil
• 2 tablespoons Lime juice
• 2 cloves Garlic cloves, minced
• 1 teaspoon Cumin powder
• 1 teaspoon Salt
• 1 15-ounce can Black beans, canned and drained
• 1 cup Quinoa
• 2 cups Chicken broth
• 1 cup Corn kernels, frozen or fresh
• 1 medium Red bell pepper, diced
• 1 large Avocado, sliced
• 0.25 cup Cilantro, chopped
• 2 Green onions, sliced

Directions

Step 1

In a bowl, mix the chipotle peppers in adobo sauce, 2 tablespoons of olive oil, lime juice, minced garlic, cumin powder, and salt. Add the chicken breast, ensuring it is well-coated in the marinade. Refrigerate for at least 30 minutes or overnight for more flavor.

Step 2

Rinse the quinoa under cold water. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add quinoa, stirring occasionally for about 2 minutes, until lightly toasted.

Step 3

Add chicken broth to the quinoa and bring to a boil. Reduce heat to low, cover, and let simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it stand for 5 minutes, then fluff with a fork.

Step 4

In a frying pan over medium heat, cook the marinated chicken breast for about 6-7 minutes per side or until fully cooked through. Remove from the heat and let it rest for 5 minutes before slicing.

Step 5

In the same pan, add corn and red bell pepper. Sauté for 3-4 minutes until just tender. Remove from heat.

Step 6

Divide the cooked quinoa into four bowls. Top each with sliced chicken, sautéed corn and red bell pepper, black beans, avocado slices, chopped cilantro, and green onions.

Step 7

Serve immediately with lime wedges on the side for an extra zesty kick.

Nutrition Facts

Serving size	(2303.2g)

Amount per serving	% Daily Value*
Calories	2616.7

Total Fat 106.0g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 6.2g
Cholesterol 390.1mg	0%
Sodium 7247.8mg	0%
Total Carbohydrate 238.1g	0%
Dietary Fiber 50.3g	0%
Total Sugars 23.4g
Protein 197.6g	0%

Vitamin D 0IU	0%
Calcium 402.2mg	0%
Iron 20.3mg	0%
Potassium 5005.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 29.3%

Carbs: 35.3%