Low Sodium Chipotle High Protein Bowl

Fuel your body with flavor and nutrition with this Low Sodium Chipotle High Protein Bowl! Packed with lean chicken breast, protein-rich quinoa, and vibrant veggies like black beans, cherry tomatoes, and charred corn, this bowl is a deliciously balanced meal that doesn’t skimp on taste despite its low sodium content. A homemade chipotle-inspired spice rub adds a smoky kick, while creamy avocado and a zesty lime drizzle bring freshness to every bite. Perfect for meal prep or a satisfying weeknight dinner, this colorful bowl is not only high in protein but also bursting with wholesome, heart-healthy ingredients.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 pound Skinless Chicken Breast
• 1 can Black Beans (low sodium)
• 1 cup Corn Kernels, fresh or frozen
• 1 medium Red Bell Pepper
• 1 medium Avocado
• 1 cup Cherry Tomatoes
• 2 tablespoons Lime Juice
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 0.5 teaspoon Chipotle Powder
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Black Pepper
• 2 tablespoons Olive Oil
• 0.25 cup Fresh Cilantro

Directions

Step 1

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside to cool slightly.

Step 2

While the quinoa is cooking, prepare the chicken. In a small bowl, mix together the chili powder, ground cumin, chipotle powder, garlic powder, and black pepper.

Step 3

Rub the spice mixture onto both sides of the chicken breast.

Step 4

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breast and cook for 5-7 minutes per side or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.

Step 5

Rinse the black beans under cold water to reduce sodium content and drain well.

Step 6

Deseed and dice the red bell pepper, halve the cherry tomatoes, and slice the avocado.

Step 7

In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the corn for about 3-4 minutes until slightly charred. Remove from heat.

Step 8

In a large bowl, combine the cooked quinoa, black beans, corn, bell pepper, and cherry tomatoes.

Step 9

Drizzle the lime juice over the mixture and toss gently to combine. Adjust black pepper to taste.

Step 10

Divide the mixture evenly into 4 bowls. Top with slices of chicken and avocado.

Step 11

Garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(2239.7g)

Amount per serving	% Daily Value*
Calories	2434.9

Total Fat 82.9g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 5.4g
Cholesterol 372.8mg	0%
Sodium 2070.0mg	0%
Total Carbohydrate 227.4g	0%
Dietary Fiber 45.2g	0%
Total Sugars 23.8g
Protein 198.4g	0%

Vitamin D 0IU	0%
Calcium 320.3mg	0%
Iron 19.4mg	0%
Potassium 3119.5mg	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: 30.5%

Protein: 32.4%

Carbs: 37.1%