Honestly, I could live off Mexican food. No joke, Jake and I had a different kind of Mexican meal each night last weekend. Luckily I know (and now he does too!) how to lighten it up so it isn’t as damaging as it normally can be.
I won’t lie, I LOVE traditional cheesy Mexican food. If it was possible for me to eat what I wanted without gaining weight i’d eat a steady diet of nachos, cheese enchiladas, and chips and guac. Oh and taquitos. And tamales. And burritos. You get the point. I. LOVE. IT. ALL.
Back to the point, between my job and my normal every day obsession with brainstorming new ways to reinvent foods in a healthier way, I have become somewhat of an expert at lighting up my favorite Mexican dishes. Recently, as mentioned before, I have been on a quinoa kick. Love it! It’s a great substitute for rice, and in my opinion, it tastes better. I decided instead of a normal rice based burrito bowl, I would substitute quinoa. What’s better than a flavorful, protein and fiber loaded bowl of Mexican awesomeness? Not much when it comes to a busy evening in need of a hearty, healthy dinner!
This is a relatively easy dinner with maximum nutrition! Lean chicken breast, black beans, corn, quinoa, avocado — a little cheese… The works! Cook up your chicken and quinoa beforehand and this will be a fast and easy dinner to whip up on a weeknight!
I served this with the lime vinaigrette on the side and had mine with just a squeeze of lime and some salt and cumin to save the calories. But truthfully, even with the vinaigrette, this still clocks in under 300 calories for over 1 cup — close to 1 1/2 cups per serving! Impressive if I do say so myself. 😉
Feel free to make this vegetarian/vegan by omitting the chicken and cheese and doubling the beans for more protein!
Make this and enjoy!
Chicken Fajita Quinoa Burrito Bowls
per serving: 290 calories, 8g fat, 312mg sodium, 31.5g carbs, 6g fiber, 4.5g sugars, 25.5g protein
12 oz. cooked & shredded skinless chicken breast (I marinate mine in fajita seasonings and lime juice!)
2 cups cooked quinoa
1 green bell pepper, stem removed, seeded & chopped
1 red bell pepper, stem removed, seeded & chopped
3/4 cup chopped onion
1/2 cup frozen corn, thawed
1/2 cup canned black beans, drained & rinsed
1/2 cup seeded & chopped tomatoes
2 tbsp. chopped fresh cilantro
For Lime Vinaigrette
1/4 cup lime juice
2 tsp. olive oil
1/4 tsp. cumin
1/8 tsp. chili powder
1/8 tsp. salt
5 tbsp. shredded reduced-fat Mexican blend cheese
2 oz. chopped avocado
In a skillet sprayed with nonstick spray, cook bell pepper and onion until softened, about 7 – 8 minutes. Add corn, black beans, and tomatoes and cook until warm, about 2 – 3 minutes. Transfer to a large bowl and blot away any excess moisture.
Add chicken, quinoa, and cilantro. Mix well.
In a separate bowl, whisk together lime juice, olive oil, cumin, chili powder, and salt. Add to the large bowl and toss to coat.
Top each serving with 1 tbsp. cheese in a microwave safe bowl. Microwave for 30 seconds, or until cheese is melted. Top each serving with avocado. Enjoy!