Spicy Mexican-Style Protein Bowl Recipe

ByJack Voss
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Introduction

This Spicy Mexican-Style Protein Bowl is a vibrant and satisfying meal packed with bold flavors and wholesome ingredients. Featuring tender chicken, zesty salsa verde, and a hearty blend of quinoa and brown rice, it’s perfect for a nutritious lunch or dinner.

The dish is served in a deep white bowl resting on a white marbled surface, showing a colorful layered meal. The bottom layer is a mix of white and red quinoa with black beans scattered throughout, giving a speckled cream and black base. On the left side, there is a portion of stewed brown beans with bits of light brown seasoning. In the center, five thick slices of grilled chicken breast are placed in a row, showing a golden brown, slightly charred surface with grill marks. Two dollops of bright green sauce are placed—one near the beans and one near the chicken—and a few fresh green cilantro leaves are scattered on top. On the right edge, three thick curved slices of avocado with a pale green inside are arranged neatly. A green lime wedge sits in the front right corner of the bowl. Beside the bowl, there is a fork resting on a light grey cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 Chicken Breasts
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 4 tablespoons Olive Oil
  • 1/3 cup Onion
  • 1/3 cup Green Bell Pepper
  • 1/3 cup Celery
  • 1 1/2 cups Salsa Verde
  • 1/2 Jalapeño Pepper
  • 8 ounces Canned Black Beans
  • 10 ounces Frozen Quinoa and Brown Rice Mix
  • 1 Avocado
  • Fresh Cilantro, to taste
  • Lime, to taste

Instructions

  1. Step 1: In a small bowl, mix the ground cumin, salt, and ground black pepper. Sprinkle half of this spice mixture on both sides of the chicken breasts and set aside.
  2. Step 2: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 3–4 minutes on each side until golden brown. Transfer the chicken to a plate.
  3. Step 3: Dice the jalapeño pepper.
  4. Step 4: Slice the avocado into wedges, chop the fresh cilantro, and slice the lime into wedges.
  5. Step 5: Add 1 tablespoon of olive oil to the same skillet over medium-high heat. Sauté half of the onion, green bell pepper, celery, and diced jalapeño until tender and slightly translucent. Stir in 1 1/4 cups salsa verde.
  6. Step 6: Return the chicken breasts to the pan, cover tightly with a lid, reduce heat to medium-low, and simmer for 10 minutes until the chicken is cooked through.
  7. Step 7: Meanwhile, in a small pot over medium heat, heat 1 tablespoon olive oil. Sauté the remaining onion, bell pepper, and celery until tender and translucent.
  8. Step 8: Stir in the canned black beans (including liquid) and 1/4 cup salsa verde. Bring to a boil, then reduce heat to medium and simmer for 5 minutes.
  9. Step 9: Heat the frozen quinoa and brown rice mix in the microwave according to package instructions.
  10. Step 10: Divide the quinoa and brown rice mix between two bowls.
  11. Step 11: Slice the chicken breasts into 1/2-inch strips and place on top of the quinoa.
  12. Step 12: Spoon black beans along one side of the chicken and a spoonful of the sauce from the chicken sauté on the other side.
  13. Step 13: Tuck avocado wedges into the bowls. Sprinkle with cilantro and add a squeeze of lime to taste.
  14. Step 14: Serve and enjoy!

Tips & Variations

  • For extra smoky flavor, add a pinch of smoked paprika to the spice mix for the chicken.
  • Use fresh cooked quinoa and brown rice if preferred, but frozen mix saves time without sacrificing taste.
  • Adjust the jalapeño quantity to control the spice level according to your preference.
  • Swap chicken for tofu or tempeh for a vegetarian protein bowl option.

Storage

Store leftover protein bowls in an airtight container in the refrigerator for up to 3 days. Keep avocado wedges separate to avoid browning. Reheat gently in the microwave until warmed through, then add fresh avocado, cilantro, and lime before serving.

How to Serve

A white bowl filled with three main layers: the bottom layer is a mix of light-colored quinoa and white rice with scattered black beans, adding texture and contrast; on top of this is a cooked, sliced chicken breast with a golden-brown grilled surface and visible grill marks, placed across the center of the bowl; to one side of the chicken are two fresh, light green avocado slices with smooth texture, and to the other side, two dollops of a bright green sauce with a slightly chunky texture; fresh cilantro leaves are sprinkled on the chicken and scattered around the bowl, and a wedge of lime with a bright green outer peel and juicy inner flesh rests on the quinoa near the bowl’s edge; the bowl sits on a white marbled surface with a silver fork and a light grey cloth napkin nearby; whole and sliced limes lie on the surface around the bowl, adding freshness to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses quinoa, brown rice, and fresh ingredients. Just ensure your salsa verde and canned beans are labeled gluten-free.

What can I substitute for salsa verde?

If you don’t have salsa verde, you can use your favorite salsa or a combination of chopped tomatoes, onion, cilantro, and lime juice for a fresh alternative.

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Spicy Mexican-Style Protein Bowl Recipe

★★★★★

4.9 from 109 reviews
  • Author: Jack
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This Spicy Mexican-Style Protein Bowl is a vibrant, flavorful dish featuring tender cumin-spiced chicken breasts simmered in salsa verde, paired with hearty black beans, a quinoa and brown rice medley, sautéed vegetables, and creamy avocado. Perfect for a wholesome lunch or dinner, this recipe balances spice and freshness with nutritious ingredients for a satisfying meal inspired by classic Mexican flavors.

Ingredients

Scale

Chicken and Seasoning

  • 2 Chicken Breasts
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 4 tablespoon Olive Oil, divided

Vegetables and Beans

  • 1/3 cup Onion, divided
  • 1/3 cup Green Bell Pepper, divided
  • 1/3 cup Celery, divided
  • 1/2 Jalapeño Pepper
  • 8 ounce Canned Black Beans (with liquid)
  • 1 1/2 cup Salsa Verde (divided)

Grains and Garnishes

  • 10 ounce Frozen Quinoa and Brown Rice Mix
  • 1 Avocado
  • Fresh Cilantro, to taste
  • Lime wedges, to taste

Instructions

  1. Season the chicken: In a small bowl, combine the ground cumin, salt, and black pepper. Sprinkle half of this spice mixture evenly on both sides of the chicken breasts and set aside.
  2. Cook chicken on skillet: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts carefully and cook for 3-4 minutes on each side until golden brown. Remove the chicken breasts to a plate.
  3. Prepare jalapeño: Dice the half jalapeño pepper finely.
  4. Prep avocado and garnishes: Slice the avocado into wedges, chop fresh cilantro, and cut lime into wedges for serving.
  5. Sauté vegetables with jalapeño and salsa verde: Add 1 tablespoon olive oil to the same skillet over medium-high heat. Add half of the onion, green bell pepper, celery, and diced jalapeño. Sauté until the vegetables are tender and translucent, then stir in 1 1/4 cups of salsa verde.
  6. Simmer chicken in sauce: Return the chicken breasts to the skillet, cover tightly with a lid, reduce heat to medium-low, and simmer for 10 minutes until chicken is cooked through and tender.
  7. Sauté remaining vegetables: In a small pot over medium heat, add the last 1 tablespoon olive oil and the remaining onion, bell pepper, and celery. Sauté until tender and slightly translucent.
  8. Cook black beans with salsa verde: Stir in the canned black beans along with their liquid and 1/4 cup salsa verde. Bring to a boil, reduce to a simmer, and cook for 5 minutes to blend flavors.
  9. Heat quinoa and brown rice: Warm the frozen quinoa and brown rice mix according to package directions, typically in the microwave.
  10. Assemble protein bowls: Divide the heated quinoa and brown rice evenly between two bowls.
  11. Slice chicken and arrange: Cut the cooked chicken breasts into 1/2-inch strips and place atop the quinoa in each bowl.
  12. Add beans and sauce: Spoon the black beans on one side of the chicken and a spoonful of the salsa verde sauce from the chicken sauté on the other side.
  13. Add avocado and garnish: Tuck avocado wedges into the bowl, sprinkle chopped cilantro generously, and add a squeeze of fresh lime juice to taste.
  14. Serve: Serve immediately and enjoy this spicy, nutritious Mexican-style protein bowl!

Notes

  • For extra heat, include more jalapeño or add a pinch of cayenne pepper to the seasoning mix.
  • You can substitute chicken breasts with chicken thighs for juicier meat.
  • Frozen quinoa and brown rice mix can be replaced with freshly cooked grains if preferred.
  • Adjust salt in the recipe to taste depending on the saltiness of salsa verde and canned beans.
  • Leftovers store well in the refrigerator for up to 3 days; reheat before serving.
  • For a vegetarian version, omit chicken and add sautéed mushrooms or tofu.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: Mexican protein bowl, chicken bowl, quinoa bowl, salsa verde, black beans, healthy Mexican recipe, spicy chicken bowl

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