Healthy Chicken Tomatillo Quinoa Bowls Recipe


Tomatillo Sauce

  • 20 tomatillos
  • 2 jalapeño peppersstems removed
  • 3 pasilla chiliesor poblanos, stems removed
  • 1/2 red onioncut in half
  • 1 tablespoon olive oil
  • 5 cloves garlicpeeled and left whole
  • 1 cup unsalted chicken brothor stock
  • 1 teaspoon kosher salt
  • 1 cup fresh cilantro leavespacked
  • 2 tablespoons nonfat plain Greek yogurtor lowfat sour cream

Chicken Quinoa Bowls

  • 1 cup quinoa
  • 2 cups water
  • 1/2 teaspoon kosher saltplus more for seasoning chicken
  • 1 pound boneless skinless chicken breastspounded to 3/4-inch thick
  • black pepperfreshly ground for seasoning chicken
  • paprikaas needed for seasoning chicken
  • 1 tablespoon olive oil


Tomatillo Sauce

  1. Pre-heat oven to 425°F. Remove the paper off of the tomatillos a place on a large baking pan. Add jalapeño peppers, pasilla chilies and cut red onion to the same pan. Drizzle the chilies with one tablespoon olive oil and sprinkle with salt and pepper. Place the peeled garlic in a piece of foil, lightly drizzle with oil and wrap into a packet that is open from the top, place on the corner of the baking pan. Roast chilies, onion, and garlic for 40 minutes stirring chilies after 20 minutes. Meanwhile, prepare the quinoa and chicken.
  2. Transfer the roasted chilies, onions, garlic and any juice on the pan to a blender or food processor. Add chicken broth, one teaspoon salt and cilantro to the blender. Pulse on medium speed for about 30 seconds, or until the sauce is smooth. Add 2 cups of sauce to a large saute pan and set aside. This recipe makes about 5 cups of sauce. You only need 2 cups. Save the extra sauce in the refrigerator for five days, or freeze.

Chicken Quinoa Bowls

  1. Add 1 cup quinoa to a fine mesh strainer. Rinse well with running water. Transfer to a pot with lid. Add 2 cups water and 1/2 teaspoon salt. Bring to a boil, put a lid on then reduce to a simmer, over medium-low heat. Allow to cook for 20 to 25 minutes, or until water is absorbed, then turn off heat. Allow to sit with the lid on for at least 5 minutes. Fluff quinoa with a fork when ready to serve.
  2. Evenly season the chicken breasts with salt, pepper, and paprika on both sides. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Once hot, add the chicken breasts to the pan. Reduce heat to medium and cook for 5 minutes. Flip and cook another 5 minutes on the other side, or until chicken is no longer pink. Transfer to a clean plate. Once slightly cooled shred chicken into smaller pieces. Transfer to the saute pan that has 2 cups of tomatillo sauce. Turn heat on to medium and warm chicken and sauce until hot. Turn off heat and stir in 2 tablespoons yogurt. Taste chicken and season with more salt and pepper as desired.
  3. Assemble bowls with quinoa, add tomatillo chicken and other desired toppings. Enjoy!

Nutrition Facts

Calories 320                              Calories from Fat 108
                                                                  % Daily Value*
Fat 12g                                                                     18%
Saturated Fat 2g                                                  10%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 71mg                                                24%
Sodium 1122mg                                                    47%
Potassium 542mg                                               15%
Carbohydrates 29g                                             10%
Fiber 4g                                                                   16%
Sugar 5g                                                                    6%
Protein 27g                                                            54%
Vitamin A 250IU                                                    5%
Vitamin C 37.1mg                                                45%
Calcium 30mg                                                         3%
Iron 3.4mg                                                              19%

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