Athenian Herb Chicken Quinoa Bowl
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Directions
Item No.
370205
Item No.
261618
Ingredients
- 1 Tbsp olive oIl
- 1 lb boneless skinless chicken thighs
- 1 packet Urban Accents Athenian Herb Dryglaze
- 1 cup low-sodium chicken broth
- 2 cups cooked quinoa
- Sautéd veggies: 1 onion, 1 green bell pepper, 1 red bell pepper
- 2 tomatoes, chopped
- 1 avocado, peeled, pitted & sliced
- 1 cup corn
- 1 cup black beans, rinsed and drained well
- 2-3 Tbsp Salsa Verde
- 1 lime, juiced
- Cilantro, chopped for garnish
Directions
- Lightly salt and pepper both sides of chicken. In a sauté pan, add oil, set to a medium heat and brown chicken on both sides. Add Athenian Herb Dryglaze and broth, and bring to a low boil. Reduce to a simmer, cover with lid, and cook for 20 minutes. Once finished cooking, shred chicken in broth.
- To assemble bowl, divide quinoa between 4 bowls. Layer chicken, mixed vegetables, tomato, avocado, corn, and black beans. Drizzle salsa over bowl, and add lime wedges and cilantro as garnish.
