Adobo Chicken Bowls

Let me start by saying, these Chicken Adobo bowls are AMAZING! I typically get bored of chicken recipes but the spices and bold flavor of this recipe make it climb to the top of my favorites. When you add the toppings and avocado crema, it just enhances the dish further and will make you go back for seconds – guaranteed!

I will say though that this recipe has a lot of steps and while nothing about it is difficult, I wouldn’t make it on a weeknight if you were in a rush or didn’t want to have a lot of dishes. You can do a lot of it in advance though – like cook the quinoa and make and store the avocado crema – so dinner can be quicker.

Ingredients

  • 1 pound chicken breast
  • 1 cup quinoa
  • 1 can of black beans
  • 1 can of corn

Avocado Crema

  • 1 avocado
  • 2 garlic gloves, minced
  • 1/2 cup Greek yogurt
  • 2 tablespoons olive oil
  • 1/2 cup cilantro
  • Pinch of salt

Chicken Marinade

  • 1/4 teaspoon Chipotle powder or Cayenne if you prefer spicy
  • 1/4 tablespoon Cumin
  • 1/4 tablespoon Onion powder
  • 1/4 tablespoon Garlic powder
  • 1/2 can Adobo peppers, chopped
  • 2 tablespoons olive oil

Toppings

  • Optional: Jalapeno, spring onions, cheddar cheese, chopped tomatoes, lettuce, peppers, lime wedges

Instructions

  • Quinoa – Heat 2 cups of water and once water reaches a boil, add in 1 cup of dry quinoa. Sprinkle in some salt, onion and garlic and lower heat to simmer. Once cooked, remove from heat and cool. Quinoa can be made in advance and store in the fridge, if necessary.
  • Chicken – Combine the chicken and the seasonings for the marinade; add both to a plastic bag and store in fridge for 1 hour – 24 hours in advance of cooking
  • Add olive oil to pan and cook chicken on medium heat for 5 minutes on each side; check to see if chicken has cooked thoroughly and if not, cover for a few more minutes. Once cooked, allow chicken to rest for 10 minutes before slicing into cubes.
  • Avocado Crema – Add avocado, minced garlic, olive oil, and salt to a food processor or hand blender
  • Gather all of your other toppings to make bowls (I like to separate all of them with these serving bowls) and heat beans, corn and quinoa in a saucepan so they’re warm
  • Assemble bowls and add avocado crema to the to. Enjoy!

Plan out your weeknight nights in advance with my Weekly Meal Planner templates.

You can find them all here. 


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