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To create the best Spicy Hatch Chili Chicken Bowls, it's essential to understand the role of each ingredient. The following breakdown provides insight into the primary components that make this dish both nutritious and flavorful.

Healthy Hatch Chili Chicken Bowls

Dive into the vibrant world of Spicy Hatch Chili Chicken Bowls, a delightful culinary adventure that combines flavor and nutrition in one delicious meal. This recipe showcases the unique taste of Hatch green chilies, paired perfectly with lean chicken and nutrient-rich grains like quinoa or brown rice. Easily customizable, you can tailor the spice level and ingredients to suit any palate. Learn how to create a healthy, eye-catching bowl that brings the essence of the American Southwest to your table. Perfect for busy families looking for wholesome, satisfying meals!
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Ingredients
  

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon dried oregano

Salt and pepper to taste

1 cup hatch green chilies, diced (fresh or canned)

1 cup quinoa or brown rice, rinsed

2 cups vegetable or chicken broth

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 avocado, diced

1 cup cherry tomatoes, halved

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Greek yogurt or sour cream (optional)

Instructions
 

Marinate the Chicken: In a bowl, mix the olive oil, garlic powder, onion powder, smoked paprika, cumin, oregano, salt, and pepper. Add the chicken breasts and coat evenly. Let it marinate for at least 30 minutes (or overnight in the fridge for more flavor).

    Cook the Quinoa/Rice: In a medium saucepan, add the rinsed quinoa or rice and the broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes (quinoa) or 40-45 minutes (brown rice) until cooked and fluffy. Once done, fluff with a fork and set aside.

      Prepare the Chicken: Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C). Remove from the heat and let it rest for a few minutes before slicing.

        Sauté the Veggies: In the same skillet over medium heat, add the diced hatch green chilies, black beans, and corn. Cook for about 5 minutes, stirring occasionally, until heated through and slightly softened.

          Assemble the Bowls: In each bowl, start with a base of quinoa or brown rice. Top with sliced chicken, sautéed hatch chili mixture, diced avocado, and halved cherry tomatoes. Squeeze fresh lime juice over the top.

            Garnish and Serve: Finish with a sprinkle of chopped cilantro and a dollop of Greek yogurt or sour cream if desired. Enjoy warm!

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4