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Bowled Tacos with Chicken

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Bowled Tacos with Chicken

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Course: Main Course
Cuisine: Mexican
Keyword: black beans, chicken, gluten-free, Quinoa, Taco Bowl
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 532kcal


  • 1 cup quinoa, uncooked
  • 2 each chicken breast
  • 2 1/2 tablespoon taco seasoning
  • 1/2 cup cheddar cheese, shredded
  • 1 cup black beans, canned
  • 3 cup shredded lettuce
  • 1 medium tomato, red
  • 1 medium avocado
  • 12 jumbo black olives, canned
  • 1/2 cup salsa

Serve With

  • 2 medium fresh mango


  • Cook quinoa as directed on package.
  • While quinoa is cooking, spray skillet with cooking spray and heat over medium. Cut chicken into cubes and add to heated skillet along with taco seasoning; stir to coat evenly. Cook for 6-8 minutes or until no longer pink inside.
  • Toss chicken with cooked quinoa and divide amongst 4 bowls. Top immediately with cheddar cheese.
  • Rinse and drain beans, chop lettuce and tomatoes, and slice avocado. These toppings can be added to a large platter along with the remaining toppings for a self-serve taco bowl.
  • Serve mango on the side.
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Calories: 532kcal | Carbohydrates: 66g | Protein: 28g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 1162mg | Fiber: 15g | Sugar: 18g

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