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Before diving into the preparation, it’s essential to understand the ingredients that make up this colorful dish. Each component contributes not only to the overall flavor but also to the nutritional value, ensuring that every bite is as satisfying as it is wholesome.

Hatch Chili Chicken Veggie Bowls

Discover the deliciousness of Hatch Chili Chicken Veggie Bowls, a perfect balance of flavor and nutrition. Loaded with protein-packed chicken, vibrant fresh vegetables, and your choice of quinoa or brown rice, this dish is easy to prepare and ideal for meal prep or weeknight dinners. The unique taste of hatch green chilies adds a special kick, while avocado and cilantro enhance richness and freshness. Enjoy a wholesome meal that’s sure to please everyone at your table!
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Ingredients
  

2 cups cooked quinoa or brown rice

1 lb chicken breast, diced

2 tablespoons olive oil

1 cup hatch green chilies, roasted and chopped (fresh or canned)

1 bell pepper (any color), diced

1 medium red onion, chopped

1 zucchini, diced

1 cup corn (fresh or frozen)

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

1 avocado, sliced

½ cup fresh cilantro, chopped

Lime wedges, for serving

Optional toppings: shredded cheese, sour cream, or hot sauce

Instructions
 

Cook the Base: Start by cooking the quinoa or brown rice according to package instructions. Once cooked, fluff with a fork and set aside.

    Prepare the Chicken: In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken breast. Season with garlic powder, cumin, salt, and pepper. Sauté the chicken until it’s cooked through and golden brown, about 6-8 minutes. Remove the chicken from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the chopped red onion and bell pepper. Cook for about 3-4 minutes until the vegetables are softened. Add the zucchini and corn, continuing to sauté for another 3-4 minutes until all the veggies are tender but still vibrant.

        Combine Ingredients: Return the cooked chicken to the skillet along with the roasted hatch green chilies. Stir to combine and let everything heat through for about 2-3 minutes. Adjust seasoning with more salt and pepper if needed.

          Assemble the Bowls: Divide the cooked quinoa or brown rice among serving bowls. Top each bowl with the chicken and veggie mixture.

            Garnish & Serve: Add sliced avocado and a sprinkle of fresh cilantro on top. Serve with lime wedges and any optional toppings like cheese, sour cream, or hot sauce, if desired.

              Prep Time, Total Time, Servings:

                15 minutes | 30 minutes | 4 servings