Chicken and Quinoa Taco Bowls

A different twist on Chicken Tacos.  This recipe is healthier, but just as yummy with a combination of chicken, multi-grain rice medley, quinoa and avocados in a fun shaped flour tortilla.  Top with a creamy southwestern poblano sauce and just a dollop of sour cream.  Healthy can be just a little naughty, taste good and still be good for you.

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It all started when I saw these little taco bowl shells, made out of flour tortilla.  What a cool idea!  I certainly could use these when I am trying to eat  a taco and the filling falls out the other end, sides …anyway, I couldn’t wait to try them out.

This is a light but filling meal, quick and easy, great for busy week nights and great for lunch the next day.  Build your taco the night before and you are ready to go.  They carry well and heat up easily in the microwave.

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I really would not have thought quinoa would go well with chicken in a mexican style dish.  But I found this Minute Rice multi-grain medley – brown rice, red rice, wild rice and quinoa, that I thought is just perfect for this recipe.  The addition of the creamy pablano sauce and picante sauce gives it just the right kick of spicy to make the perfect southwest taco.

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Of course,  without the sliced avocado on top it would not be near as good. This recipe is the perfect combination of ingredients to come together into one little bowl of deliciousness! I am sharing this with the gang over at Fiesta Friday link-up party.  Although late in arriving,  hopefully they want mind because a will have this fun dish to bring along.  Now we just need some Margaritas!!

Until next time …

Happy Eating!

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Chicken and Quinoa Taco Bowls

By:  Arl’s World@: arlsworld.net

A different twist on Chicken Tacos.  This recipe is healthier, but just as yummy with a combination of chicken, brown rice, quinoa and avocados in a fun shaped flour tortilla.  Top with a creamy southwestern poblano sauce and just a dollop of sour cream.  Healthy can be just a little naughty, taste good and still be good for you.

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What You Need

cooked, baked or roasted chicken breasts, chopped.

boil in pouch Minute Rice multi-grain medley – brown rice, red rice, wild rice and quinoa.

Old El Paso Taco Bowls

sliced avocados

fat-free cheese, optional

tomatoes, optional

top with:  salsa, pablano cream dressing and a dollop of sour cream

How To Make It

  1.  Chop up already baked chicken breast or roasted chicken from HEB, set aside.
  2.  Prepare rice as directed on package, set aside.
  3. Slice avocado and any optional ingredients you choose to add.
  4. Heat taco bowls in oven or microwave, as directed on package.
  5. Build your tacos!  Start with the rice and quinoa medley on bottom of heated taco bowl, next add chicken, fat-free cheese and what ever additional ingredients, such as tomatoes, that you would like.  Add your sliced avocado, creamy pablano dressing and salsa.
  6. Enjoy! 🙂

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