I’ve been on a self imposed cooking/only salad making hiatus… it sounds horrible doesn’t it?! I thought so too, so the hiatus only lasted a week or so. In order to break free from the salad eating kick that I was on I decided to mix up a Spicy Chicken Bowl after being inspired by this Fish Taco Bowl recipe. My variation turned out to be a pretty quick and easy dinner that I can recreate and mix up any time I’m in a pinch. Plus, the end result looked and tasted pretty damn good, so that’s always a plus/keeper in my book!
The original recipe calls for rice and fish, but I decided to substitute Red Quinoa and Chicken for a little healthier dish*. (I have never really been big on rice to begin with–the quinoa substitution was right up my alley, and fit in the ‘healthy’ zone that I was trying to work in.) Other than that change, I basically followed the recipe to a T, give or take a few changes, I’ve got a recipe for y’all to make it all make sense.
Once you’re done cookin’, the key part of this whole bowl is to remember: It’s all about the layers! (Quinoa) Layers, (Veggie) Layers, and (Chicken) Layers!**
*I also ran out of Chili Powder (GASP!), so I used my all time favorite Mexican seasoning: Tajin. I LOVE this stuff. I literally use it on everything I can possibly think of: chicken, fish, pork, veggies, pastas, fruits… you name it, I’ve used Tajin on it!
**One thing to note, this recipe is so easy to cater to the tastes of others: My boyfriend is not a big fan of onions or peppers, or Mexican food for that matter (sad face), so for his bowl I chopped up a little lettuce and used this as the second layer as opposed to the veggie mix. The boyfriend loved it! Now I’ve got a easy recipe that satisfies both of us