Salsa Chicken Thigh Quinoa Bowls

A simple meal-prep bowl with tender salsa-baked chicken thighs, quinoa, sweet corn, peppers, and a little cheddar for an easy Tex-Mex inspired lunch that reheats well.

Salsa Chicken Thigh Quinoa Bowls
Prep time
10 min
Cook time
30 min
Yield
1 serving

Ingredients

  • 8 g Canola Oil
  • 25 g Cheddar Cheese
  • 180 g Chicken thigh
  • 2 g Chili Powder
  • 70 g Corn kernel
  • 2 g Cumin
  • 60 g Quinoa
  • 80 g Red Bell Pepper
  • 90 g Salsa
  • 1 g Salt

Instructions

  1. Cook the quinoa according to the package directions, then set it aside for portioning.
  2. Heat the oven to 205°C and line a small baking dish or sheet pan.
  3. Cut the red bell pepper into strips and place it on the pan with the frozen corn.
  4. Rub the chicken thigh with canola oil, cumin, chili powder, and salt, then place it beside the vegetables.
  5. Spoon the salsa over the chicken thigh and bake until the chicken is fully cooked and the vegetables are tender.
  6. Let the chicken rest briefly, then slice or shred the meat for easier meal-prep portions.
  7. Add the quinoa to a meal-prep container, top with the vegetables, salsa chicken, and cheddar cheese.