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Discover the flavor-packed delight of Hatch Chili Chicken Veggie Bowls, a versatile and nutritious meal option perfect for any night of the week. Bursting with vibrant colors and an array of textures, this dish features seasoned chicken, a colorful medley of vegetables, and a hint of spice from roasted hatch green chiles. Not only does it satisfy your taste buds, but it also nourishes your body with wholesome ingredients. In this article, we'll dive into the components of this delicious recipe, highlighting its health benefits, cooking techniques, and why it deserves a permanent spot in your weekly meal rotation.

Hatch Chili Chicken Veggie Bowls

Indulge in the vibrant flavors of Hatch Chili Chicken Veggie Bowls, a nutritious and customizable meal perfect for any night! This dish features tender chicken, a colorful medley of vegetables, and the unique spice of roasted hatch green chiles. With a choice of quinoa or brown rice for a hearty base, it's packed with protein and essential nutrients. Easy to prepare, these bowls are not only visually stunning but also offer a delightful balance of flavors that make healthy eating satisfying and enjoyable.
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Ingredients
  

2 cups cooked quinoa or brown rice

1 lb chicken breast, diced into bite-sized pieces

2 tablespoons olive oil

1 cup hatch green chilies, roasted and chopped (either 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 ground cumin

Salt and freshly ground black 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: Begin by preparing the quinoa or brown rice according to the package instructions. Once it’s cooked, gently fluff it with a fork and set it aside, keeping it warm.

    Prepare the Chicken: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the diced chicken breast to the skillet. Season the chicken with garlic powder, ground cumin, salt, and pepper. Sauté the chicken for about 6-8 minutes, cooking until it's golden brown and no longer pink in the center. Once cooked, transfer the chicken to a plate and set it aside.

      Sauté the Vegetables: In the same skillet, add the chopped red onion and diced bell pepper. Cook the vegetables for approximately 3-4 minutes, stirring occasionally, until they start to soften. Then, add the diced zucchini and corn to the skillet. Continue to sauté for another 3-4 minutes, ensuring all vegetables are tender yet still vibrant in color.

        Combine Ingredients: Return the sautéed chicken to the skillet, adding the chopped hatch green chilies. Stir everything together and allow it to heat through for an additional 2-3 minutes. Taste the mixture and adjust the seasoning with more salt and pepper as needed.

          Assemble the Bowls: Divide the cooked quinoa or brown rice evenly among the serving bowls. Generously spoon the chicken and veggie mixture on top of the grains in each bowl.

            Garnish & Serve: Finish each bowl with slices of fresh avocado and a sprinkle of chopped cilantro. Serve with lime wedges on the side, and offer optional toppings such as shredded cheese, sour cream, or hot sauce for guests to customize their bowls.

              Prep Time, Total Time, Servings:

                15 minutes | 30 minutes | 4 servings