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Peruvian Chicken Bowl

This hearty, flavorful Peruvian Chicken Bowl uses our Sous Vide Chicken Breast, Tex-Mex Quinoa, and Black Bean Vegetarian Soup to create a delightful, protein-packed recipe that will keep diners coming back for more!
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Juicy sous vide chicken combines with our Tex-Mex quinoa, and hearty black bean soup; all seasoned with aromatic spices creating a flavorful experience with delightfully contrasting textures.

Ingredients

Directions

  1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and coat with coconut cooking spray.
  2. Place chicken, sweet potatoes and cauliflower on prepared baking sheet; lightly coat with coconut cooking spray & curry. Roast for 30 minutes or until cauliflower and sweet potatoes start to brown.
  3. Next, mix quinoa, black bean vegetarian soup and cilantro together.
  4. To serve, divide chicken, sweet potatoes, cauliflower, quinoa mixture and avocado among 4 bowls. Drizzle with Creamy Cilantro Lime Dressing and garnish with chia seeds.

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