Salads. They’re either really good, or really bad. But this month, we whipped up some recipes that will keep you full and satisfied, and they’re so tasty. We’re calling them power bowls. This recipe makes two power bowls.
Recipe developed and written by Kristina Domitrovich // photos by Lindsay pace
Kickin' Quesadilla Bowl
Ingredients
- 2 cups romaine lettuce, chopped
- 1 cup canned black beans, rinsed
- 1 cup canned yellow corn, rinsed
- 1/2 cup onions, diced
- 1 jalapeño, sliced
- 1/4 cup cilantro
- 1 cup quinoa
- For the chicken:
- 2 chicken breasts
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon cumin
- Quesadilla Dressing:
- 1/2 cup Greek yogurt
- 1 tablespoon pickled jalapenos + 1 tablespoon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
Instructions
- Preheat the oven to 350 degrees, and line a baking sheet with foil.
- In a small bowl, combine the chicken’s seasonings. Pat down the chicken with a paper towel, then evenly sprinkle the spices over both breasts. Place the chicken breast on the baking sheet, and cover with another piece of foil. Bake for 25-30 minutes, or until cooked through; once done, rest for 5-10 minutes, or until cooled slightly.
- In the meantime, prepare and chop all the vegetables; divide and transfer into two bowls.
- In a blender or food processor, combine all the quesadilla dressing ingredients, and purée until smooth.
- Slice the chicken and add one breast to each bowl, then drizzle with dressing as desired.
- Refrigerate remaining dressing in an air-tight container for up to two weeks.
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