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As the school season approaches, the quest for quick, healthy, and fulfilling meal options becomes a priority for many families. Amid the rush of morning routines and evening activities, preparing nutritious meals can often feel daunting. This is where the Chili Chicken Bowl comes into play—a hearty dish that harmoniously combines protein, vegetables, and grains into one satisfying bowl. The Chili Chicken Bowl not only caters to hungry appetites but also provides a wealth of nutrients that support active lifestyles, making it an ideal choice for busy school days.

Back to School Chili Chicken Bowls

Looking for a quick and delicious meal for busy school days? Discover the Chili Chicken Bowl—a hearty dish that combines tender chicken thighs, fresh vegetables, and nutritious grains into one satisfying bowl. Packed with protein, fiber, and essential vitamins, this recipe is not only easy to customize according to your family's tastes but also a fulfilling way to fuel active lifestyles. Dive into this simple step-by-step guide and learn how to create a flavorful meal that everyone will love!
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Ingredients
  

1 lb boneless, skinless chicken thighs, diced

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (15 oz) diced tomatoes (with juices)

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups cooked brown rice or quinoa

1 avocado, sliced

Chopped cilantro for garnish

Lime wedges (for serving)

Instructions
 

Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken thighs, season with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove from the skillet and set aside.

    Sauté Vegetables: In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and diced bell pepper, and cook for another 2-3 minutes until fragrant.

      Combine Ingredients: Stir in the black beans, corn, diced tomatoes (with juices), cooked chicken, chili powder, cumin, and smoked paprika. Mix well and let simmer for about 10 minutes, allowing the flavors to meld and the mixture to thicken slightly.

        Prepare the Base: While the chili mixture simmers, prepare the brown rice or quinoa according to package instructions.

          Assemble Bowls: In serving bowls, layer the cooked brown rice or quinoa as the base. Spoon the chili chicken mixture generously over the top.

            Garnish and Serve: Top each bowl with sliced avocado and sprinkle with fresh chopped cilantro. Serve with lime wedges on the side for added zest.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings