Spicy chipotle chicken with Spanish quinoa and roasted sweet bell peppers

Spicy chipotle chicken with spanish quinoa and bell peppers

Kristal Burton

Kristal Burton
Registered Dietitian Nutritionist


• 2 pounds chicken breast
• 2 cups low sodium chicken stock, separated
• ¼ – ½ (~100 g) small can chipotle peppers in adobo sauce (depending on spice preference)
• 2-3 medium tomatoes, seeded and cut into quarters
• 1 cup dry quinoa
• 1 cup salsa
• 4-5 multicolored bell peppers, cut into strips
• Optional: 1-2 tablespoons light sour cream


1. The first step is to cook and shred the chicken. There are many easy ways to accomplish this. Here are my two favorite in the summer:
a. Combine the chicken with 1 cup of chicken stock in an insta-pot pressure cooker. Cook for 10 minutes and use the quick release to bring down the pressure quickly. Remove chicken from pot into a separate bowl and shred with forks.
b. Combine chicken and 1 cup of chicken stock in a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours. Place chicken in a separate bowl and shred with forks.

2. In a blender, combine the tomatoes and half or the whole can of chipotle peppers in adobo sauce and blend until completely smooth. The more of the chipotle peppers you use, the spicier the sauce will be. Pour over shredded chicken and stir to cover the chicken evenly with sauce.

3. To avoid a bitter taste, place your quinoa in a fine mesh strainer and rinse under water for a minute. Pour the rinsed quinoa, 1 cup of chicken stock and 1 cup of salsa into a medium sauce pan. Cover with a lid and heat to boiling. Once boiling, reduce heat to low and simmer for 15-20 minutes or until the liquid is gone and the quinoa is fluffy.

4. Line your baking sheet with tin foil and spray with olive oil based cooking spray. Lay out the bell peppers in one even layer and spray with the cooking spray. Add salt and pepper to taste. Roast at 400 degrees for 20-25 minutes.

5. Distribute each component evenly between 5-6 containers. Each container should have 4 ounces of chicken with sauce, ½ cup Spanish quinoa and about a cup of bell peppers. Enjoy!

Nutrition information (4 ounces chicken with sauce, ½ cup quinoa, 1 cup peppers): 424 calories, 8g total fat, 1 g saturated fat, 732 mg sodium, 51g total carbohydrate, 11g fiber, 36g protein.

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