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Sherice's Southwest Chicken

Sherice Green, Chef Manager
Southwest Chicken

Southwest Chicken Bowl with Organic Black Beans and Quinoa, Topped with Fresh Pico De Gallo, Avocado Crème, and Toasted Pumpkin Seeds

Yields 4 Servings


Southwest Chicken
4 Chicken Breasts
1 tsp liquid smoke
1oz Olive Oil
1Tsp of Garlic
1 Tsp Chili Powder
1Tsp Salt
1 Tsp Pepper

  1. Take the chicken and mix the above ingredients together and let marinate for 1 hour in the refrigerator. Preheat non-stick frying pan to medium heat, spray pan lightly with cooking spray and pan fry chicken breast on each side for 8 minutes or until chicken breast reach an internal temperature of 165 degrees. Reserve till later.

2 ½ Cups White Quinoa
5 Cups Water

1 Tbsp Salt
Olive Oil to Coat

  1. Boil 5 cups of water with the salt added to it. Pour in quinoa once water has boiled. Turn off heat and cover for 20 minutes. Pour oil over quinoa. Reserve till later

Black Beans
3 Cups Cooked Black Beans
½ Green Bell Pepper Diced Medium

½ Red Bell Pepper Diced Medium
½ Red Onion Diced Medium
1Tsp. Cumin
1Tbsp Garlic minced
Salt & Pepper to Taste

  1. Saute bell peppers, onions, and garlic with a little oil.
  2. Mix in black beans, salt, and cumin and heat through, reserve till later.

Pico de Gallo
2 Roma Tomatoes Diced Small
¼ Red Onion Diced Small

½ cup of cilantro diced rough
½ Jalapeno diced small
1oz Lime Juice
1Tbsp fresh garlic, minced
Salt and Pepper to Taste

  1. Mix above ingredients together and refrigerate. Reserve for later.

Avocado Creme
|¾ Cup Sour Cream
1oz Lime Juice
½ Avocado
Salt and Pepper to Taste

  1. Take sour cream, avocado, lime juice, salt and pepper. Blend till smooth. Reserve till later.

Pumpkin Seeds
¾ Cup of Pumpkin Seeds
1Tbsp of Oil

Sprinkle of Salt

  1. In a bowl pour oil over pumpkin seeds, mix thoroughly and spread on baking sheet and bake for 15 minutes at 375 degrees. Sprinkle salt when done. Reserve till later.

Building the Southwest Bowl

  1. Layer ¾ of cup of quinoa on the bottom of bowl
    Place black beans on top of quinoa
    Slice chicken thinly, and place on top of black beans
    Garnish bowl with fresh pico de gallo, avocado creme and pumpkin seeds.