Chicken & Quinoa Taco Bowls

A fun and easy twist on Taco Night that everyone will love. In fact, the entire family will probably ask for these taco bowls again and again.

Products you'll need:

PACE® Chunky Mild Salsa

PACE® Chunky Mild Salsa

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CAMPBELL’S® Condensed Cream of Chicken

CAMPBELL’S® Condensed Cream of Chicken

VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 1 1/3 cups (330 mL) quinoa
  • 1 tbsp (15 mL) canola oil
  • 1 lb (454 g) boneless, skinless chicken breast
  • 1 onion
  • 1 red bell pepper
  • 1 tbsp (15 mL) Tex-Mex seasoning blend
  • 1 can CAMPBELL’S® Condensed Cream of Chicken
  • 3/4 cup (185 mL) milk
  • 1 cup (250 mL) black beans
  • 2 cups (500 mL) green leaf lettuce
  • 2 tomato
  • 2 avocado
  • 1/2 cup (125 mL) PACE® Chunky Mild Salsa


  1. Cook quinoa according to package directions; keep warm. Meanwhile,in large,nonstick skillet,heat oil over medium-high heat; sauté chicken for about 5 minutes or until lightly browned. Add onion,red pepper and seasoning blend; cook for about 5 minutes or until softened.
  2. Add soup and milk; bring to simmer. Cook,stirring often,for 10 to 12 minutes or until sauce is thickened and chicken is cooked through. Stir in black beans; cook for about 3 minutes or until heated through.
  3. Divide quinoa evenly among 8 dinner bowls. Top with chicken and sauce,lettuce,tomatoes,avocados and salsa. Serve immediately.

Recipe tips

  • This recipe is delicious with a variety of grains: try barley,farro,wheat berries,spelt,millet or brown rice.
  • Wrap up leftovers in tortillas for lunch.

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Amount Per Serving
Calories 350
Fat 13 g
Cholesterol 35 mg
Sodium 510 mg
Carbohydrate 37 g
Dietary Fibre 6 g
Protein 21 g

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