Description
Mexican-style grilled chicken served over fluffy quinoa and topped with sweet corn, cherry tomatoes, avocado, and red onion for a fresh and flavorful bowl.
Ingredients
- 1 lb chicken breast
- 2 to 3 tablespoons lime juice
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 3 tablespoons olive oil, divided
- Sea salt and black pepper, to taste
- 2 cups cooked quinoa
- 2 cups sweet corn
- 2 cups cherry tomatoes, halved
- 1 avocado, sliced
- 1 small red onion, sliced
- Fresh cilantro, chopped
- 1 lime, juiced
- Lime wedges, for serving
Instructions
1. In a mixing bowl, combine 1 tablespoon olive oil, honey, lime juice, cumin, coriander, cayenne pepper, and a pinch of salt. Add the chicken breast and coat well on all sides.
2. Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for 10 to 12 minutes, or until fully cooked and no longer pink inside.
3. Transfer chicken to a cutting board and let rest for 5 minutes, then slice.
4. In a large bowl, combine cooked quinoa, sweet corn, cherry tomatoes, red onion, and chopped cilantro.
5. Drizzle with 1 tablespoon olive oil and fresh lime juice. Season with salt and pepper and toss to combine.
6. Divide the quinoa mixture among four bowls.
7. Top each bowl with sliced grilled chicken and avocado slices.
8. Serve with lime wedges and enjoy.
Notes
You can substitute shrimp for chicken if preferred.
Boneless, skinless chicken thighs may be used instead of chicken breasts.
Swap quinoa for rice if desired.
Agave or brown sugar can be used in place of honey.
Nutrition
- Serving Size: 1 bowl
- Calories: 528 kcal
- Sugar: 10 g
- Sodium: 153 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 33 g
- Cholesterol: 73 mg