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This Mexican grilled Chicken Bowl recipe is a super fun way to add a kick to your chicken lunch bowl. Packed with juicy grilled chicken, easy to make, and a very tasty and filling lunch. Bursting with flavor, nutritious, and perfect for meal prep!
Chicken bowls are one of my favorite meals to prepare and I also enjoyed making this chicken carnitas bowl recipe.
This grilled Chicken and quinoa bowl recipe is so tasty and filling that you would probably end up making it every week. It’s so easy to put together too. The Chicken is grilled perfectly and turns out so juicy, then added over a bed of mixed quinoa and corn with tomatoes, onions, and cilantro. The bowl is then topped with avocado slices and some fresh lemons. If you need to cut down on the carbs for this chicken bowl, use a bit less quinoa and sweet corn.
Another great Mexican Mexican-inspired bowl that we think you will love is our chicken burrito bowl recipe.
Why you will love this recipe
- Simple and easy: Chicken bowls can be so easy to put together. You cook the chicken and assemble all the ingredients needed. Takes just about 30 minutes.
- Healthy: Made with grilled chicken breast, cooked quinoa, and other healthy and good-for-you ingredients.
- Filling and meal-prep friendly: This healthy Mexican grilled chicken bowl is so filling and great for those who meal prep.
Ingredients you will need
- Chicken Breast: we used boneless and skinless chicken breast. You may also use boneless and skinless chicken thighs or another protein of your choice like ground chicken, ground turkey, ground beef, or rotisserie chicken.
- Fresh Lime Juice: Using fresh lime juice or lemon juice will also work, and some lime wedges to garnish
- Honey: or agave
- Seasonings: Ground Cumin, Ground Coriander, Cayenne Pepper, Sea salt and pepper
- Olive Oil: or avocado oil works
- Cooked Quinoa, or rice
- Sweet Corn: canned or thawed frozen cron
- Cherry or grape Tomatoes
- Avocado: ripe and firm
- Red Onion: sliced or chopped
- Fresh Cilantro to garnish
How to make mexican grilled chicken bowl
- The chicken Marinade: In a mixing bowl combine 1 tablespoon of olive oil with honey, lime, cumin, coriander, cayenne pepper, and a pinch of salt. Add in chicken breast and mix to coat well on all sides.
- Heat a grill pan or an outside grill over medium-high heat and cook the chicken until cooked through and no longer pink on the inside, 10-12 minutes. Set aside on a chopping board and allow it to rest for 5 minutes, then slice it.
- In a large bowl mix quinoa, sweet corn, tomatoes, onions, and fresh chopped cilantro. Drizzle with 1 tablespoon olive oil, and lime juice and season with salt and pepper to taste, then mix to combine.
- Divide quinoa mixture among 4 bowls, then top with sliced grilled chicken and avocado. Enjoy!
Recipe notes and tips
- Don’t want to use chicken breast? Use boneless and skinless chicken thighs. We do recommend trimming out as much fat as possible.
- Do not over cook the chicken or it will turn out dry and rubbery. Cook at medium heat and do not rush it. Depending on the thickness of the chicken breast, it will need 5-7 minutes per side.
- Marinate the chicken for 30 minutes to an hour in the fridge.
- You may swap the quinoa with white rice, cilantro lime rice, or cilantro lime cauliflower rice.
- Grill or roast your corn! This will elevate the flavor of this Mexican chicken bowl.
- Swap the chicken with any other protein of your choice.
Frequently asked questions
Grill chicken breast on the grill over medium heat for about 5-7 minutes on each side. It is best to use medium heat so the chicken doesn’t overcook and dry out too quickly. If the chicken cooks at a slower pace it will retain its juiciness. You can also use a food thermometer to check until it reads 165 C.
Chicken breasts are the leanest parts of the chicken. Especially if they are skinless. If you are having mostly grilled chicken breasts then yes they are very healthy to eat even if you choose to do so daily. They are loaded with lean protein and very low in fat. Grilled chicken wings, on the other hand, aren’t the healthiest because they have skin and have a higher fat content.
Mexican chicken is usually marinated with olive oil, and different types of seasonings like chili powder, cumin, paprika, lime juice, salt, and pepper.
Storing and reheating
- Storing: Store leftover grilled chicken and quinoa bowl in a sealed container in the fridge for up to 5 days. You may freeze for up to 2 months in a freezer-safe container. Do not freeze the tomatoes if possible or if you do they may no longer be crunchy once thawed.
- Reheating: Reheat in the microwave for 1-2 minutes before serving.
Recipes you may like
- Chili Mac and Cheese
- Mexican Chicken Soup
- Healthy Mexican Street Corn
- Taco Pasta Salad
- Easy Three Way Quinoa Lunch Bowl Recipe
- Fish Taco Salad Bowl Recipe
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Mexican Grilled Chicken Bowl
Ingredients
- 1 lb Chicken Breast
- 2-3 Tbsp Lime Juice
- 1 Tsp Honey
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- ½ Tsp Cayenne Pepper
- 3 Tbsp Olive Oil, divided
- Sea salt and pepper, to taste
- 2 Cups Cooked Quinoa
- 2 Cups Sweet Corn
- 2 Cups Cherry Tomatoes Halves
- 1 Avocado, sliced
- 1 Small Red Onion, sliced
- Fresh Cilantro to garnish
- 1 Lime, juiced
- Lime Wedges to serve
Instructions
- In a mixing bowl combine 1 tablespoon of olive oil with honey, lime, cumin, coriander, cayenne pepper, and a pinch of salt. Add in chicken breast and mix to coat well on all sides.
- Heat a grill pan or an outside grill over medium-high heat and cook the chicken until cooked through and no longer pink on the inside, 10-12 minutes. Set aside on a chopping board and allow it to rest for 5 minutes, then slice it.
- In a large bowl mix quinoa, sweet corn, tomatoes, onions, and fresh chopped cilantro. Drizzle with 1 tablespoon olive oil, and lime juice and season with salt and pepper to taste, then mix to combine.
- Divide quinoa mixture among 4 bowls, then top with sliced grilled chicken and avocado. Enjoy!
Notes
- if you prefer shrimp over chicken go ahead and make the switch.
- you may use boneless chicken thighs instead of chicken breast.
- use rice instead of quinoa
- instead of honey, you may use agave or brown sugar
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Our guests loved this recipe. I served it with a cilantro lime/ginger dressing and it was fabulous.
So quick and easy to put together for these hot summer nights.
Yay. So glad. Thanks for the feedback
My teenage boys loved this. So easy to make.
Just made this and it is so yummy! Has tons of flavor
So happy you loved it
My boys would love this. Adding it to the menu planning for the week.
It’s fascinating how you could apply Mexican cuisine to your healthy meals for a unique and flavorful dish!
What a healthy dinner idea! Can’t wait to make this.
Thanks. Glad you loved it
It would be helpful to add cilantro to your ingredients list 🙂
Oops. Fixed.
Made this tonight. So yummy, quick and easy!! Paired with roasted Mexi seasoned sweet potatoes. Thank you for sharing!!
Glad you loved it
*****We absolutely loved this recipe! It will definately become our once a week meal and I will try with salmon too soon. I actually never has Quinoa before and I didn’t expect it to fill me up but this recipe made me LOVE IT! Thank you for sharing!!!*****
Thank you so much for rating my recipe, and your feedback. Glad you liked it.
very nice
Thanks Lara