Mexican Grilled Chicken Bowl
Grilled chicken, Mexican style, served over a bed of quinoa. Topped with chopped tomatoes, corn, sliced avocados, and red onions.
Servings: 4
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
Calories: 528kcal | Carbohydrates: 50g | Protein: 33g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 153mg | Potassium: 1219mg | Fiber: 9g | Sugar: 10g | Vitamin A: 770IU | Vitamin C: 36.8mg | Calcium: 55mg | Iron: 3.5mg