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Mexican grilled chicken bowls

Mexican Grilled Chicken Bowl

Grilled chicken, Mexican style, served over a bed of quinoa.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 4
Calories 528kcal
Author Rena


  • 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
  • 1 Lime juiced
  • Lime Wedges to serve


  • 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 in 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, 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!


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