Chili-Lime Chicken & Quinoa Dinner Bowl for Quick Flavor Boost
A vibrant and healthy bowl combining flavorful chicken, fresh vegetables, and zesty lime, perfect for a quick and satisfying meal.
Ingredients
Protein
- 1 pound Boneless, Skinless Chicken Breast Feel free to swap with tofu or shrimp for variety.
- 2 limes Limes (juice and zest) Lemon can be used as an alternative.
- 2 tablespoons Olive Oil Avocado oil is a fantastic alternative.
- 0.25 cup Chopped Cilantro Omit if not a fan.
- 1 teaspoon Chili Powder Smoked paprika can be used.
- 1 teaspoon Cumin Coriander can be used as an alternative.
- 1 tablespoon Honey Agave syrup is a great vegan substitute.
- to taste Salt and Pepper Salt and Pepper Essential for enhancing all flavors.
- 1 cup Cooked Quinoa Couscous or brown rice can be used.
- 2 cups Greens Romaine or Butter Lettuce, spinach as alternative.
- 1 can Canned Black Beans Kidney beans or pinto beans can be used.
- 0.5 cup Corn Fresh or frozen, diced bell peppers could also be added.
- 0.5 cup Cherry Tomatoes Regular chopped tomatoes are a substitute.
- 1 medium Avocado A drizzle of lime juice adds extra zing.
- 1 lime Lime Wedges For squeezing over the top.
- 0.5 cup Greek Yogurt Adds richness and a creamy finish.
Instructions
- Grill or pan-cook the chicken with chili powder, cumin, salt, and pepper until cooked through.
- Cook quinoa according to package instructions and set aside.
- In a bowl, combine cooked quinoa, greens, black beans, corn, cherry tomatoes, and cilantro.
- Slice the cooked chicken and add on top of the bowl. Garnish with avocado, lime wedges, and a dollop of Greek yogurt.
- Squeeze lime over the bowl and serve immediately.
Notes
For extra flavor, marinate the chicken with lime juice and spices beforehand.