Mexican Chicken And Quinoa Bowls Recipes

CHICKEN QUINOA BOWL

Steps:

• Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
• Meanwhile, preheat a grill for cooking at medium heat.
• Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
• Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
• Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.

GRILLED CHICKEN BURRITO BOWLS WITH AVOCADO SALSA

Steps:

• In a medium saucepan stir together quinoa and chicken broth. Bring to a boil over medium-high heat then cover, reduce heat to medium-low and allow to simmer for 15 minutes or until broth has been absorbed. Remove from heat and let rest 5 minutes.
• Meanwhile, heat a grill (or indoor grill, panini press, or cook over the stove in a grill pan) to 425 degrees F. In a small bowl whisk together ancho chili powder, cumin, garlic powder and 3/4 tsp salt and 1/4 tsp pepper. Pound chicken breasts to even out their thickness using the flat side of meat mallet. Brush both sides with the 1 1/2 tbsp olive oil then season both sides of chicken with the chili powder mixture (use all of it). Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side (or about 4 minutes total if using an indoor electric grill or panini press set at high heat or sear). Transfer chicken to a plate, cover and let rest 5 minutes then cut into pieces, season with more salt to taste if desired.
• While the chicken is resting, prepare avocado salsa. In a medium mixing bowl gently toss together tomatoes, avocados, red onion, jalapeno, garlic, lime juice, olive oil, cilantro and season with salt and pepper to taste.
• To assemble burrito bowls, divide quinoa among serving bowls. Top with chicken, corn, black beans, cheese, avocado salsa and Greek yogurt. Serve immediately.

MEXICAN CHICKEN AND QUINOA BOWLS

Steps:

• Rinse quinoa for about 30 seconds.
• Combine quinoa and water in saucepan and bring to a boil. Decrease heat to low and cook until quinoa has absorbed all of the water.
• Coat chicken in olive oil, a dash of salt, pepper,1 pressed garlic clove (or a dash of garlic salt) and if you have some cumin and chili powder, sprinkle a little on. Bake until done. Time will vary depending on size of chicken breast. Slice and enjoy. Or prep ahead.Alternatively, pan fry the chicken breast or cook it in a slow cooker.
• To assemble bowls -divide quinoa between two bowls, and divide toppings between the bowls-chicken, black beans, cheddar cheese, avocado and sour cream. Enjoy!

MEXICAN CHICKEN QUINOA BOWL

Steps:

• To prepare the chicken marinade, pour the lime juice,3 tablespoons olive oil and water in a large resealable bag. Add the honey, salt, cumin, garlic powder, black pepper, onion powder and chili powder to the bag.
• Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in the fridge - marinate at least 2 hours or up to 8 hours.
• In a large pan, heat the 2 teaspoons of olive oil over medium-high heat. Add the peppers and onions and cook for 5-6 minutes or until tender and slightly charred. Season to taste with salt and pepper.
• Remove the peppers and onions from the pan; place them on a plate and cover with foil to keep warm.
• Wipe out the pan with a paper towel then remove chicken from the marinade and add it to the pan. Cook over medium heat for 4-5 minutes on each side or until cooked through.
• Cut the chicken into cubes. Divide the quinoa evenly between four bowls. Top the quinoa with the chicken, vegetables, black beans, corn, salsa, and sour cream, then serve.