If you're craving a burst of flavor that transports you straight to the heart of Mexico, look no further than this vibrant Cilantro Lime Chicken Bowl! Bursting with the zesty freshness of lime and the aromatic allure of cilantro, this dish is not just a meal; it's a culinary experience that will tantalize your taste buds. Perfect for a quick weeknight dinner or a delightful lunch, this bowl combines wholesome ingredients like protein-packed chicken, fluffy quinoa, and creamy avocado, all drizzled with a refreshing cilantro-lime dressing. Ready to make your taste buds dance? Let’s dive into this easy-to-follow recipe that promises to impress!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 2 cups cooked quinoa
- 1 lb chicken breast, grilled and sliced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 cup black beans, rinsed
- 1 cup corn
- 1 avocado, diced
- Salt and pepper to taste
Instructions
- Begin by preparing the quinoa. If you haven't already cooked it, rinse 1 cup of dry quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the water has been absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- While the quinoa is cooking, prepare the chicken breast. Season the 1 lb of chicken breast with salt and pepper to taste. Heat a grill pan or outdoor grill over medium-high heat. Once hot, add the chicken breast and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
- In a mixing bowl, combine the chopped cilantro and the juice of 1 lime. This will be used as a fresh dressing for the bowl. Stir well to combine the flavors.
- In a large serving bowl, layer the cooked quinoa as the base. Add the grilled and sliced chicken on top of the quinoa.
- Next, add 1 cup of rinsed black beans and 1 cup of corn evenly over the chicken. These ingredients will add protein and sweetness to the bowl.
- Dice 1 avocado and sprinkle it over the top of the bowl for creaminess and flavor.
- Finally, drizzle the cilantro-lime dressing over the entire bowl, ensuring that all ingredients are well-coated. Adjust seasoning with additional salt and pepper if desired.
- Serve the Cilantro Lime Chicken Bowl immediately, enjoying the vibrant flavors and textures. This dish can also be stored in the refrigerator for up to 2 days if you have leftovers.
Tips
- Perfectly Cooked Quinoa: Rinse your quinoa thoroughly to remove any bitterness, and ensure you use the right water-to-quinoa ratio (2:1) for fluffy results. Let it sit covered after cooking for added fluffiness.
- Grilling Chicken: For juicy chicken, let it rest after grilling. This allows the juices to redistribute, keeping every bite succulent. Use a meat thermometer to check for doneness (165°F or 75°C).
- Customize Your Bowl: Feel free to add other toppings like diced tomatoes, jalapeños, or shredded cheese for extra flavor and texture. This recipe is versatile, so make it your own!
- Make-Ahead Dressing: Prepare the cilantro-lime dressing in advance and store it in the fridge. This not only saves time but allows the flavors to meld beautifully.
- Storage Tips: If you have leftovers, store the components separately to maintain freshness. The bowl can be kept in the refrigerator for up to 2 days, making it a great option for meal prep!
Nutrition Facts
Calories: 480kcal
Carbohydrates: 45g
Protein: 40g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 95mg
