Mexican Chicken Quinoa Bowl Food

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.

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 SALAD

Steps:

• Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
• Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
• Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
• Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.

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.