Mexican Grilled Chicken Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
528 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Grilled Chicken Bowl
Description
The Mexican Grilled Chicken Bowl highlights grilled chicken breasts marinated in a blend of lime juice, honey, and warming spices like cumin, coriander, and cayenne pepper, giving the meat a subtle heat and citrus aroma. After grilling, the resting and slicing maintain its juiciness. The bowl is built on a quinoa base that incorporates sweet corn, cherry tomatoes, red onion, and chopped cilantro dressed with olive oil and additional lime juice for freshness and texture contrast. Creamy avocado slices finish the dish, adding richness to each bite.
The combination of ingredients delivers a meal with layers of fresh and grilled flavors punctuated by citrus notes and mild spice. The quinoa salad offers a light, textured base, while the grilled chicken provides protein with a hint of char. This dish is suitable for a wholesome lunch or dinner and can be customized with rice or different protein choices as noted in the recipe.
As a practical tip, you may swap chicken breast for chicken thighs or shrimp, and agave or brown sugar can replace honey in the marinade. Using rice instead of quinoa is also an option depending on preference or availability.
Ingredients
- 1 lb chicken breast
- 2-3 Tbsp lime juice
- 1 Tsp honey
- 1 Tsp cumin ground
- 1 Tsp ground coriander
- ½ Tsp cayenne pepper
- 3 Tbsp olive oil divided
- sea salt to taste
- black pepper to taste
- 2 Cups quinoa cooked
- 2 Cups sweet corn
- 2 Cups cherry tomatoes halves
- 1 avocado sliced
- 1 small red onion sliced
- cilantro fresh, for garnish
- 1 lime juiced
- lime wedges to serve
Instructions
- 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 on 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, and 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!
Notes
- Substitute chicken breast with boneless chicken thighs or shrimp to vary the protein.
- Swap honey for agave syrup or brown sugar in the marinade if preferred.
- Use cooked rice instead of quinoa for the grain base if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 50g | 17% |
| Protein | 33g | 66% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 73mg | 24% |
| Sodium | 153mg | 6% |
| Potassium | 1219mg | 26% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 36.8mg | 41% |
| Calcium | 55mg | 6% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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