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- 2 boneless, skinless chicken breasts - 1 cup uncooked quinoa - 2 cups chicken broth The chicken breasts form the heart of this bowl. They soak up the zesty lime flavor and stay juicy. Quinoa gives a nice texture and packs protein. Using chicken broth adds depth to the quinoa. - 1 large lime (juiced and zested) - 1/4 cup fresh cilantro, chopped (plus extra for garnish) - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Salt and pepper to taste Lime juice and zest brighten the dish. Fresh cilantro provides a fresh burst of flavor. Olive oil keeps the chicken moist while adding richness. Cumin and garlic powder bring warmth and depth. Salt and pepper round it all out. - 1 cup cherry tomatoes, halved - 1/2 cup black beans, rinsed and drained - 1 avocado, sliced - 1/2 cup corn (fresh, frozen, or canned) Cherry tomatoes offer sweetness and color. Black beans add protein and fiber. Creamy avocado enhances the bowl's richness. Corn adds a lovely crunch and sweetness. Together, these toppings create a colorful and tasty meal. {{ingredient_image_1}} To start, I mix the marinade in a bowl. I add lime juice, lime zest, olive oil, cumin, garlic powder, salt, and pepper. Stir it well to blend the flavors. Next, I add the chicken breasts and coat them evenly. For the best flavor, I let the chicken marinate for at least 30 minutes. If I have more time, I put it in the fridge for up to 2 hours. I rinse the quinoa under cold water to remove any bitterness. In a pot, I combine the rinsed quinoa with chicken broth. I bring it to a boil over medium heat. Once it boils, I reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. After the liquid is absorbed, I fluff the quinoa with a fork. This gives it a nice, light texture. I heat a grill pan or skillet over medium-high heat. I remove the chicken from the marinade and discard the marinade. I cook the chicken for 6-7 minutes on each side. To be sure it's done, I check that the internal temperature reaches 165°F (75°C). After cooking, I let the chicken rest for 5 minutes. This step helps the chicken stay juicy and flavorful. For each serving, I start with a base of fluffy quinoa. Then, I slice the rested chicken and arrange it on top. I add cherry tomatoes, black beans, corn, and sliced avocado. For a lovely touch, I drizzle some lime juice over the bowl and sprinkle fresh cilantro on top. This not only adds flavor but also makes the dish look beautiful. Marinating chicken adds great flavor. I recommend marinating for at least 30 minutes. For even more taste, try marinating up to 2 hours. The lime juice helps tenderize the chicken, making it juicy. If you need a substitute for lime, use lemon juice. You can also swap the olive oil for avocado oil. These changes keep the dish fresh and exciting. To cook perfect quinoa, rinse it under cold water first. This helps prevent it from being gummy. Use chicken broth instead of water for extra flavor. For larger servings, increase the quinoa and broth in a 1:2 ratio. This keeps the texture light and fluffy. Remember, quinoa cooks quickly. Keep an eye on it to avoid overcooking. This bowl pairs well with a side salad or roasted veggies. You can add a dollop of yogurt for creaminess. To keep components fresh, store toppings separately until serving. This way, everything retains its crunch. Drizzle with extra lime juice right before eating for a zesty kick. Enjoy the burst of flavors in every bite! Pro Tips Marinate Longer for More Flavor: If time allows, marinate the chicken for up to 2 hours in the refrigerator. This enhances the flavor and tenderness of the chicken. Use Fresh Ingredients: Opt for fresh cilantro and ripe avocados for the best taste and texture in your bowl. Fresh ingredients elevate the overall dish. Fluff the Quinoa: After cooking, make sure to fluff the quinoa with a fork to prevent it from becoming clumpy. This will give your bowl a light and airy base. Customize Your Bowl: Feel free to add or substitute other veggies like bell peppers or spinach, or swap the black beans for chickpeas for a different flavor profile! {{image_2}} You can switch the chicken for tofu or shrimp. Tofu gives a nice texture, while shrimp adds a seafood twist. Use firm tofu for the best results. For shrimp, cook them until they turn pink and curl. For cooking methods, grill or pan-sear your protein. For tofu, press it to remove water, then marinate and grill it. Shrimp cooks fast, so watch it closely. Feel free to add any veggies you love. Seasonal vegetables like bell peppers or zucchini work well. You can also include leafy greens like spinach or kale for extra nutrients. Try adding roasted sweet potatoes or broccoli for a hearty touch. These options not only boost flavor but also add vitamins and fiber. If you like heat, add jalapeños or your favorite spicy sauce. Slice fresh jalapeños and sprinkle them on top for a fresh bite. For sauce, drizzle some hot sauce or sriracha over the bowl. Adjust spice levels based on your taste. Start with a little, then add more if you want it spicier. This way, everyone can enjoy their meal just how they like it! To keep your chicken bowls fresh, store them in the fridge. Use airtight containers to avoid moisture loss. Glass or BPA-free plastic containers work best. Make sure to cool the bowls before sealing them. This helps prevent condensation. Label the containers with the date. You should eat leftovers within three days for the best taste. Reheat your chicken bowls with care. The microwave is a quick option. Use a microwave-safe dish and cover it to keep moisture. Heat in short bursts of 30 seconds, stirring in between. This helps restore flavor and texture. If you prefer, you can also use a skillet. Heat it on low and add a splash of broth. This keeps the chicken juicy. You can freeze your chicken bowls for later. It’s best to freeze individual components. Store the quinoa, chicken, and veggies in separate bags. This way, you can mix and match later. Use freezer-safe bags and remove as much air as possible. Thaw in the fridge overnight for the best flavor. To maintain taste, avoid thawing in the microwave. Reheat gently on the stove or in the oven. To keep the chicken juicy, marinate it well. Use lime juice, olive oil, cumin, and garlic powder. Let the chicken soak in the marinade for at least 30 minutes. If you have more time, marinate for up to 2 hours. This adds flavor and moisture. When you cook the chicken, use medium-high heat. Grill each side for 6-7 minutes. Check the internal temperature; it should reach 165°F (75°C). After cooking, let the chicken rest for 5 minutes. This helps keep the juices inside. Yes, you can make this recipe gluten-free. The quinoa in this bowl is naturally gluten-free. Just ensure your chicken broth is gluten-free too. Many brands offer gluten-free options. If you use canned corn or beans, check the labels. They should also be gluten-free. Many sides go well with this chicken bowl. Here are some great options: - Grilled veggies: Zucchini or bell peppers add a nice touch. - A fresh salad: Consider a simple green salad with a light dressing. - Tortilla chips: These add a fun crunch. - A fruit salsa: Mango or pineapple salsa can brighten the meal. You can store leftovers in the fridge for up to 3 days. Use an airtight container to keep them fresh. Label the container with the date. When you reheat, make sure the chicken reaches 165°F (75°C) again. This keeps the food safe to eat. This article covered how to make a zesty cilantro lime chicken bowl. We talked about the main ingredients, flavor enhancers, and tasty toppings. I explained how to marinate the chicken and cook perfect quinoa. You learned tips for serving and storing leftovers. In closing, this dish is versatile and packed with flavor. You can easily adjust it to fit your taste. Enjoy making your bowl and experimenting with different ingredients!

Zesty Cilantro Lime Chicken Bowl

A flavorful and healthy chicken bowl with quinoa, fresh vegetables, and a zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 2

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup uncooked quinoa
  • 2 cups chicken broth
  • 1 large lime (juiced and zested)
  • 0.25 cup fresh cilantro, chopped (plus extra for garnish)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 piece avocado, sliced
  • 0.5 cup black beans, rinsed and drained
  • 0.5 cup corn (fresh, frozen, or canned)

Instructions
 

  • In a bowl, combine lime juice, lime zest, olive oil, cumin, garlic powder, salt, and pepper. Add the chicken breasts and coat them well. Marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).
  • Rinse the quinoa under cold water. In a pot, combine it with chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and liquid is absorbed. Fluff with a fork and set aside.
  • Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade (discard the marinade) and cook for 6-7 minutes on each side, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C). Once done, allow the chicken to rest for 5 minutes before slicing.
  • In each serving bowl, start with a base of quinoa. Top with sliced chicken, cherry tomatoes, black beans, corn, and avocado slices.
  • Drizzle with additional lime juice and sprinkle with fresh cilantro on top. Serve immediately.

Notes

Marinating the chicken for longer enhances the flavor.
Keyword bowl, chicken, cilantro, healthy, lime, quinoa