Chicken Quinoa Bowl

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  • Level: Easy
  • Total: 50 min
  • Active: 40 min
  • Yield: 2 servings
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1/4 cup red quinoa

Zest and juice of 1 lime plus lime wedges, for serving

1/4 cup chopped fresh cilantro

Kosher salt 

Two 6-ounce chicken breasts 

2 tablespoons olive oil 

1 tablespoon taco seasoning 

Roasted Corn Salsa, recipe follows

1/2 avocado, sliced 

1/4 cup crumbled queso fresco 

1/4 cup sour cream 

Hot sauce, to taste 

Roasted Corn Salsa:

1/2 cup frozen roasted corn kernels, thawed

1/2 cup cherry tomatoes, halved 

1/4 cup diced red onion 

One 2-ounce jar pimientos, drained 

1 lime, juiced 

1 tablespoon chopped fresh cilantro

Pinch kosher salt


  1. 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.
  2. Meanwhile, preheat a grill for cooking at medium heat.
  3. 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.
  4. 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.

Roasted Corn Salsa:

  1. Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.