Cilantro-Lime Chicken Bowls with Crispy Quinoa
Ingredients
- 1½ poundboneless, skinless chicken breast
- 1 cupquinoa
- 2 cupschicken broth
- 2lime
- ·cilantro
- ·red bell pepper
- ·cucumber
- ·avocado
- 3 tablespoonolive oil
- 3 clovegarlic
- ¾ teaspooncumin
- ·salt
- ·black pepper
Prep
- 01
Dice 1 red bell pepper into bite-sized pieces.
- 02
Dice 1 cucumber into bite-sized pieces.
- 03
Slice 1 avocado and mince 3 cloves garlic.
- 04
Roughly chop a generous handful of cilantro.
Method
- 01
Bring 2 cups chicken broth to a boil in a medium saucepan. Add 1 cup quinoa, stir, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- 02
While quinoa cooks, pat 1 1/2 pounds chicken breast dry and season both sides generously with salt, pepper, and 3/4 teaspoon cumin.
- 03
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 6–7 minutes per side until golden and an instant-read thermometer reads 165°F. Transfer to a cutting board.
- 04
Slice the cooked chicken into strips and toss with the juice of 1 lime, 3 minced garlic cloves, and 1 tablespoon olive oil.
- 05
Divide warm quinoa among bowls. Top each with sliced chicken, diced bell pepper, diced cucumber, and avocado slices.
- 06
Drizzle with the remaining 1/2 tablespoon olive oil and juice of 1 lime. Scatter cilantro over the top and season to taste with salt and pepper.
Spice Tips
For gentle heat, add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes to the chicken seasoning. A dash of hot sauce drizzled over the finished bowl adds brightness and warmth without overpowering the fresh lime and cilantro.
Make-ahead: cook the quinoa and chicken up to 1 day earlier and store separately in the refrigerator. Assemble bowls just before serving so the avocado and cilantro stay bright. Customize toppings with shredded cabbage, corn, or black beans if you'd like more heft.