Creamy Cilantro Chicken Quinoa Bowl

Servings: 2

Prep: 45 min

Cook: 45 min

Total: 1.5 hour

Ingredients

Main Ingredients

• 2 chicken breasts

• 1 cup cooked quinoa

• 1/2 cup diced cocumbers

• 1/2 a bell pepper, diced

• 1/2 cup fire-roasted corn kernels

• 1/2 cup black beans

• 1 avocado, diced

Chicken Seasoning

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp smoked paprika

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp salt

• 1/8 tsp black pepper

• Pinch of oregano

• 1 tsp olive oil

• zest of 1/2 lime

Creamy Cilantro-Lime Sauce

• 1/4 cup plain Greek yogurt

• 1 Tbsp mayo

• 2 Tbsp chopped cilantro

• 1 garlic clove, grated

• Juice of 1/2 lime

• 1/2 tsp honey

• 1/4 tsp cumin

• Pinch of salt

• Pinch of pepper

Optional Toppings

• Green onions, chopped

• Lime wedges, to squeeze over final product

• Extra chopped cilantro

• 1/4 cup pepitas

• Sprinkle of chia seeds

• Pickled red onions

• Crumbled queso fresco

Directions

Season chicken: Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, olive oil, and lime zest. Rub over chicken and let sit 15–30 minutes if possible.

Cook chicken: Sear in a hot skillet 5–7 minutes per side until the internal temperature reaches 165°F. Rest 5 minutes, then slice.

Make the sauce: Whisk together Greek yogurt, mayo, cilantro, grated garlic, lime juice, honey, cumin, salt, pepper, and a splash of water until smooth.

Prep the bowl: Cook quinoa (if needed). Dice the cucumber and avocado. Slice green onions. Drain the corn. Crumble the queso fresco.

Assemble: Divide quinoa between bowls. Top with chicken, avocado, cucumber, corn, pickled red onions, green onions, pepitas, and queso fresco.

Finish: Drizzle generously with the cilantro-lime sauce and serve with a lime wedge.

Drea's Hot Tips

1. This cilantro-lime sauce is similar to my Peruvian chicken recipe sauce. It's delicious, but makes the recipes taste too similar. Going to work on a different southwest style sauce for next time!