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These Grilled Chicken Lime Bowls are an excellent dinner option your family will ask you to make over and over again. They also make a great meal prep option to make for lunches for the week! No matter what way you make these healthy bowls with cilantro lime quinoa, they are sure to be a hit!
When it comes to a healthy dinner option, you want something that packs the flavor but doesn’t take too long to make. These Grilled Chicken Lime Bowls are the perfect balance of flavor and ease. You can also make this recipe as a meal prep option for weeks you want to have your lunches done in advance. So, either way you make it, this recipe will not disappoint.
HOW TO MAKE GRILLED CHICKEN LIME BOWLS
Because flavor is important, start by making the marinade for the grilled chicken. In a small bowl, mix together 1/4 c olive oil, 1/2 tsp black pepper, 1/4 tsp salt, 1 Tbsp agave, 2 Tbsp chopped cilantro, 1 Tbsp chili powder, 2 tsp cumin powder, 2 tsp garlic powder, 1/2 tsp onion powder, and also 1/2 tsp cayenne powder.
Once the marinade for these chicken lime bowls is mixed up, add the marinade into a gallon ziplock bag with the chicken. Then, turn the chicken in the ziplock, until they are coated in the marinade and allow the chicken to marinate for 2 hours.
Once the chicken has marinated for 2 hours, heat the grill or a grill pan on high-heat. Once it is hot, grill the chicken for 6 minutes per side, or until cooked through and the juices run clear. By the time your grilled chicken reads 165°F, remove it from the heat, slice into strips, and set it aside.
In a medium sauce pan, stir together 1 cup of rinsed quinoa with 2 cups of chicken stock. Then bring the mixture to a boil over high heat. After bringing to a boil, reduce the heat to low, cover and cook for 15 minutes. When the quinoa has cooked, stir it well before adding 1 Tbsp lime juice, 2 Tbsp fresh chopped cilantro, 1/2 tsp salt, and 1/2 tsp pepper. Stir the quinoa thoroughly before serving.
Finally, to assemble your Grilled Chicken Lime Bowls, begin with a healthy serving of spring greens. Then top with a scoop of cilantro lime quinoa and sliced chicken. You can finish the bowl off by adding tomatoes, avocado, cilantro, red and green onion.
VARIATIONS TO GRILLED CHICKEN LIME BOWLS
When I think about a healthy Grilled Chicken Lime Bowls, I see the possibility for many variations. Without losing flavor, you can swap the chicken with shrimp or flank steak. Now, if you choose to swap the meat, you will want to make sure you adjust the cooking time.
While cilantro-lime quinoa is the healthier option, if you don’t have quinoa you can replace quinoa with rice and make a cilantro lime rice for your bowl.
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Chicken Quinoa Bowl
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 tsp canola oil
- MARINADE
- 1/4 cup olive oil
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 Tbsp agave
- 2 Tbsp chopped cilantro
- 1 Tbsp chili powder
- 2 tsp cumin powder
- 2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- CILANTRO LIME QUINOA
- 1 cup uncooked quinoa, rinsed
- 2 cups chicken stock
- 1 Tbsp fresh lime juice
- 2 Tbsp freshly chopped cilantro
- 1/2 tsp salt
- 1/2 tsp black pepper
- TOPPINGS
- 2 cupa mixed spring greens
- 1/4 cup chopped red onion
- 1 cup halved cherry tomatoes
- 1/4 cup sliced green onion
- 1 avocado, sliced
- Freshly chopped cilantro
- Lime wedges
Instructions
- To start, in a small bowl, whisk together ingredients for the marinade. Add marinade to a ziplock bag with the chicken breasts, turning the chicken breasts to coat. Seal the bag and then marinate for 2 hours.
- After the chicken has marinated, heat grill or grill pan over high heat. Once hot, cook the chicken for approximately 6 minutes per side, until cooked through and juices run clear. Then remove from heat and slice.
- In a medium saucepan, add quinoa and chicken stock and then stir. Bring the mixture to a boil over high heat. Reduce heat to low, cover and cook for 15 minutes. Stir well before adding lime juice, cilantro, salt and pepper, stirring to combine.
- To assemble the bowls, start with a base of quinoa and greens. Top with tomatoes, chicken, avocado, green onion and cilantro. Serve with lime wedges.
Notes
- A ziplock bag is a great way to marinade the chicken and reduces clean up. You can use a bowl if you like, make sure the chicken is covered fully by the marinade.
- Use a preheated grill.
- Brush some oil on the grill before cooking the chicken, this prevents the chicken from tearing when you flip/remove it.
- White quinoa has the most neutral, easy-to-love flavor — start with this one if you haven't tried quinoa before.
- Make sure to rinse the quinoa before cooking it. This removes the saponin which can give the quinoa a soapy, bitter flavor.
Nutrition
this helped me change my lifestyle. I would pay a lot to have this meal again.
Really good!
Hi Sonia
Thanks so much for the review. Glad you enjoyed the recipe.