Chicken quinoa bowl: The Lemon Bowl

Liz DellaCroce of The Lemon Bowl knows a thing or two about creating meals that are a feast for the eyes and your taste buds. This bowl is like a rainbow of health you won't want to finish.

Chicken quinoa bowl: The Lemon Bowl

For even more kitchen inspiration for breakfast, lunch or dinner, take a look at The Lemon Bowl and dig in. 

Serves 4 Prep time 15 Cook time 15

Gluten-free

Ingredients

  • 185g quinoa prepared according to package instructions
  • 2 avocados pitted and sliced
  • 4 tablespoons salsa
  • PICKLED RED ONION
  • 1 red onion thinly sliced
  • 50ml lime juice
  • 1/2 teaspoon salt
  • MEXICAN CHICKEN
  • 1 tablespoon olive oil
  • 20 ounces chicken breasts, boneless and skinless - cubed
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne optional

Method

  1. To prepare the pickled onions, place onions, lime juice and salt in a bowl and toss well. Let sit for 15 minutes or longer; set aside until you're ready to assemble bowls.
  2. Meanwhile, place the chicken cubes in a medium bowl and season with all of the spices - cumin through to cayenne. Toss well to coat evenly.
  3. Heat olive oil in a large sauté pan over medium-high heat. Add chicken and sauté until cooked through and slightly browned, about 7-9 minutes; set aside until you're ready to assemble bowls.
  4. To assemble bowls, divide cooked quinoa evenly between four dishes. Top with equal parts of the sautéd chicken, avocado slices, salsa and pickled onions. Serve warm, room temperature or chilled.

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