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Chipotle Lime Chicken Quinoa Bowls


  • Yield: 2 1x
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Ingredients

FOR THE CHICKEN:

  • 4 wooden or medal skewers
  • 2 boneless, skineless chicken breasts, cut into 2 inch pieces
  • 2 T olive oil
  • 1/2 T chipotle chili powder
  • 1 tsp cumin
  • 1 T chipotle paste
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Zest and Juice of 1 lime

FOR THE BOWLS:

  • 1/4 c hummus
  • 1/2 zucchini squash, sliced into rounds and grilled or roasted
  • 1/2 avocado, sliced
  • A few slices of red bell pepper
  • 2 c shredded romaine
  • 1/2 c cooked quinoa
  • lime wedges, for serving
  • Cilantro, for serving

Instructions

  1. Prepare marinade ingredients in a medium sized bowl. Add chicken to bowl. and toss to coat. Cover and transfer to fridge for 2-3 hours.
  2. Preheat your grill or grill pan and lightly coat with oil. Grill the zucchini slices for a few minutes on each side.
  3. Thread the chicken onto skewers, and grill for 6-8 minutes each, turning halfway through.
  4. To assemble bowls, divide the quinoa into two bowls, followed by hummus, grilled zucchini, romaine, avocado, red pepper, chicken skewers. Sprinkle with fresh cilantro and serve with lime wedges.

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