Chipotle Chicken Quinoa Bowl

My Tex-Mex take on a quinoa grain bowl!

I pile quinoa, grilled chicken, and fresh corn pico into a bowl. Everything is brought together with a heaping spoon of guacamole and a drizzle of limey cilantro dressing.

Since prepping the chicken and pico myself, I opted to pick up some store-bought guacamole and cilantro dressing to make light work during the week. But making these mix-ins from scratch will only elevate this delicious bowl!

If serving a crowd, consider offering a few different cheeses, dressings and maybe even a salsa for ultimate bowl customization! Everyone loves a dinner bar with loads of different toppings.

Chipotle Chicken Quinoa Bowl

Ingredients

For the marinade

·       2 tbsp diced chipotles in adobo

·       1 tbsp honey

·       1 tbsp olive oil

·       Juice of 2 limes

·       1 garlic, minced

·       1 tsp chili powder

·       ½ tsp cumin

·       1 tsp salt

·       ½ tsp pepper

For the corn pico

·       2 cups fresh corn kernels (about 4 ears)

·       1 cup grape tomatoes, sliced in half

·       1 english cucumber, diced small

·       2 tbsp red onion, minced

·       ¼ cup fresh cilantro, chopped

·       Juice of 2 limes

·       1 tbsp olive oil

·       Pinch of salt

For the quinoa bowls

·       2 boneless skinless chicken breasts

·       3 cups chicken stock

·       1 1/2 cups quinoa

·       1 cup guacamole

·       4oz queso fresco, crumbled

·       Creamy cilantro dressing (such as Bolthouse Avocado Cilantro dressing), as desired

·       Lime wedges, for serving

For the marinade… combine all the ingredients in a small measuring cup using a whisk.

For the pico… combine all the ingredients in a large bowl. Cover and chill until ready to serve.

For the bowl… Place the chicken breasts flat in a large gallon-sized plastic bag. Remove the air from the bag and seal closed. Using a meat mallet, pound the chicken to a uniform thickness. Pour the marinade into the bag with the chicken. Seal the bag and allow to marinate for at least 30 minutes or overnight in the fridge.

About twenty minutes before cooking the chicken, remove the chicken from the fridge to sit at room temperature, and preheat the grill. Cook chicken over medium-high heat on the grill for 6 to 8 minutes per side (or roast in the oven at 425 for about 22 minutes). Allow the chicken to rest under foil for at least 5 minutes before dicing.

While the chicken cooks, prepare the quinoa. Bring the chicken stock to a boil in a small saucepot. Add the quinoa, cover and reduce to a simmer. Cook for 15-20 minutes until tender and the chicken stock has fully absorbed.

Spoon quinoa into a bowl and top with a pile of the corn pico, heaping spoonful of the cooked & diced chicken, generous dollop of guacamole, sprinkle of queso fresco, and drizzle of cilantro dressing. Serve with an extra lime wedge. Bowl can be served warm or at room temperature.

Serves 4

Gluten Free Friendly!