Southwest chicken quinoa bowl
Prep time: 
Cook time: 
Total time: 
Serves: 2 bowls
  • For the cilantro lime chicken
  • 2 boneless skinless chicken breasts
  • the juice/zest of 2 limes
  • 1 tbsp of honey
  • 3-4 garlic cloves
  • handful of cilantro, chopped
  • 3 tbsp of olive oil
  • salt/pepper
  • For the bowl
  • 3 cups of cooked quinoa (cook according to package)
  • 2 cups of shredded cilantro lime chicken
  • 1 ear of corn
  • 1 avocado, sliced
  • 1 cup of black beans
  • 1 cup of cherry tomatoes, halved
  • 1 jalapeno, sliced thinly
  • 2 tortillas
  • Cilantro vinaigrette dressing
  • 1 shallot, cut into small pieces
  • handful of cilantro leaves
  • 2 tbsp of citrus vinegar
  • 3 tbsp of olive oil
  • salt/pepper
  1. For the cilantro lime chicken
  2. In a shallow baking dish, add lime juice/zest, honey, garlic, cilantro, olive oil, and salt/pepper. Mix to combine. Reserve 2 tbsp of marinade (before adding the chicken!) in a separate bowl and set it aside.
  3. Add chicken to the marinade in the backing dish. Allow the chicken to marinate for an hour.
  4. Heat oven to 425.
  5. Remove chicken from marinade and place on an oiled sheet pan. Roast chicken for 20-25 minutes, until chicken is golden brown.
  6. Allow chicken to rest/cool. Using a small bowl and two forks, shred chicken into small pieces. Add reserved marinade and coat chicken evenly. Set chicken aside. (Chicken can be made 1-2 days in advance).
  7. For the bowl
  8. Over medium low heat, heat a grill pan (or cast iron skillet). Place the ear of corn in the skillet and allow it to "blister", turning it every minute or two. Once corn is evenly brown on all sides (about 5 minutes), remove from heat, allow it to cool, and then using a chefs night carefully cut all the kernels from the cob. Set aside
  9. Meanwhile, heat a cast iron skillet (or you can use the same one you cooked the corn in) over medium heat, and add about 1 tbsp of olive oil. Add a tortilla shell and allow it to brown evenly. Flip to the second side after about a minute and continue to cook. Once shell is evenly browned, remove it to a paper towel (continue to cook additional shells if you wish). Once the shell has cooled enough to touch, slice into thin strips. Set aside.
  10. To prepare bowls, using 2 large soup bowls, add 1 and ½ cups of quinoa to the base of each bowl. Top each bowl with a cup of the shredded cilantro lime chicken, ½ a cup of black beans, ½ a one avocado, a handful of the grilled corn, ½ cup of tomatoes, a few slices of jalapeno, and a tortilla strips. Top with cilantro lime dressing
  11. For the cilantro vinaigrette
  12. In a high speed blender, add the cut up shallot, cilantro, vinegar, and salt/pepper. Mix on low speed for 15-20 seconds. Slowly, drizzle in the olive oil with the blender running. Continue to blend for another 15-30 seconds (careful not to over-heat the dressing or it will turn the dressing from a bright green to brown).
Recipe by at