Lunch / Dinner
Quito Quinoa Bowl with grilled chicken
Quinoa takes the lead in this quasi-South American-themed bowl, bolstered with chicken, corn, and beans. Let’s go bowling.
Ingredients
Instructions
Whisk together 2 Tbsp. garlic, 2 Tbsp. oil, lime juice, honey, cumin, paprika, and oregano; season with salt and black pepper. Add chicken; marinate while preparing quinoa.
Prepare quinoa according to package directions, then stir in pico de gallo.
Melt butter with remaining 1 Tbsp. oil in a skillet over medium-high heat. Add onion and remaining 1 Tbsp. garlic; sauté until onion softened, 3 minutes. Stir in corn; sauté until beginning to brown, 5 minutes. Combine quinoa and corn mixtures.
Heat a grill pan over high. Transfer chicken to a plate; discard marinade. Pat chicken dry with paper towels and coat with nonstick spray. Grill chicken until grill marks appear, 5 minutes; flip and grill until a thermometer inserted into the thickest part registers 165°. Let chicken rest 3–5 minutes before slicing.
Top quinoa mixture with chicken, queso fresco, and cilantro; serve with lime wedges.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 1003
% Daily Value*
Total Fat 46g 70%
Saturated Fat 11g 55%
Cholesterol 238mg 79%
Sodium 1363mg 56%
Carbs 89g 29%
Protein 61g
*Percent Daily Values are based on a 2,000 calorie diet.