Mexican Grilled Chicken Bowl

Ingredients

▢1 lb Chicken Breast

▢2-3 Tbsp Lime Juice

▢1 Tsp Honey

▢1 Tsp Ground Cumin

▢1 Tsp Ground Coriander

▢½ Tsp Cayenne Pepper

▢3 Tbsp Olive Oil divided

▢Sea salt and pepper, to taste

▢2 Cups Cooked Quinoa

▢2 Cups Sweet Corn

▢2 Cups Cherry Tomatoes Halves

▢1 Avocado sliced

▢1 Small Red Onion sliced

▢Fresh Cilantro to garnish

▢1 Lime juiced

▢Lime Wedges to serve

Instructions

In a mixing bowl combine 1 tablespoon of olive oil with honey, lime, cumin, coriander, cayenne pepper and a pinch of salt. Add in chicken breast and mix to coat well on all sides.

Heat a grill pan or an outside grill over medium-high heat and cook the chicken until cooked through and no longer pink in the inside, 10-12 minutes. Set aside on a chopping board and allow it to rest for 5 minutes, then slice it.

In a large bowl mix quinoa, sweet corn, tomatoes, onions, and fresh chopped cilantro. Drizzle with 1 tablespoon olive oil, lime juice and season with salt and pepper to taste, then mix to combine.

Divide quinoa mixture among 4 bowls, then top with sliced grilled chicken and avocado. Enjoy!

Notes

if you prefer shrimp over chicken go ahead and make the switch.

you may use boneless chicken thighs instead of chicken breast.

use rice instead of quinoa

instead of honey, you may use agave or brown sugar