Ingredients
2 boneless chicken breasts
1 medium jalapeno, sliced
1 cup quinoa, rinsed
1 cup black beans, drained
1 cup corn kernels
1/4 cup cilantro, chopped
1/4 cup red onion, diced
1 avocado, sliced
1 lime, juiced
1/4 cup plain Greek yogurt (for dressing)
1 tbsp mayonnaise (for dressing)
1 tbsp ranch seasoning (or 1 tsp dried dill + ½ tsp garlic powder)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
Optional: cherry tomatoes, diced bell peppers
Instructions
Preheat oven to 400°F (200°C) or heat grill pan.
Pat chicken dry; season with garlic, cumin, paprika, salt, and pepper.
Place on baking sheet/grill pan; cook 12-15 minutes until internal temperature reaches 165°F.
Meanwhile, cook quinoa in 2 cups water/broth. Drain, fluff.
Whisk Greek yogurt, mayonnaise, ranch seasoning, and lime juice for dressing.
Toss black beans, corn, jalapeno, quinoa, red onion, and cilantro.
Slice chicken; assemble bowls with chicken, veggie mix, dressing, avocado, and cilantro-lime drizzle.
Notes
Use halal chicken if needed. Adjust jalapeno slices for spice level. Store leftovers in airtight containers for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Meals
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 13g
- Protein: 40g
- Cholesterol: 85mg