Ingredients
- Boneless chicken (breast or thighs)
- 1 cup quinoa
- Fresh vegetables (bell peppers, cucumbers, cherry tomatoes)
- 2 ripe avocados
- 1 lime (juice)
- 2 cloves garlic
- 2 tbsp olive oil
- Fresh cilantro
- Salt and pepper to taste
- 1 tsp cumin
Instructions
- Marinate the chicken by combining olive oil, lime juice, minced garlic, cumin, salt, and pepper in a bowl. Coat the chicken and marinate for at least 30 minutes.
- Rinse the quinoa under cold water and cook it according to package instructions (usually 1 cup quinoa to 2 cups water).
- Grill the marinated chicken on medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest, then slice.
- Blend avocados, lime juice, garlic, olive oil, and salt until smooth to make the creamy avocado sauce.
- Assemble the bowls with quinoa, grilled chicken, fresh vegetables, and drizzle with avocado sauce. Finish with fresh herbs.
Notes
For a vegetarian option, substitute grilled tofu or roasted chickpeas for the chicken. Store leftovers in an airtight container for up to three days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free