Description
These Chicken Quinoa Bowls with Coconut Lime Drizzle are a healthy, satisfying meal bursting with flavor. Enjoy tender chicken, fluffy quinoa, and a creamy, zesty drizzle that transforms simple ingredients into an extraordinary culinary experience.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 can (13.5 oz) full-fat coconut milk
- Juice of 2 limes (about ¼ cup)
- Zest of 1 lime
- 1–2 tablespoons honey or maple syrup
- 1 teaspoon freshly grated ginger
- ¼ cup finely chopped fresh cilantro
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- ½ cup black beans, rinsed and drained (optional)
Instructions
- Measure out 1 cup of quinoa and rinse it thoroughly under cold running water for at least 30 seconds until the water runs clear.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water (or vegetable broth) and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until all the liquid has been absorbed.
- Remove from heat and let it stand covered for another 5 minutes. Fluff with a fork and set aside.
- While the quinoa is cooking, pat dry and cut the chicken into 1-inch cubes. Toss the chicken with 1 tablespoon of olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon paprika.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4-6 minutes until golden brown and cooked through. Remove from skillet and set aside.
- In a small bowl, whisk together the coconut milk, lime juice, lime zest, honey or maple syrup, ginger, and cilantro until well combined.
- Dice the red bell pepper, slice the red onion, halve the cherry tomatoes, and dice the avocado. If using black beans, rinse and drain them.
- Divide the cooked quinoa among 4 serving bowls. Arrange the cooked chicken over the quinoa and scatter the fresh vegetables around the chicken.
- Spoon the Coconut Lime Drizzle over everything and garnish with extra cilantro or a lime wedge. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: For a vegan option, substitute chicken with tofu or chickpeas and use maple syrup instead of honey. Store components separately for meal prep and assemble just before serving for the best texture.