Mexican Grilled Chicken Bowl (1)

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!