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Honey Lime Chicken & Corn Avocado Quinoa Bowl Recipe

Honey Lime Chicken & Corn Avocado Quinoa Bowl Recipe
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★★★★★

5 from 20 reviews

This Honey Lime Chicken & Corn Avocado Quinoa Bowl is a vibrant and healthy meal that combines tender, juicy chicken marinated in a sweet and tangy honey lime sauce with a fresh and colorful quinoa base topped with a refreshing corn and avocado mix. Perfect for a nutritious lunch or dinner, this bowl offers a perfect balance of protein, fiber, and healthy fats, enhanced with a optional creamy yogurt drizzle for added flavor.

Ingredients

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Honey Lime Chicken

  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 1/2 tbsp honey
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Quinoa Base

  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium chicken broth
  • 1/4 tsp salt

Corn Avocado Mix

  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 ripe avocado, diced
  • 1/4 cup cherry tomatoes, halved
  • 2 tbsp red onion, finely chopped
  • 1 tbsp fresh cilantro or parsley, chopped
  • 1 tbsp lime juice
  • Pinch of salt

Optional Drizzle

  • 1/4 cup Greek yogurt
  • 1 tsp honey
  • 1 tsp lime juice

Instructions

  1. Cook the Quinoa: In a medium saucepan, combine rinsed quinoa, water or low-sodium chicken broth, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 12 to 15 minutes until the liquid is fully absorbed. Remove from heat and fluff the quinoa gently with a fork to separate the grains.
  2. Prepare the Honey Lime Chicken Marinade: In a mixing bowl, whisk together olive oil, honey, fresh lime juice, lime zest, garlic powder, smoked paprika, salt, and black pepper until well combined. Add the chicken breasts to the marinade and coat them thoroughly, ensuring they are evenly covered with the mixture.
  3. Cook the Chicken: Heat a grill pan or skillet over medium heat. Cook the marinated chicken breasts for about 5 to 7 minutes per side, or until the internal temperature reaches 75°C (165°F) indicating they are fully cooked. Once done, let the chicken rest for a few minutes before slicing it thinly.
  4. Make the Corn Avocado Mix: In a bowl, gently combine the corn kernels, diced avocado, halved cherry tomatoes, finely chopped red onion, chopped cilantro or parsley, lime juice, and a pinch of salt. Toss carefully to mix without mashing the avocado.
  5. Prepare the Optional Drizzle: In a small bowl, stir together Greek yogurt, honey, and lime juice until smooth and creamy. This adds a refreshing tangy element to the bowl.
  6. Assemble the Bowl: Divide the fluffed quinoa between serving bowls. Top each portion with slices of the honey lime chicken and a generous scoop of the corn avocado mix. Drizzle with the prepared Greek yogurt sauce if desired to finish the dish with a creamy touch.

Notes

  • Use low-sodium chicken broth instead of water to add more flavor to the quinoa.
  • Fresh lime juice and zest enhance the brightness of the marinade, but bottled lime juice can be used in a pinch.
  • For a smoky flavor, consider grilling the corn before mixing it in the salad.
  • The optional yogurt drizzle can be omitted to make this recipe dairy-free.
  • Cook chicken thoroughly to an internal temperature of 75°C (165°F) for safety.
  • Leftover honey lime chicken can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: honey lime chicken, quinoa bowl, avocado corn salad, healthy chicken recipe, grilled chicken bowl

Find it online: https://maicook.com/honey-lime-chicken-and-corn-avocado-quinoa-bowl-recipe/