Cilantro Lime Chicken Quinoa Bowls
Quinoa bowls give me a reason to switch things up from rice, and this one leans on cilantro and lime to keep the whole thing tasting fresh. It's become one of my regular lunches whenever I want something a little brighter than my usual chicken and rice combination.
Quinoa brings its own protein to the table on top of the chicken, which is part of why this bowl keeps me full longer than a plain rice base would. Black beans and corn round it out with the same heartiness I look for in a Tex-Mex style bowl.
Lime juice and cilantro do a lot of the flavor work here without needing a heavy sauce, which keeps the whole bowl feeling light. I always add the avocado right before eating so it doesn't brown sitting in the container.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let the chicken cool before dividing everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This quinoa bowl is one of my go-to options when I want something a little different from rice.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Cilantro Lime Chicken Quinoa Bowls
YIELD
10 portions
ESTIMATED NUTRITION
565 calories • 51g protein • 52g carbs • 17g fat per portion
What I really like about this recipe is how much the lime and cilantro brighten up a straightforward chicken and quinoa bowl.
Ingredients
• 3 3/4 lb boneless chicken breast, diced
• 7 1/2 cups cooked quinoa
• 2 1/2 cans black beans, drained
• 2 1/2 cups corn
• 2 1/2 avocado, sliced
• 2 1/2 tbsp olive oil
• 5 tbsp lime juice, cilantro, and cumin
• salt and pepper
Directions
1. Toss chicken with oil, lime juice, cumin, salt and pepper.
2. Sear in a hot pan for 6–8 minutes, until cooked through.
3. Divide chicken over quinoa with beans and corn.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado and fresh cilantro just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
