Mexican chicken lunch bowls

Mexican chicken lunch bowls

Juicy chicken breasts on top of fluffy quinoa and bulgur wheat with creamy avo and charred sweet corn is the perfect healthy make-ahead lunch. 
Course Easy Dinner, Lunch, Lunch box
Cuisine American, Mexican
Keyword chicken breasts, lunch bowls, make ahead lunch
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 577kcal
Author Alida Ryder


  • 4 chicken breasts
  • 3 tbsp olive oil
  • 2-3 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1-2 tsp chipotle powder
  • 2 tsp salt
  • 1 tsp pepper

For the quinoa and bulgur wheat

  • 3/4 cup bulgur wheat
  • 3/4 cup quinoa
  • 3 cups water/stock
  • 1 tsp salt

For the lunch bowls

  • 2 cups sweet corn
  • 2 cups cherry tomatoes halves
  • 1 avocado sliced
  • lime wedges to serve
  • salt and pepper to serve


  • Combine all the marinade ingredients and mix well. Pour over chicken and allow to marinade for 30 minutes up to 24 hours. 
  • To cook the grains, combine the bulgur wheat and quinoa in a saucepan with the water and salt. Bring to a boil and lower the heat. Allow to simmer for 20 minutes or until the water has evaporated then cover with a lid and switch off the heat. Allow to steam for 30 minutes. 
  • Heat a non-stick frying pan over medium-high heat then cook the chicken until golden brown on both sides and cooked to your preference. Remove from the pan and allow to rest. 
  • Add the sweetcorn the pan the chicken was cooked in and allow to cook for 5 minutes. 
  • Slice and serve the chicken over the grains with the charred corn, sliced avocado and cherry tomatoes. 


Calories: 577kcal | Carbohydrates: 51g | Protein: 30g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 1642mg | Potassium: 1007mg | Fiber: 10g | Sugar: 5g | Vitamin A: 925IU | Vitamin C: 29.4mg | Calcium: 46mg | Iron: 3.9mg