Mexican chicken lunch bowls
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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 577
Author Alida Ryder

Ingredients

  • 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

Instructions

  • 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. 

Nutrition

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