| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 2 servings |
Ingredients
- 1/4 cup red quinoa
- Zest and juice of 1 lime plus lime wedges, for serving
- 1/4 cup chopped fresh cilantro
- Kosher salt
- Two 6-ounce chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- Roasted Corn Salsa, recipe follows
- 1/2 avocado, sliced
- 1/4 cup crumbled queso fresco
- 1/4 cup sour cream
- Hot sauce, to taste
- 1/2 cup frozen roasted corn kernels, thawed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup diced red onion
- One 2-ounce jar pimientos, drained
- 1 lime, juiced
- 1 tablespoon chopped fresh cilantro
- Pinch kosher salt
Instructions
- Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
- Meanwhile, preheat a grill for cooking at medium heat.
- Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
- Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
- Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 681 |
| Total Fat | 37 g |
| Saturated Fat | 9 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 48 g |
| Cholesterol | 150 mg |
| Sodium | 1107 mg |
Reviews
One of my new favorites! We don’t care for quinoa so we use farro as the base and it’s great. I make extra corn salsa and add diced fresh jalapeño and black beans.
I love this recipe in concept. But I felt like it lacked interesting flavor. Too lime-y. Needs cumin, maybe? Probably won’t make again unless I change the seasoning a lot.
Cheated with a jar of corn salsa and It was awesome !
This was such an easy recipe and so delicious! I will be making the corn salsa again in a larger batch. Not because it needed more in the recipe, but because I would love to have that around as a snack!
Great recipe! I really like how the flavors work together. For my own touch, I gave the salsa a quick splash of garlic-infused oil. Delish!
Soooo delish and filling!
Delicious and feeds a family of 3
This is very tasty! I didn’t have sour cream and hot sauce so I made it with Greek yogurt and a little adobo sauce. You should try it!
I’ve made this several times, really good!
Is the calories listed per serving?