This Mexican Chicken Bowl recipe is an outstanding amusing way to add a kick for your chicken lunch bowl. Packed with juicy grilled chicken, smooth to make, and very tasty and filling lunch. Bursting with taste, nutritious, and perfect for meal prep!

1 lb Chicken Breast
2-3 Tbsp Lime Juice
1 Tsp Honey
1 Tsp Ground Cumin
1 Tsp Ground Coriander
½ Tsp Cayenne Pepper
3 Tbsp Olive Oil divided
Sea salt and pepper, to taste
2 Cups Cooked Quinoa
2 Cups Sweet Corn
2 Cups Cherry Tomatoes Halves
1 Avocado sliced
1 Small Red Onion sliced
1 Lime juiced
Lime wedges to serve

In a mixing bowl combine 1 tablespoon of olive oil with honey, lime, cumin, coriander, cayenne pepper, and a pinch of salt. Add in chicken breast and mix to coat well on all sides.
Heat a grill pan or an outside grill over medium-high heat and cook the chicken until cooked through and no longer pink in the inside, 10-12 minutes. Set aside on a chopping board and allow it to rest for 5 minutes, then slice it.

In a large bowl mix quinoa, sweet corn, tomatoes, onions, and fresh chopped cilantro. Drizzle with 1 tablespoon olive oil, lime juice, and season with salt and pepper to taste, then mix to combine.
Divide quinoa mixture among 4 bowls, then tops with sliced grilled chicken and avocado. Enjoy!

Calories: 528kcal | Carbohydrates: 50g | Protein: 33g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 153mg | Potassium: 1219mg | Fiber: 9g | Sugar: 10g | Vitamin A: 770IU | Vitamin C: 36.8mg | Calcium: 55mg | Iron: 3.5mg