Lunch bowls with juicy chicken breasts on top of fluffy grains with creamy avo and charred sweet corn. The perfect, easy make-ahead lunch.
These lunch bowls (or grain bowls) are honestly one of my favorite make-ahead healthy meals. I love adding grains to my lunch and often use a mix of quinoa and bulgur wheat. The bulgur adds a nutty bite while the quinoa is packed full of fiber and protein.
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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:
Ingredients
For the quinoa and bulgur wheat:
For the lunch bowls:
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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.
Recipe Notes
