MEXICAN CHICKEN LUNCH BOWLS

Lunch bowls with juicy chicken breasts on top of fluffy grains with creamy avo and charred sweet corn. The perfect, easy make-ahead lunch.

mexican Chicken

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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MEXICAN CHICKEN LUNCH BOWLS
Lunch bowls with juicy chicken breasts on top of fluffy grains with creamy avo and charred sweet corn. The perfect, easy make-ahead lunch.
mexican Chicken
Course Main Dish
Cuisine Mexican
Keyword dinner
Servings
Ingredients
For the quinoa and bulgur wheat:
Course Main Dish
Cuisine Mexican
Keyword dinner
Servings
Ingredients
For the quinoa and bulgur wheat:
mexican Chicken
Instructions
  1. Combine all the marinade ingredients and mix well. Pour over chicken and allow to marinade for 30 minutes up to 24 hours.
  2. 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.
  3. 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.
  4. Add the sweetcorn the pan the chicken was cooked in and allow to cook for 5 minutes.
  5. Slice and serve the chicken over the grains with the charred corn, sliced avocado and cherry tomatoes.
Recipe Notes
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