Ingredients
For the Cilantro Lime Brown Rice and Quinoa:
1 cup brown rice, raw
1/2 cup quinoa, raw
3 cups water
1/4 teaspoon ground coriander
1 lime, zested and juiced
For the Chicken:
2 chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
For the Black Bean and Corn Salsa:
1 can (15 oz) black beans, rinsed
1 cup corn kernels
2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon cumin
Salt to taste
To Serve:
1 avocado, sliced
1 cup grape tomatoes, halved
1/2 cup salsa verde
1/4 cup Greek yogurt or sour cream
1/4 cup chopped cilantro
1 lime, cut into wedges
Instructions
1. In a pot, combine brown rice, 3 cups water, coriander, lime zest, and juice. Bring to a boil, reduce heat, cover, and simmer for 25 minutes. Add quinoa, stir, cover, and cook 15 more minutes until fluffy.
2. Season chicken with olive oil, salt, and pepper. Grill in a pan over medium-high heat for 5–6 minutes per side until cooked through. Rest, then slice.
3. In a bowl, whisk olive oil, lime juice, garlic powder, paprika, cumin, and salt. Add black beans and corn; toss to coat and set aside.
4. Assemble bowls: add grains, top with chicken, black bean salsa, tomatoes, avocado, a drizzle of salsa verde, a dollop of yogurt, chopped cilantro, and lime wedges.
5. Serve warm or cold. Store assembled components separately if meal prepping. Add fresh toppings when ready to eat.
Notes
Meal prep tip: store each component separately for freshness.
Optional topping: Sprinkle Cotija or feta cheese for extra flavor.
This bowl is gluten-free and easy to modify based on dietary needs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Comfort in a Bowl
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free