[ENG] Recept: Chili-Limoen Chicken Bowls

[NL] Wil je de NEDERLANDSE versie lezen? Dat kan hier

Original recipe: Carolyn Casner

Servings: 4-6


  • 1 cup cooked quinoa

  • 1 cup cooked brown rice

  • 1 pound cooked chili-lime (or curry) chicken

  • 1 cup julienned jicama

  • 1 cup frozen corn, thawed

  • 1 cup pico de gallo

  • 1 avocado, diced

  • ½ cup chopped fresh coriander

  • lime wedges

  • Hot sauce, such as Cholula

Bowl preparation

Combine quinoa and rice; Divide between 4 serving containers with lids. Top with chicken, jicama, corn, pico de gallo, avocado, and oriander, distributing evenly. Seal the containers and store in the refrigerator for up to 4 days. Serve with lime wedges and hot sauce.

Preparation Chicken

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon chili powder

  • 1 teaspoon lime zest

  • 1 ½ tablespoon lime juice

  • 2 cloves garlic, grated

  • 1 teaspoon ground cumin

  • ½ teaspoon salt

  • 500 g boneless chicken breast, cut into pieces of about 2 cm

Step1: Stir the oil, chili powder, lime zest and juice, garlic, cumin, and salt together in a medium bowl. Add the chicken and stir to coat. Cover and let marinate in the refrigerator for at least 2 hours or overnight.

Step 2: Preheat the oven to 200 degrees Celsius. Line a baking sheet with foil and create a foil barrier to divide the baking sheet in half.

Step 3: Place the Chili-Lime Chicken in a single layer on the foil. Roast until chicken is cooked through, 15 to 18 minutes.

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