Mexican Chicken Lunch Bowls

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Lunch bowls with delicious chicken bosoms over cushy grains with rich avo and scorched sweet corn. The ideal, simple make-ahead lunch. 


Noon. Goodness, you troublesome fiend you. It is indeed the one supper where I flop practically 90% of the time. On the off chance that I don't prepare and either ensure the ice chest is supplied with sound, delectable nourishment OR really feast prep snacks completely, I land up eating a great many cuts of buttered toast or something totally undesirable like moment noodles. What's more, tune in, I LOVE buttered toast however there is unquestionably an a lot more beneficial and progressively heavenly feast out there and all it requires is a touch of arranging. Enter: Easy sound Mexican chicken lunch bowls you had always wanted. 

These lunch bowls (or grain bowls) are actually one of my preferred make ahead sound dinners. I love adding grains to my lunch and regularly utilize a blend of quinoa and bulgur wheat. The bulgur includes a nutty nibble while the quinoa is pressed loaded with fiber and protein.

Mexican Chicken Lunch Bowls

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

  • 2 cups sweet corn
  • 2 cups cherry tomatoes halves
  • 1 avocado sliced
  • lime wedges to serve
  • salt and pepper to serve

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.

Adapted from HERE

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