Southwest Chicken Quinoa Bowl with Creamy Avocado Dressing
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Prep time: 
Cook time: 
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Serves: 2
 
Ingredients
  • 1 medium chicken breast
  • 2 limes
  • 1 clove garlic, pressed
  • 1 tsp honey
  • 2 Tbsp olive oil
  • 3 C quinoa, cooked according to package instructions
  • ¼ C purple cabbage, chopped
  • 1 roma tomato, chopped
  • ¼ C black beans, drained and rinsed
  • 1 jalapeno, thinly sliced
  • ½ avocado, sliced
  • 2 Tbsp fresh cilantro, chopped
For the Creamy Avocado Dressing:
  • ⅔ C 0% Greek yogurt
  • ½ medium lime, juiced
  • ¼ avocado
  • 1 tsp honey
  • kosher salt to taste
Instructions
  1. Rinse and trim chicken breast, pat dry. Add chicken breast to a large ziploc bag. Add juice of 1 lime, garlic, honey and olive oil to the bag. Allow to marinade in the fridge for at least 1 hour or overnight.
  2. Heat an indoor grill pan or bbq to medium-high heat. Cook chicken for 3-5 minutes per side, depending on thickness.
  3. While chicken is cooling add ingredients together for the creamy avocado dressing. In a small food processor or blender add all dressing ingredients except for salt. Blend until incorporated, season with salt to taste.
  4. Divide quinoa evenly between two serving bowls. Top with purple cabbage, tomatoes, black beans, jalapeno, avocado and cilantro. Slice chicken and divide between the two bowls. Serve with remaining lime wedge and creamy avocado lime dressing.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/southwest-chicken-quinoa-bowl-with-creamy-avocado-dressing/