Southwest Chicken and Quinoa Lunch Bowl

 

 

This Southwest Chicken and Quinoa Lunch Bowl is a delicious, and spicy lunch that is so satisfying and full of fresh flavours.

 

 

I really dislike sandwiches. I mean years and years of unimaginative school lunches will do that to you. Now all I want to eat at lunch is real food, but aside from left overs, it can be a bit tricky to pack a fresh, flavourful lunch.

Well, move over pb&j! This lunch bowl is full of amazing ingredients and it can totally be prepped the night before or if you have the time right at home. It’s deliciously spicy and good cold or warm.  Plus this recipe makes 2 servings so you can have two lunches made just like that! 

 

 

I enjoyed mine with lime squeezed over it and tons of amazing sriracha mayo. I have an obsession with sriracha mayo, I could eat it over literally everything.

 

  

The tortilla chips provide a welcome change in texture, seriously this bowl has everything you could want to keep your tastebuds happy and entertained. No boring lunch here!

 

 

Southwest Chicken and Quinoa Lunch Bowl

Ingredients:

1 Sweet Potato, diced 1 inch squares
2 tbsp vegetable oil, divided
2 boneless, skinless chicken breasts
1 tbsp Lime Juice
1 tsp chili powder
1/4 tsp ground cumin
1 tsp paprika
1/4 tsp black pepper
1/2 tsp ground coriander
1 tsp cayenne pepper
1 tsp garlic powder
1/4 tsp salt
2 small tortillas, sliced into strips
2 cups of cooked quinoa (or rice if preferred)
1 red bell pepper, sliced
1 avocado, sliced
8 cherry tomatoes, halved
1/4 Can Black Beans, rinsed
1 lime, quartered
1 tbsp Sriracha
1/4 Cup Mayonnaise

Directions:

Preheat oven to 400 degrees F. Preheat Grill to Medium high-heat.

Toss sweet potatoes and oil in bowl and place in a single layer on a baking sheet.

Bake for 45 minutes, turning every 15 minutes.

In a small bowl combine seasonings from chili powder down to the salt.

Drizzle chicken with lime juice then coat with as much seasoning as you like. There should be enough seasoning to cover both breasts in a thick coating of seasoning.

Grill chicken for about 9-10 minutes per side until done.

Set aside to rest about 15 minutes before slicing into strips.

While the chicken is cooking, heat up a small skillet with the remaining oil on medium heat. Add the tortilla slices to the pan in a single layer. Fry until golden brown.

Divide the quinoa into two bowls. Then arrange the chicken, sweet potatoes, tortilla strips, red bell pepper, tomatoes, avocado, cherry tomatoes, and black beans on top.

Combine the Sriracha and Mayonnaise and drizzle over everything.

Enjoy!