5 from 1 vote
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
Instructions
  1. Preheat oven to 400 degrees F. Preheat Grill to Medium high-heat.
  2. Toss sweet potatoes and oil in bowl and place in a single layer on a baking sheet.
  3. Bake for 45 minutes, turning every 15 minutes.
  4. In a small bowl combine seasonings from chili powder down to the salt.
  5. 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.
  6. Grill chicken for about 9-10 minutes per side until done.
  7. Set aside to rest about 15 minutes before slicing into strips.
  8. 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.
  9. 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.
  10. Combine the Sriracha and Mayonnaise and drizzle over everything.
  11. Enjoy!