Chicken and Quinoa Bowl

Name: Chicken and Quinoa Bowl
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 chicken breast, boneless and skinless; 2 tablespoons olive oil; 1 lime, its juice; 1 clove garlic, finely chopped; 1 teaspoon dried oregano; 1/2 teaspoons dried thyme; 1/2 teaspoons dried basil; 1 teaspoon honey; 1 tablespoon Knorr® granulated chicken bouillon; 2 cups quinoa, cooked; 1 tomato, in medium cubes; 1 avocado; 1/2 cucumbers, with skin and seeds in medium cubes; 1/2 cups panela cheese, in medium cubes; 1/2 cups black olives, slice; 4 tablespoons Hellmann'S® organic mayonnaise, for the dressing; 1 tablespoon fresh parsley

Knorr

If you want a nutritious and energetic dish, this is the option—a delicious bowl of quinoa and grilled chicken with vegetables. It’s super quick, healthy, and will keep you satisfied for longer.

Reviewed by Editorial Team of Kiwilimón

Published: 23-02-2018

Preparation

10 mins

20 mins

Low

Marinate the chicken with olive oil, lemon juice, garlic, herbs, honey, and Knorr® Swiss. Refrigerate for at least 30 minutes. Remove the marinade and cook the chicken breasts in a non-stick pan over medium heat for about 4 to 5 minutes on each side or until well cooked. Once cooled, slice and set aside. Assemble the bowls by distributing the cooked quinoa, tomato, avocado, cucumber, cheese, olives, and the slices of chicken (previously prepared) into each one. At the moment of serving, place a tablespoon of Hellmann's® Organic in the center of each bowl, previously mixed with parsley.