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

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.