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MEXICAN CHICKEN LUNCH BOWLS






Lunch time. Oh, you troublesome devil you. It's without-a-doubt the one meal wherever I fail just about ninetieth of the time. If I don’t arrange ahead and either make certain the electric refrigerator is furnished  healthy, delicious food OR truly meal homework lunches totally, I finish up uptake slice once slice of buttered toast or one thing utterly unhealthy like instant noodles. And listen, I really like howevertered toast but there's positively a way healthier and a lot of delicious meal out there and every one it needs may be a very little designing.






https://simply-delicious-food.com/mexican-chicken-lunch-bowls/






These lunch bowls (or grain bowls) square measure honestly one amongst my favorite create ahead healthy meals. I really like adding grains to my lunch and sometimes use a combination of quinoa and bulghur. The wheat adds a nutty bite whereas the quinoa is packed packed with fiber and macromolecule.






I steep the chicken for up to half-hour in cumin, coriander, jalapeno powder (a smart substitute is smoke-dried paprika and chili pepper powder), lime and vegetable oil and so simply fry it till golden brown on the surface and juicy on the within. I prefer preparation the sweetcorn within the same pan whereas the chicken is resting. You'll be able to use recent or frozen corn and preparation it within the same pan used for the chicken permits it to choose up all the leftover seasoning and therefore the corn chars ever slightly deepening the sweetness even a lot of.






https://simply-delicious-food.com/mexican-chicken-lunch-bowls/










Ingredients :



  • 4 chicken breasts

  • 3 tbsp olive oil

  • 2-3 tbsp lime juice

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1-2 tsp chipotle powder

  • 2 tsp salt

  • 1 tsp pepper



For the quinoa and bulgur wheat :



  • 3/4 cup bulgur wheat

  • 3/4 cup quinoa

  • 3 cups water/stock

  • 1 tsp salt



For the lunch bowls :



  • 2 cups sweet corn

  • 2 cups cherry tomatoes halves

  • 1 avocado sliced

  • lime wedges to serve

  • salt and pepper to serve



Instructions :







  1. Combine all the marinade ingredients and mix well. Pour over chicken and allow to marinade for 30 minutes up to 24 hours. 

  2. To cook the grains, combine the bulgur wheat and quinoa in a saucepan with the water and salt. Bring to a boil and lower the heat. Allow to simmer for 20 minutes or until the water has evaporated then cover with a lid and switch off the heat. Allow to steam for 30 minutes. 

  3. Heat a non-stick frying pan over medium-high heat then cook the chicken until golden brown on both sides and cooked to your preference. Remove from the pan and allow to rest. 

  4. Add the sweetcorn the pan the chicken was cooked in and allow to cook for 5 minutes. 

  5. Slice and serve the chicken over the grains with the charred corn, sliced avocado and cherry tomatoes. 

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