Baked Lime Chicken Bowls

great for meal prep 

Ingredients:

  • 2-3 lbs boneless, skinless chicken breasts cut into bite sized cubes
  • 6 Tbs olive oil
  • 3 Tbs red wine vinegar
  • Juice from 2 limes
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • fresh cracked pepper, to taste

Directions:

  1. In a large resealable bag combine all ingredients. Toss to coat.
  2. Marinade at least 2 hours or up to overnight.
  3. Preheat oven to 400 F.  Pour chicken onto baking sheet and bake for 20 mins, or until chicken is cooked through.
  4. Serve with cooked quinoa, brussel sprouts, spaghetti squash, or any of your favorite vegetables.

 

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Black Bean and Corn Chicken Quinoa Bowl

Ingredients:

1 c. of quinoa

2 c. of chicken stock or broth

2 Chicken Breasts

Taco Seasoning

Shake of Garlic Powder

1 can of black beans

1 can of corn

Lime Juice (optional)

Sliced Avocado


Add quinoa and chicken broth to pot to boil.

Coat chicken with taco seasoning and grill. once cooked cut into slices or chunks.

Once quinoa is fully cooked, add black beans and corn to quinoa ( I personally don’t add the full cans, but it is up to preference). I also like to add a squirt of lime juice as well as the garlic powder now.  Mix all together.

Place individual servings of quinoa mixture in bowls. Add to it chicken and avocado. Top with dressing such as a cilantro lime dressing , southwest ranch or ranch. serve.

I also like to use this recipe for meal prep of lunches for the week. Dividing the meal equally between lunch containers.