Lunch Recipe | Mexican Chicken Lunch Bowls

Mexican Chicken Lunch Bowls

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

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