Name: Grilled Citrus Chicken Burrito Bowl with Quinoa
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 10 oz total); 1/2 cup orange juice (fresh preferred); Zest and juice of 1 lime; 2 garlic cloves, minced; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1 tbsp olive oil, plus more for grilling; Salt and freshly ground black pepper, to taste; 3/4 cup quinoa, rinsed well; 1 1/2 cups water or low-sodium chicken broth; 1 cup canned black beans, drained and rinsed; 1 cup corn kernels (fresh or thawed frozen); 1 medium avocado, diced; 1/2 cup pico de gallo (fresh tomato salsa); 1/4 cup microgreens; 1/4 cup fresh cilantro leaves; Lime wedges, for serving; 4-5 radishes, thinly sliced; Optional: 1/3 cup Greek yogurt, 1 tbsp chipotle in adobo (minced), pinch of salt (for sauce); Optional: Hot sauce, for serving

Grilled Citrus Chicken Burrito Bowl with Quinoa

SeededLettuce1130

This Grilled Citrus Chicken Burrito Bowl with Quinoa channels the vibrant spirit of California-Mexican fusion. Orange and lime-marinated chicken, kissed by the grill, brings juicy brightness atop a bed of fluffy, protein-rich quinoa. Charred corn and creamy avocado layer on summery freshness, while the pico de gallo and black beans add zesty, hearty notes. A chipotle yogurt sauce offers optional smoky creaminess, and microgreens, cilantro, and lime bring the bowl to life. Finished with crunchy radish and a dash of hot sauce, this bowl is equal parts nourishing and exciting—a perfect dinner to savor on a warm California night.

Ingredients

Instructions

In a medium bowl, whisk together orange juice, lime zest and juice, minced garlic, smoked paprika, cumin, olive oil, 1/2 tsp salt, and several grinds of black pepper. Add chicken breasts, turning to coat. Cover and marinate in the fridge for 15-20 minutes while you prepare other ingredients.
Rinse the quinoa thoroughly under cold water. In a small saucepan, combine quinoa and water (or broth) with a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
While quinoa cooks, heat a grill pan or outdoor grill over medium-high heat. Brush lightly with oil. Remove chicken from marinade, shaking off excess. Grill chicken for 5-6 minutes per side, or until internal temperature reaches 165°F and juices run clear. Let rest 5 minutes, then slice thinly against the grain.
While the chicken grills, add corn kernels to the hot grill or a dry skillet. Cook, stirring occasionally, until lightly charred, 3-4 minutes. Set aside.
If using, stir together Greek yogurt, chipotle in adobo, and a pinch of salt for the chipotle yogurt sauce. Taste and adjust heat as desired.
To assemble bowls: Divide fluffed quinoa between two wide bowls. Top each with sliced grilled chicken, black beans, charred corn, diced avocado, and pico de gallo.
Garnish with microgreens, fresh cilantro, and lime wedges. Drizzle with chipotle yogurt sauce, if using. Serve with sliced radishes and hot sauce on the side. Enjoy with tortilla chips or a light salad if desired.