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In today’s fast-paced world, finding meals that are both delicious and nutritious can often feel like a challenge. Enter the Zesty Lime Chicken Bowls, a vibrant dish that not only tantalizes the taste buds but also supports a balanced diet. This recipe is characterized by its refreshing lime flavor, which perfectly complements juicy chicken breasts and a medley of colorful vegetables. With its bright, zesty notes and wholesome ingredients, this dish is ideal for a variety of occasions—be it a cozy family dinner, meal prep for the week ahead, or a casual gathering with friends.

Zesty Lime Chicken Bowls

Step into a world of flavor with Zesty Lime Chicken Bowls, a delightful meal that’s as nutritious as it is delicious. This recipe features juicy chicken marinated in tangy lime, nestled atop fluffy quinoa and loaded with vibrant, fresh vegetables. Perfect for any occasion, from family dinners to meal prep, these bowls are quick and easy to whip up, making healthy eating accessible for everyone. Explore the benefits of wholesome ingredients and enjoy a colorful, satisfying dish that’s sure to impress!
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Ingredients
  

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

Juice and zest of 2 limes

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups low-sodium chicken broth (or water)

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1 avocado, diced

1 cup cherry tomatoes, halved

½ cup cilantro, chopped

½ cup Greek yogurt (or sour cream)

Optional toppings: lime wedges, sliced jalapeños, crushed tortilla chips

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, lime juice, lime zest, minced garlic, cumin, paprika, chili powder, salt, and pepper. Add the chicken breasts to the bowl, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours.

    Cook Quinoa: While the chicken is marinating, prepare the quinoa. In a medium saucepan, bring chicken broth (or water) to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

      Cook the Chicken: In a skillet over medium heat, add a splash of olive oil and let it heat up. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.

        Sauté Vegetables: In the same skillet, add a bit more olive oil (if needed) and sauté the diced red bell pepper and corn for about 3-4 minutes or until they are slightly tender.

          Assemble the Bowls: In each bowl, start with a base of quinoa. Top with sliced chicken, sautéed bell peppers and corn, cherry tomatoes, and diced avocado.

            Garnish: Add chopped cilantro and a dollop of Greek yogurt on top. Serve with lime wedges and optional toppings like sliced jalapeños or crushed tortilla chips for added flavor and crunch.

              Serve and Enjoy: Enjoy these refreshing and zesty lime chicken bowls warm or at room temperature, perfect for lunch or dinner!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4