Cook Chicken Quinoa Bowls with Ree Drummond | The Pioneer Woman | Food Network

Use whatever grains you have in your pantry to make this taco-inspired bowl for lunch!

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Chicken Quinoa Bowl
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 50 min
Active: 40 min
Yield: 2 servings

Ingredients

1/4 cup red quinoa
Zest and juice of 1 lime plus lime wedges, for serving
1/4 cup chopped fresh cilantro
Kosher salt
Two 6-ounce chicken breasts
2 tablespoons olive oil
1 tablespoon taco seasoning
Roasted Corn Salsa, recipe follows
1/2 avocado, sliced
1/4 cup crumbled queso fresco
1/4 cup sour cream
Hot sauce, to taste

Roasted Corn Salsa:
1/2 cup frozen roasted corn kernels, thawed
1/2 cup cherry tomatoes, halved
1/4 cup diced red onion
One 2-ounce jar pimientos, drained
1 lime, juiced
1 tablespoon chopped fresh cilantro
Pinch kosher salt

Directions

Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.

Meanwhile, preheat a grill for cooking at medium heat.

Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.

Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.

Roasted Corn Salsa:
Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.

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Cook Chicken Quinoa Bowls with Ree Drummond | The Pioneer Woman | Food Network
https://youtu.be/D1GlrcYVw-I