Mexican Chicken Quinoa Bowl | How To Make Chicken Salad In Oven | Chicken Recipe By Varun Inamdar

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro offers similar nutrition with a unique flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is plant-based and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and healthy fats.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers provide sweetness without heat.

Rinse 1 cup of quinoa under running water and drain.

In a bowl, combine 1 cup of quinoa, 2 cups of room temperature water, and 1/2 teaspoon of salt. Stir well.

Cover the bowl slightly and microwave on micro power for 10 minutes.

Fluff the cooked quinoa with a fork and spoon after cooking.

Prepare the salsa by mixing chopped tomatoes, chopped red onions, chopped coriander leaves, and lemon juice in a bowl.

Add pre-cooked fava beans to the salsa and season with salt. Toss well and chill for 30 minutes.

Create gashes on a boneless chicken breast for marination.

Rub the chicken with sweet paprika, salt, and freshly crushed black peppercorns on both sides.

Place the marinated chicken on a grilling rack and microwave using the grill function for 10 minutes.

Prepare the bowl by layering quinoa, steamed corn, chopped avocado, lettuce, salsa, and sliced grilled chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens