Cilantro Chicken and Quinoa

Short description

A vibrant, protein-packed bowl featuring tender cilantro-lime chicken atop fluffy quinoa—perfect for a healthy, flavorful meal any night of the week.

Why You’ll Love This Recipe

• Nutritious & balanced: Lean chicken breast meets complete-protein quinoa.

• Fresh flavor: Lime and cilantro bring a bright kick.

• Quick & easy: Ready in about 30 minutes.

• Meal prep friendly: Prepares ahead and reheats beautifully.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken breasts (boneless, skinless)

• Quinoa (uncooked)

• Low-sodium chicken broth or water

• Cilantro (fresh)

• Lime juice and zest

• Avocado or olive oil

• Garlic-infused oil or garlic (optional)

• Seasonings: salt, pepper, cumin, taco seasoning or chipotle paste

• Bell pepper (optional, adds color and crunch)

Directions

1. Rinse and cook the quinoa according to package directions, using chicken broth or water until tender. Stir in lime zest, juice, and chopped cilantro once cooked.

2. While quinoa cooks, heat oil in a skillet. Season chicken with salt, pepper, cumin, taco seasoning or chipotle paste. Sauté until cooked through (about 4–6 minutes per side). Minnesota Monthlyrecipes.heart.org

3. Remove chicken, let rest then slice or cube.

4. (Optional) In same pan, sauté diced bell pepper until tender, adding depth and color.

5. Mix a quick cilantro-lime sauce: blend cilantro, lime juice, garlic-infused oil (or garlic), and a splash of broth or yogurt until smooth.

6. Toss chicken, quinoa, and peppers with sauce until coated. Serve warm.

Servings and timing

• Servings: 4.

• Prep time: ~10 minutes.

• Cook time: ~20 minutes.

• Total time: ~30 minutes.

Based on similar recipes serving 4 with about a 10-minute prep and 20-minute cook Fun Without FODMAPs+1sarcasticcooking.com+1.

Variations

• Low‑FODMAP: Use garlic‑infused oil and low‑FODMAP broth

• Spicy: Add chipotle paste or smoked paprika.

• Veggie boost: Include corn, cherry tomatoes, cucumber, or kale.

• Creamy twist: Top with avocado‑cilantro crema made from avocado and Greek yogurt.

• One‑pot: Simmer quinoa, beans, spices, chicken stock, and chicken thighs together for convenienc

Storage/Reheating

Refrigerate in airtight containers for up to 3–4 days. Freeze portions—leave out fresh herbs and creamy sauce until thawed. Reheat gently in microwave or skillet; stir in fresh cilantro and lime juice to revive freshness.

FAQs

### How can I meal‑prep this for the week?

Cook quinoa and chicken ahead, store separately or together in containers, then assemble or reheat when ready.

### Can I freeze the leftovers?

Yes—store in freezer-safe containers for up to three months. Thaw in fridge overnight and refresh with fresh cilantro/lime.

### Is quinoa gluten‑free?

Yes, quinoa is naturally gluten-free and a great grain alternative.

### Can I use chicken thighs instead?

Absolutely. Chicken thighs work well; adjust cooking time slightly.

### What if I don’t like cilantro?

Swap for parsley or basil, or omit entirely and boost lime.

### Can I use vegetable broth instead of chicken broth?

Yes—vegetable broth works fine and keeps it vegetarian-friendly (with tofu or beans instead).

### How do I make it spicy?

Add chipotle paste, cayenne, or jalapeños to the chicken seasoning.

### Is this suitable for a low‑FODMAP diet?

Yes—use garlic-infused oil, low-FODMAP broth, and omit onion/garlic Fun Without FODMAPs.

### Can I add greens?

Sure—spinach, kale, or arugula stirred in at the end adds nutrients and color.

### What side dishes pair well?

Serve with lime wedges, roasted vegetables, or a side salad for a well-rounded meal.

Conclusion

This Cilantro Chicken and Quinoa bowl is a winning combination of protein, fiber, and fresh flavors—quick enough for weeknights but elegant enough for guests. With endless smart variations—from low-FODMAP or spicy to one-pot convenience—it’s a versatile, feel-good dish that suits busy lifestyles and wholesome eating. Enjoy

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