Fiesta Lime Chicken Power Bowl with Cilantro-Avocado Crema

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• Juice of 2 limes
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 1 tbsp olive oil
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, finely diced
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• For the Cilantro-Avocado Crema:
• 1 ripe avocado
• 1/2 cup Greek yogurt (plain, full-fat recommended)
• Juice of 1 lime
• 1/4 cup fresh cilantro leaves
• 1 jalapeño, seeded and deveined (optional, for mild spice)
• 2 tbsp water, or more as needed for consistency
• Salt to taste

Instructions

1. In a medium bowl, combine the chicken pieces with lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Toss to coat evenly. Let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. The citrus will begin to tenderize the chicken, infusing it with bright, aromatic notes.
2. Prepare the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. A gentle, earthy aroma will fill your kitchen. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
3. While the quinoa cooks, prepare the Cilantro-Avocado Crema: In a blender or food processor, combine the avocado, Greek yogurt, lime juice, cilantro, jalapeño (if using), and water. Blend until completely smooth and creamy. A vibrant green hue will emerge, and a fresh, bright scent will waft from the blender. Season with salt to taste. Add more water, a tablespoon at a time, if a thinner consistency is desired.
4. Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil shimmers, add the marinated chicken in a single layer, making sure not to overcrowd the pan. Cook for 5-7 minutes, flipping once, until all sides are golden brown and the chicken is cooked through, with no pink remaining. You'll hear a satisfying sizzle as the chicken hits the hot pan, and a savory, smoky aroma will develop.
5. To assemble the power bowls: Divide the cooked quinoa among four bowls. Top generously with the cooked Fiesta Lime Chicken, corn kernels, diced red bell pepper, and sliced red onion. Garnish with a sprinkle of fresh cilantro. The bowls will be a riot of cheerful colors – white quinoa, golden chicken, yellow corn, red pepper, and purple onion.
6. Drizzle each bowl generously with the vibrant Cilantro-Avocado Crema. Serve immediately, allowing the aromas of lime, cilantro, and savory chicken to awaken the senses. The creamy dressing will gently cascade over the colorful ingredients, making them even more inviting.