Chipotle Chicken Quinoa Bowls with Avocado-Lime Dressing

This vibrant lunch recipe combines smoky chipotle-marinated chicken with fluffy quinoa, fresh vegetables, and a creamy avocado-lime dressing. The dish is a delightful blend of textures and flavors, highlighting the zest of Mexican cuisine while incorporating nutritious elements. It's a balanced meal that is gluten-free, high-protein, and packed with healthy fats, making it a perfect option for a satisfying lunch.

Ingredients:

• 1 lb chicken breast, diced
• 2 tablespoons chipotle in adobo sauce, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 cup corn (fresh or frozen)
• 1 cup black beans, rinsed and drained
• 1 avocado
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, mix the diced chicken with chipotle in adobo sauce, cumin, smoked paprika, salt, and pepper. Let it marinate for at least 20 minutes.
2. While the chicken marinates, cook the quinoa. In a pot, bring vegetable broth to a boil, add quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
3. Heat a skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 7-10 minutes.
4. In a large bowl, combine the cooked quinoa, diced bell pepper, corn, and black beans. Toss gently to mix.
5. For the dressing, blend the avocado, lime juice, olive oil, salt, and pepper until smooth. If it's too thick, add a little water to reach desired consistency.
6. To serve, portion the quinoa mixture into bowls, top with cooked chicken, drizzle with avocado-lime dressing, and garnish with fresh cilantro.