GRILLED CHICKEN LIME BOWL

INGREDIENTS

• 2 large boneless, skinless chicken breasts
• 1 tsp canola oil
• MARINADE
• 1/4 cup olive oil
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 Tbsp agave
• 2 Tbsp chopped cilantro
• 1 Tbsp chili powder
• 2 tsp cumin powder
• 2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• CILANTRO LIME QUINOA
• 1 cup uncooked quinoa, rinsed
• 2 cups chicken stock
• 1 Tbsp fresh lime juice
• 2 Tbsp freshly chopped cilantro
• 1/2 tsp salt
• 1/2 tsp black pepper
• TOPPINGS
• 2 cupa mixed spring greens
• 1/4 cup chopped red onion
• 1 cup halved cherry tomatoes
• 1/4 cup sliced green onion
• 1 avocado, sliced Freshly chopped cilantro
• Lime wedges

---

INSTRUCTIONS

1. In a small bowl, whisk together ingredients for the marinade. Add marinade to a ziplock bag with the chicken breasts, turning the chicken breasts to coat. Seal the bag and marinade for 2 hours.
2. Heat grill or grill pan over high het. Once hot, cook the chicken for approximately 6 minutes per side, until cooked through and juices run clear. Remove from heat and slice.
3. Add quinoa and chicken stock to a medium saucepan. Bring the mixture to a boil over high heat. Reduce heat to low, cover and cook for 15 minutes. Stir well. Add lime juice, cilantro, salt and pepper, stirring to combine.
4. To assemble the bowls, start with a base of quinoa and greens. Top with tomatoes, chicken, avocado, green onion and cilantro. Serve with lime wedges.