Limón-Chile Marinated Chicken Bowls

Limón-Chile Marinated Chicken Bowls

Limón-Chile Marinated Chicken Bowls

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Limón-Chile creates a tangy, flavorful marinade that's surprisingly mild and appeals to everyone in the family. For this quick dish, we dressed up the chicken and added it atop a bowl of fresh ingredients.

The baked chicken is so juicy that you likely won't need any additional sauce, but don't be afraid to customize your chicken bowl. Use Sriracha to add a little heat or a light dressing of your choice.

Yields
4.0 servings
Prep Time Cook Time Total Time
10 min 15 min 25 min
Limón-Chile Marinated Chicken Bowls

Ingredients


For the marinade:
  • 1 lb. chicken breast
  • 1 cup olive oil
  • 3 tablespoons whole grain mustard
  • 3 tablespoons Greek yogurt
  • 1/4 cup fresh chopped cilantro
  • 2 tablespoons Limón-Chile
  • 1 teaspoon or a sprinkle of Pacific Flake Sea Salt

For the bowls:
  • Rice
  • Spinach or lettuce
  • Cherry tomatoes
  • Can of corn
  • Can of black beans
  • Shredded cheddar
  • Cilantro for garnish

Directions


For the chicken:

Mix the oil, Greek yogurt, whole grain mustard, salt, chopped cilantro, and Limón-Chile in a bowl and whisk together. Pour into a food processor and pulse for 20 seconds to emulsify for a smoother finish.

Cut the chicken into cubes and place into a gallon-sized Ziploc bag. Add the marinade and toss until the meat has been evenly coated.

Place the bag of chicken in the fridge to marinate for at least one hour. (Or overnight!)

Preheat the oven to 400 degrees.

Place the marinated chicken in a glass dish and bake for 10-15 minutes. Alternatively, the chicken can be finished on the grill.


For the bowls:

Cook rice, corn, and black beans per the instructions on each package.

Dress each bowl with spinach, rice, corn, black beans, and tomato. Add chicken. Garnish the top with cheese and cilantro, as desired.

Limón-Chile Marinated Chicken Bowls

Limón-Chile Marinated Chicken Bowls

COOK TIME: 15.0

For the marinade:
  • 1 lb. chicken breast
  • 1 cup olive oil
  • 3 tablespoons whole grain mustard
  • 3 tablespoons Greek yogurt
  • 1/4 cup fresh chopped cilantro
  • 2 tablespoons Limón-Chile
  • 1 teaspoon or a sprinkle of Pacific Flake Sea Salt

For the bowls:
  • Rice
  • Spinach or lettuce
  • Cherry tomatoes
  • Can of corn
  • Can of black beans
  • Shredded cheddar
  • Cilantro for garnish

For the chicken:

Mix the oil, Greek yogurt, whole grain mustard, salt, chopped cilantro, and Limón-Chile in a bowl and whisk together. Pour into a food processor and pulse for 20 seconds to emulsify for a smoother finish.

Cut the chicken into cubes and place into a gallon-sized Ziploc bag. Add the marinade and toss until the meat has been evenly coated.

Place the bag of chicken in the fridge to marinate for at least one hour. (Or overnight!)

Preheat the oven to 400 degrees.

Place the marinated chicken in a glass dish and bake for 10-15 minutes. Alternatively, the chicken can be finished on the grill.


For the bowls:

Cook rice, corn, and black beans per the instructions on each package.

Dress each bowl with spinach, rice, corn, black beans, and tomato. Add chicken. Garnish the top with cheese and cilantro, as desired.

Limón-Chile Marinated Chicken Bowls

Limón-Chile creates a tangy, flavorful marinade that's surprisingly mild and appeals to everyone in the family. For this quick dish, we dressed up the chicken and added it atop a bowl of fresh ingredients.

The baked chicken is so juicy that you likely won't need any additional sauce, but don't be afraid to customize your chicken bowl. Use Sriracha to add a little heat or a light dressing of your choice.

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