Looking for a healthy, hearty, and easy-to-make meal that's perfect for dinner or a packed lunch? This Mandarin and Quinoa Chicken Bowl is a vibrant and satisfying dish that balances savory, sweet, and zesty flavors beautifully. Tender grilled chicken and fluffy quinoa create a wholesome base, while sweet Wonderful Halos mandarins, creamy avocado, and crisp veggies add brightness and texture. A homemade chipotle lime vinaigrette ties everything together with a smoky, citrusy kick. It's a delicious way to enjoy a well-rounded meal the whole family will love.
Yields: 4 servings Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Ingredients:
For the Chipotle Lime Vinaigrette:
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¼ cup fresh lime juice
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1 garlic clove, sliced in half
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2 tablespoons honey
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3 teaspoons adobo sauce (from a can of chipotles in adobo)
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1 teaspoon kosher salt
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⅓ cup olive oil
For the Chicken & Quinoa Bowls:
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1 cup quinoa
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¾ teaspoon kosher salt
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½ teaspoon chili powder
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¾ teaspoon ground cumin
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2 boneless, skinless chicken breasts (about 1-1.5 lbs total)
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4 Wonderful Halos mandarins, peeled and segmented
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2 cups baby spinach
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1 (15-ounce) can black beans, rinsed and drained
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1 small red bell pepper, thinly sliced
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1 avocado, pitted and sliced
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1 scallion, thinly sliced, for garnish
Step-by-Step Instructions:
1. Cook the Quinoa: Prepare the quinoa according to the package directions. Once cooked, fluff with a fork and set aside to cool slightly.
2. Prepare and Grill the Chicken: While the quinoa is cooking, preheat a grill or grill pan over medium-high heat. In a small bowl, mix together the kosher salt, chili powder, and cumin. Rub the spice mixture evenly over both sides of the chicken breasts. Grill the chicken for 5-7 minutes per side, or until cooked through (the internal temperature reaches 165°F). Remove the chicken from the grill and let it rest for a few minutes before slicing into bite-sized pieces.
3. Whisk the Vinaigrette: In a small bowl or jar, whisk together the lime juice, halved garlic clove, honey, adobo sauce, and kosher salt. Slowly drizzle in the olive oil while continuing to whisk until the vinaigrette is well combined. Remove and discard the garlic clove halves before serving.
4. Assemble the Bowls: Divide the cooked quinoa evenly among four bowls. Top the quinoa with a handful of baby spinach, a scoop of black beans, and a portion of the sliced red bell pepper, sliced avocado, mandarin segments, and grilled chicken.
5. Garnish and Serve: Drizzle each bowl generously with the chipotle lime vinaigrette and sprinkle with sliced scallions to serve. Enjoy immediately!
Meal Prep Tip:
If you're making these bowls ahead for lunch, it's best to pack the vinaigrette in a separate small container. This will keep the ingredients fresh and prevent the spinach from becoming wilted. Simply pour the dressing over the bowl and toss just before eating.
