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Mandarin Orange and Quinoa Chicken Bowls

Mandarin Orange and Quinoa Chicken Bowls


  • 1 cup quinoa
  • 1 3/4 teaspoons kosher salt
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 2 boneless, skinless chicken breasts
  • 1/4 cup lime juice
  • 1 garlic clove, sliced in half
  • 2 tablespoons honey
  • 3 teaspoons adobo sauce, from canned chipotle in adobo
  • 1/3 cup olive oil
  • 2 cups baby spinach
  • 1 15-ounce can black beans, drained
  • 1 small red bell pepper, sliced
  • 1 avocado, pitted and sliced
  • 4 mandarin oranges, peeled and segmented
  • 1 scallion, sliced


  1. Cook quinoa according to package directions and set aside to cool.
  2. Heat a grill or grill pan over medium-high heat. Mix together 3/4 teaspoon salt, chili powder and cumin and rub on chicken. Grill chicken on both sides until cooked through; set aside to cool, then slice.
  3. Make chipotle lime vinaigrette: Whisk together the lime juice, garlic, honey, adobo sauce, 1 teaspoon salt and olive oil. Then discard halved garlic cloves.
  4. Spoon quinoa into 4 bowls. Top each bowl with some spinach, black beans, bell pepper, avocado, mandarin segments and sliced chicken. Drizzle each with vinaigrette and sprinkle with scallions to serve.



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