Mandarin and Quinoa Chicken Bowls

Tara Bench

Quinoa is hearty, healthy, and easy to make. Spoon it into a bowl and top it with Wonderful Halos mandarins, grilled chicken, cilantro, black beans, and savory chipotle lime vinaigrette for dinner or a packed lunch.

Prep Time
15
mins
Total Time
30
mins
Calories*
* per serving
Serves
4

ingredients

4 Wonderful Halos mandarins, peeled and segmented
1 cup quinoa
¾ teaspoon kosher salt
½ teaspoon chili powder
¾ teaspoon ground cumin
2 boneless, skinless chicken breasts
2 cups baby spinach
1 15-ounce can black beans, drained
1 small red bell pepper, sliced
1 avocado, pitted and sliced
1 scallion, sliced

Chipotle Lime Vinaigrette:

¼ cup lime juice
1 garlic clove, sliced in half
2 tablespoons honey
3 teaspoons adobo sauce, from canned chipotle in adobo
1 teaspoon kosher salt
⅓ cup olive oil

Instructions

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