Cook Chicken Quinoa Bowls with Ree Drummond

Ingredients

• 2 pieces Boneless Skinless Chicken Breasts (about 8‑10 oz each, trimmed)
• 2 Tbsp Olive Oil (extra‑virgin, for drizzling)
• 2 Tbsp Taco Seasoning (store‑bought blend)
• 0.5 tsp Salt (kosher or sea salt)
• 1 cup Red Quinoa (dry, rinsed before cooking)
• 2 Tbsp Lime Juice (freshly squeezed)
• 1 tsp Lime Zest (zested from the same lime)
• 2 Tbsp Fresh Cilantro (chopped leaves only)
• 0.5 cup Frozen Roasted Corn Kernels (thawed; can use fresh corn)
• 0.25 cup Red Onion (finely diced)
• 2 oz Jarred Pimentos (drained, sliced)
• 0.5 cup Cherry Tomatoes (halved)
• 1 medium Avocado (sliced)
• 2 oz Queso Fresco (crumbled; feta can substitute)
• 2 Tbsp Sour Cream (plain)
• to taste Hot Sauce (optional, for heat)
• 2 pieces Lime Wedges (for garnish)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, drizzle with olive oil, then sprinkle evenly with taco seasoning and a pinch of salt. Rub the seasoning into the meat so it coats all sides.

   Time: PT2M

2. Grill the Chicken

   Heat the grill pan over medium‑high heat (≈400°F). Place the seasoned breasts on the pan and cook for about 5 minutes per side, or until the internal temperature reaches 165°F.

   Time: PT10M

   Temperature: Medium‑high (≈400°F)

3. Rest the Chicken

   Transfer the cooked chicken to a plate, loosely cover with foil, and let rest for 5 minutes. This keeps the juices inside.

   Time: PT5M

4. Cook the Quinoa

   Rinse 1 cup red quinoa under cold water. Combine with 2 cups water in a saucepan, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.

   Time: PT15M

   Temperature: Boiling then simmer

5. Flavor the Quinoa

   Transfer the cooked quinoa to a bowl. Add lime juice, lime zest, a pinch of salt, and chopped cilantro. Toss gently to combine.

   Time: PT5M

6. Prepare Roasted Corn Salsa

   In a mixing bowl combine thawed roasted corn kernels, diced red onion, drained pimentos, and halved cherry tomatoes. Add the juice of one lime, a tablespoon of chopped cilantro, and a pinch of salt. Toss until evenly mixed.

   Time: PT5M

7. Slice the Chicken

   Slice the rested chicken breasts into thin strips or bite‑size pieces.

   Time: PT2M

8. Assemble the Bowls

   Divide the cilantro‑lime quinoa between two serving bowls. Arrange sliced chicken around the edge, spoon generous amounts of corn salsa into the center, and top with sliced avocado, crumbled queso fresco, and a dollop of sour cream. Garnish with lime wedges, extra cilantro, and a drizzle of hot sauce if desired.

   Time: PT5M

Nutrition Facts

Calories

950

Protein

44 g

Carbohydrates

68 g

Fat

38 g

Fiber

14 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breasts: Turkey breast, Firm tofu
• Instead of Olive Oil: Vegetable oil, Avocado oil
• Instead of Taco Seasoning: Homemade chili powder blend, Cumin‑paprika mix
• Instead of Salt: Sea salt
• Instead of Red Quinoa: White quinoa, Brown rice
• Instead of Lime Juice: Lemon juice
• Instead of Fresh Cilantro: Parsley
• Instead of Frozen Roasted Corn Kernels: Fresh corn, Canned corn
• Instead of Red Onion: White onion, Shallots
• Instead of Jarred Pimentos: Roasted red peppers
• Instead of Cherry Tomatoes: Grape tomatoes
• Instead of Avocado: Guacamole
• Instead of Queso Fresco: Feta cheese
• Instead of Sour Cream: Greek yogurt
• Instead of Hot Sauce: Sriracha, Chipotle sauce

Equipment Needed

• Grill Pan
• Medium Saucepan with Lid
• Mixing Bowl
• Cutting Board
• Chef's Knife
• Microplane Zester (optional)
• Wooden Spoon or Spatula
• Measuring Spoons
• Serving Bowls

Critical Steps — Do Not Skip

• Season the chicken evenly with taco seasoning and salt.
• Grill the chicken to an internal temperature of 165°F.
• Rinse and cook quinoa using the proper water ratio.
• Prepare the roasted corn salsa with fresh lime juice and cilantro.
• Assemble the bowl with balanced layers to maintain texture.

Chef Tips from the Video

• A cast‑iron grill pan gives the chicken a beautiful sear and smoky flavor.
• Add a pinch of smoked paprika to the taco seasoning for an extra depth of flavor.
• Toast the quinoa briefly in a dry pan for 2 minutes before adding water for a nuttier taste.
• Use fresh lime zest rather than bottled zest for a brighter, more aromatic finish.

Troubleshooting

Storage

Refrigerator: Store cooked chicken, quinoa, and salsa in separate airtight containers for up to 3 days. Assemble fresh bowls when ready to eat.

Freezer: Freeze cooked chicken and quinoa (separately) for up to 2 months. Thaw in the refrigerator before reheating. Do not freeze the avocado or sour cream.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook quinoa and grill chicken up to two days ahead; keep them refrigerated and reheat gently before assembling.
• The roasted corn salsa improves in flavor after resting in the fridge for a few hours.
• Slice avocado just before serving to prevent browning.

Frequently Asked Questions