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Chipotle Chicken Bowls with Quinoa topped with fresh ingredients

Chipotle Chicken Bowls with Cilantro Lime Quinoa

A delightful dish featuring tender chicken with smoky chipotle flavors and zesty cilantro lime quinoa, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 1/2 teaspoon kosher salt Enhances the overall flavor of the dish.
  • 1/2 teaspoon ground cumin Adds a warm, aromatic spice.
  • to taste black pepper For a subtle kick.
  • 1 tablespoon chipotle paste Brings smokiness and heat.
  • 1 cup prepared mild salsa Juicy, tangy base.
Main Ingredients
  • 1 pound boneless (skinless chicken thighs) Tender and succulent.
  • 2 ears corn (husks removed) Adds a sweet, crunchy element.
  • 3/4 cup uncooked quinoa (rinsed and drained) Nutty, protein-packed grains.
  • 1 cup plus 2 tablespoons water Hydrates the quinoa.
  • 1/4 teaspoon kosher salt Seasoning for quinoa.
  • 1 lime juiced Brightens the dish.
  • 1/2 tablespoon olive oil Adds richness.
  • 2 tablespoons chopped cilantro Fresh herb for flavor.
  • 1 cup halved cherry tomatoes Adds color and sweetness.
  • 4 oz (1 small Haas) avocado, sliced Balances the spices.
  • 4 lime wedges Garnish for extra zing.
  • 2 tablespoons chopped cilantro Extra garnish.

Method
 

Preparation
  1. In a medium bowl, combine the kosher salt, ground cumin, black pepper, chipotle paste, and salsa to create a flavorful marinade for the chicken.
  2. Place the boneless, skinless chicken thighs into the Instant Pot, and pour the prepared salsa mixture over the chicken.
  3. Secure the lid and set the cooker to high pressure for 20 minutes. Release the pressure according to preference.
  4. After releasing the pressure, add the corn cobs into the pot and cook on high pressure for an additional 2 minutes.
  5. Meanwhile, prepare the quinoa by combining the rinsed quinoa, water, and 1/4 teaspoon kosher salt in a saucepan and bringing it to a boil.
  6. Reduce the heat to low, cover, and simmer for 18 to 22 minutes until the water absorbs. Fluff the quinoa and stir in lime juice, olive oil, and 2 tablespoons of chopped cilantro.
Assembly
  1. Remove corn from Instant Pot, set aside, and shred the chicken thighs in a bowl. Mix with 1/2 cup sauce from the pot.
  2. Carefully cut corn kernels off the husks.
  3. Assemble each bowl by adding 2/3 cup quinoa, 1/2 cup shredded chicken, 1/3 cup corn, 1/4 cup cherry tomatoes, and a slice of avocado.
  4. Garnish with additional chopped cilantro and serve with lime wedges.

Notes

For deeper flavor, marinate chicken for a few hours. Consider adding black beans or sautéed bell peppers for a heartier dish. Experiment with different salsas for a unique twist.