Spicy Chicken, Black Bean, Quinoa Bowl with Lime Dressing
Servings: 2 | Time: 60 minutes
This recipe is great served together in a bowl or separated on a plate individually, so the ingredients don’t touch.
Street corn is always a great addition to any meal. It offers a hint of sweetness to any dish especially this one.
The smoky black beans can be difficult for neurodivergent individuals to eat because the flavor is strong and dominating. An easy fix is to use plain paprika or nothing in its place.
Grilled chicken can be cubed, shredded, or sliced. See what fits best for your group.
Directions
In a serving bowl add quinoa to the bottom, then add black beans, chicken, and street corn into sections over the quinoa.
Top with red cabbage, lime dressing and chopped cilantro.
Grilled Chicken– 2 boneless skinless chicken breasts, 1 teaspoon salt, ½ lime juiced. Marinate the chicken for 30 minutes. Remove the chicken and add it to a grill pan and cook for 20 minutes, 10 minutes a side until done. Remove from the grill and dice the chicken.
Street Corn- 2 cups frozen corn thawed and dried, 1 tablespoon vegetable oil, 1 teaspoon kosher salt. Heat a cast iron pan and add the oil to the pan. When it’s hot add the corn to the pan and cook for 15 minutes, do not stir the corn to create the charred exterior. Season with salt
Black Beans- 1 can of black beans strained, ½ cup water, ½ teaspoon smoky paprika, ½ teaspoon kosher salt. In a saucepan add black, water, smoky paprika and salt. Bring to a boil and simmer. Set Aside.
Dressing Ingredients- 3 tablespoons lime juice (2 ½ limes), 2 tablespoons olive oil, ½ tablespoon white vinegar, ¼ teaspoon kosher salt. Mix.
Ingredients
1 cup cooked quinoa
*1 cup grilled chicken, diced
*¼ cup smokey black beans
*½ cup street corn
½ cup radicchio sliced
*¼ cup lime cilantro dressing
1 tablespoon chopped cilantro
