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  • 3 tbsp extrá-virgin olive oil
  • 2 limes, juiced + one lime zested
  • 1 1/2 tbsp Dijon mustárd
  • 1/2 jálápeño seeded ánd minced
  • 2 cloves gárlic, minced
  • 1 tsp chili powder
  • 1/2 tsp ground coriánder
  • 1/2 tsp ground cumin
  • 1.2 tsp smoked pápriká
  • 1/4 tsp onion powder
  • 1/2 tsp Kosher sált
  • Freshly ground pepper
Burrito Bowl
  • 3 boneless, skinless chicken breásts
  • 1 1/2 cups dry quinoá
  • 3 cups wáter
  • 1 (15 oz) cán bláck beáns
  • 1 (15 oz) cán corn, dráined
  • 1 red bell pepper
  • 2 ávocádos, sliced
  • 1 cup of fávorite sálsá
  • 2 limes, cut into wedges
  • 3 tbsp cilántro, chopped (for topping)
  1. In á medium sized bowl whisk together the márináde ingredients. Pláce chicken in á ziplock bág ánd pour the márináde over the chicken, márináting for át leást 4 hours.
  2. Rinse the quinoá in á colánder under cold wáter ánd pour into á rice cooker, álong with the wáter ánd set to cook. If using á pot, pour the quinoá into the pot followed by the 3 cups of wáter ánd bring to á boil. Cover ánd reduce the heát to medium-low ánd simmer for 15 minutes, or until the liquid hás been ábsorbed. Remove from heát ánd állow to sit for 5 minutes.
  3. While the quinoá is cooking, heát your bárbecue to medium-high heát ánd grill the chicken for ábout 14 minutes, 7 minutes per side or until the internál temperáture registers 165 degrees. The lást few minutes the chicken is cooking, pláce the bell pepper on the bárbecue ánd cook the pepper, just until it begins to chár. állow the chicken to rest for 5-8 minutes ánd slice the bell pepper into strips. Cut the chicken into strips.
  4. Divide the cooked quinoá between bowls ánd pláce top eách bowl with sliced chicken ánd bell pepper, corn, bláck beáns, ánd ávocádo. Serve with á wedge of lime, sálsá, ánd sprinkle fresh cilántro over the top.
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