Lunch Bowl: Honey BBQ Chicken with Cilantro Lime Quinoa Brown Rice

I’ve had 21 first days of school! Should I actually be telling anyone this?

I have to admit, I actually enjoy the first day of school. There is a level of hope and excitement that fills the air. The first day of school is a fresh start. It’s empowering! You have the ability to shape the rest of your year into whatever you want it to be.

New clothes, new classes, and new friends are all a part of that first day. I so enjoy being a part of that! Matt and I are ready for our first day. We have our G2 pens arranged in our desk, our mugs of coffee/tea hot and ready, and our lunches packed. Now let’s get out to the car before the buses make us late!

This school year we are starting off fresh with an amazing school lunch. We are bringing lunch bowls. They have grilled chicken, cilantro lime quinoa brown rice, corn, black beans, red and green peppers, and avocado slices. We brought them with us last week and they were even tastier than they looked! Hard to believe, I know. We were able to make 6 lunches with this recipe. Once you put these together you will be wishing you were at school or work just so you can eat one!

Makes 6 Lunch Bowls


Cilantro Lime Quinoa Brown Rice

  • 3/4 cup Brown rice
  • 1/4 cup Quinoa
  • 2 cups Chicken Stock
  • 1 tsp. Coconut Oil
  • 2 Tbsp. Cilantro, chopped
  • 1 Lime, Zest and Juice

Honey BBQ Slices

  • 2 Chicken Breasts
  • 2 Tbsp BBQ Sauce
  • 1 Tbsp. Honey
  • 1 Tbsp Dijon Mustard

Black Beans and Corn

  • 1 Tbsp. Olive Oil
  • 1 cup Black Beans
  • 1 cup Frozen Corn
  • 1/2 Red Pepper, diced
  • 1/2 Green Pepper, diced
  • 1 clove Garlic, minced
  • 1 Tbsp. Cilantro, chopped
  • Lime Juice of 1/2 a Lime
  • Kosher Salt and Pepper

Salad Mix

  • 6 cups Spring Mix
  • 1 cup Grape Tomatoes, cut in half
  • 1 Avocado, sliced
  • Lime Juice of 1/2 a Lime
  • Kosher Salt and Pepper

Cilantro Lime Quinoa Brown Rice:

Combine the brown rice, quinoa, chicken stock and coconut oil in a medium sauce pan over high heat. Once the mixture comes to a boil, reduce the heat and cover with a tight fitting lid. Allow the brown rice and quinoa to simmer for another 20 minutes or until all the liquid is absorbed and the rice is tender. Pour the rice and quinoa into a mixing bowl and stir in the lime juice, lime zest, and cilantro with a fork breaking up any clumps.

Honey BBQ Chicken Slices:

Coat the chicken breast with the BBQ sauce, honey, and Dijon mustard. Place on a lined baking sheet and bake in the oven at 400 degrees for 30 to 40 minutes until the chicken is cooked all the way through. Slice thin and set aside.

Black Beans and Corn:

Coat a medium sized pan with olive oil over medium heat. Combine the beans, corn, peppers, and garlic. Sauté for 5 minutes. Season with the juice of half a lime, cilantro, salt, and pepper.

Spring Mix Salad:

In a bowl toss the spring mix and cherry tomatoes. Season with salt and pepper.

The assembly:

Add 1/2 cup of rice, a cup of the spring mix, and a 1/2 cup of the bean and corn mixture. Lay a few slices of chicken, and avocado on top. Drizzle the top of the avocado with the juice of the last half of lime. This will keep it from browning.
There you go, delicious, healthy, and amazing!!

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