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Meal Prep Chili Lime Chicken Bowls with Mango Cilantro Lime Quinoa

Meal Prep Chili Lime Chicken Bowls with Mango Cilantro Lime Quinoa

These meal prep chili lime chicken bowls are packed with tons of flavor and they're served with a super delicious mango cilantro lime quinoa! Super quick and healthy too!

Course Main Course
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4
Author Molly | Spices in My DNA


For the chicken

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • zest of 1 lime
  • juice of 1 lime

For the quinoa

  • 1 cup quinoa, rinsed
  • 1 3/4 cups water
  • 1 cup diced mango (from about 1 large mango)
  • juice of 1 lime
  • 1/4 cup chopped cilantro
  • salt and pepper

For the bowls

  • sliced avocado
  • cherry tomatoes
  • lime wedges
  • extra chopped cilantro
  • guacamole
  • salsa


  1. In a medium mixing bowl, whisk together the olive oil, chili powder, cumin, paprika, smoked paprika, garlic powder, salt, pepper, lime zest, and lime juice. Add the chicken and toss to coat. Let marinate for at least 20 minutes while you prepare the quinoa (but you could marinate it up to overnight!)

  2. Make the quinoa. Bring the water to a boil and add the quinoa. Stir, cover, and reduce heat to medium-low. Cook for 15 minutes (no peeking!) 

  3. Once quinoa is finished cooking, let cool for 5 minutes, then stir in the mango, lime juice, and cilantro. Season to taste with salt and pepper.

  4. Make the chicken. Heat a skillet over medium-high heat and add a drizzle of olive oil. Sear chicken for 4-5 minutes per side (depending on how thick the breasts are) or until cooked through. Let rest for 10 minutes before slicing.

  5. Serve the chicken over the mango quinoa and add desired toppings! Or, portion everything into containers to have on hand all week!