I finally have another recipe for ya’ll! 🙂 Thanks for being patient with me the past 2 weeks with everything going on! You, friends, are THE. BEST.

Okay, so It is getting FLIPPING H.O.T. here in South Florida. Like, walk outside and it feels like a daggum sauna hit you in the face! For Real.

That means it’s time to turn the ol’ oven OFF & get back to doing the majority of our cooking on the grill! I don’t mind though, I happen to be a huge fan of the grill! So be expecting lots of grilled delights coming up on here!

Let’s talk quinoa (pronounced KEEN-wah). It’s hugely popular right now being that it’s filled with nutrients and is naturally gluten free!

Can I be honest with you guys? I’ve made it before and I’ve just never been a huge fan (GASP). However, I’ve recently tried versions that friends have made where they are more like a “pasta salad” sans the pasta but coated in a delicious dressing and lots of chopped herbs and veggies in them. Now THIS I can get down with.

Hubs? Still a little skeptical. Some friends from church recommended this southwestern style recipe from All Recipes and you know me, I can never follow those things to a “T”! This is my version ramped up with a little garlic and the rest of the seasonings tweaked to my taste preference. Plus I marinaded & kabob-ed some chicken to make one kickin’ dish!

Hubs’ response? “OH. MY. GOSH. Babe. This KEE-No is like crack!” (yes I laughed out loud at his pronunciation bahaha)

So, go get yo KEE-no on, ya’ll!

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Cilantro Lime Chicken with Southwestern Quinoa Salad

Yield: 4-5 servings

A healthy (naturally) gluten-free dinner option that tastes DELICIOUS!


For the Cilantro Lime Chicken:
2 pounds (about) boneless skinless chicken breasts, cubed into 1 1/2" cubes
1 cup loosely packed cilantro
2 cloves garlic, grated
2 limes juices (about 1/4 cup)
1/2 cup extra light olive oil (or other mild flavored oil)
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

For the Southwestern Quinoa Salad:
1 cup quinoa, rinsed well in a mesh strainer
2 cups vegetable or chicken broth
1/4 cup extra light olive oil
2 limes, juiced (about 1/4 cup)
1 small clove garlic, grated
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne, or more to taste
1 cup halved grape tomatoes
1 (15 ounce) can black beans, drained and rinsed
4 green onions (scallions), finely chopped
1/4 cup chopped cilantro


For the Cilantro Lime Chicken:
Place cubed chicken in a large ziplock bag. Add remaining ingredients to a blender or food processor and blend until well combined. Pour mixture over chicken and press air out of bag and seal well. Push the marinade around a bit to make sure the chicken is coated on all sides. Allow to marinade for at least 2 hours (can do this the night before if desired).

Preheat grill to medium high heat. Place chicken cubes on wooden skewers being careful not to overcrowd them. Note: it's a good idea to soak the skewers in water for 20 minutes or so to help prevent them from burning on the grill. When grill is nice and hot, spray it with a little non-stick cooking spray and add the chicken skewers. Grill for 5-7 minutes on each side, making sure that the internal temperature reaches a minimum of 165ºF. Serve hot over the Southwestern quinoa salad.

For the Southwestern Quinoa Salad:
Bring quinoa and broth to a boil over medium high heat. Cover, reduce heat to low, and allow to cook until all the liquid is absorbed (12-18 minutes). allow to cool and then fluff with a fork.

Mix together oil, lime juice, garlic, cumin, salt and cayenne in a glass mixing cup with a spout. Add quinoa to a bowl with black beans, tomatoes and scallions. Pour dressing mixture over them and gently toss to combine. Last, stir in the cilantro and serve. Great served at room temperature (east make-ahead) - or you can refrigerate and serve cold!

Quinoa adapted from: All Recipes