Rest before slicing
Five minutes keeps more juice inside the chicken.
Kitchen tested. Prepared and evaluated on Oct. 16, 2026.
The method
4 clear steps.
1
Season the chicken.
Coat the chicken with olive oil, cumin, paprika, salt, and the zest of 1 lime.
2
Cook.
Sear in a covered skillet over medium heat for 6–8 minutes per side, until the thickest part reaches 165°F. Rest 5 minutes, then slice.
3
Build the bowls.
Divide quinoa, black beans, corn, tomatoes, and avocado among four bowls.
4
Finish.
Add the sliced chicken and drizzle with lime juice. Scatter with cilantro.
Make it work.
Small details that matter most with gluten-free cooking.
Prep components ahead
Cooked quinoa and chicken hold well separately for quick lunches.
Add avocado last
Slice it just before serving to preserve its color and texture.