Cook Chicken Quinoa Bowls with Ree Drummond | The Pioneer Woman

Use whatever grains you have in your pantry to make this taco-inspired bowl for lunch! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/37Xhg3K Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicken Quinoa Bowl RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 50 min Active: 40 min Yield: 2 servings Ingredients 1/4 cup red quinoa Zest and juice of 1 lime plus lime wedges, for serving 1/4 cup chopped fresh cilantro Kosher salt Two 6-ounce chicken breasts 2 tablespoons olive oil 1 tablespoon taco seasoning Roasted Corn Salsa, recipe follows 1/2 avocado, sliced 1/4 cup crumbled queso fresco 1/4 cup sour cream Hot sauce, to taste Roasted Corn Salsa: 1/2 cup frozen roasted corn kernels, thawed 1/2 cup cherry tomatoes, halved 1/4 cup diced red onion One 2-ounce jar pimientos, drained 1 lime, juiced 1 tablespoon chopped fresh cilantro Pinch kosher salt Directions Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes. Meanwhile, preheat a grill for cooking at medium heat. Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest. Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce. Roasted Corn Salsa: Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside. https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #ChickenQuinoaBowl Cook Chicken Quinoa Bowls with Ree Drummond | The Pioneer Woman | Food Network https://youtu.be/D1GlrcYVw-I