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Tequila Lime Chicken Quinoa Bowl


January 23rd, 2017

By: Nicole from Wonky Wonderful

This is a sponsored post written by me on behalf of Altos Tequila. All opinions are 100% mine.

Perfect for those New Year's resolutions, this Tequila Lime Chicken Quinoa Bowl is healthy, nutritious, satisfying and tasty! Made with simple and natural ingredients this recipe is great for lunch or dinner.

When you are trying to eat healthy it can be difficult to find recipes that are also easy and flavorful. No one should have to live on bland food and salads! This Tequila Lime Chicken Quinoa Bowl is packed with nutritious ingredients but is definitely not lacking in flavor. Lean chicken breast is cooked with a tequila, lime and honey glaze. The glaze is made with just three ingredients and takes this meal to a whole new level!

Altos Tequila Plata is the shining star of this dish. It is made from 100% agave grown in the Los Altos highlands of Mexico. The creators, Henry Besant and Dre Masso noticed a gap in the tequila market so they partnered with Maestro Tequilero Jesus Hernandez to create high quality tequila that is accessible to all types of fans. 

Not only is this Tequila Lime Chicken Quinoa Bowl great for keeping to a healthy eating plan. It also has the flavors of a vacation! You will be transported to a Mexican vacation, margarita in hand.

Altos Tequila Plata is slightly citric and sweet. Mixed with lime juice and honey it makes the perfect glaze.

Tequila Lime Chicken Quinoa Bowl

Tequila Lime Chicken Quinoa Bowl


  • Altos Tequila Plata 2 ounces
  • Chicken Breasts (boneless, skinless) 2 Lbs.
  • Honey 1/2 Cup
  • Lime juice 1
  • Cooking Oil
  • Salt/Pepper


Preheat oven to 375◦F

Lightly oil roasting dish and set aside.

Pound chicken breasts to an even thickness (approx. 1 inch thickness).

Grill tops in a lightly oiled grill pan over medium/high heat for 3-4 minutes or until marks appear. Transfer to prepared roasting dish. Sprinkle with salt and pepper.

Cook for 20 minutes. Mix honey, lime and tequila. Pour mixture over chicken (reserve a little for serving). Return chicken to oven and continue cooking for 5- 10 minutes or until the internal temperature of the chicken reaches 165◦F.

Serve chicken over cooked quinoa. Top with fresh cilantro, limes, avocado salt/pepper and the remaining glaze.

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