Jul 14 2026
Restaurants›Boca Chica | Restaurante Mexicano y Cantina›Lunch Buffet Recipe

Lunch Buffet Recipe

Inspired by Boca Chica | Restaurante Mexicano y Cantina
Time1h
Serves12

Available Monday through Friday from 11am-1:30pm.

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Ingredients

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Salads

Main Dishes

Desserts

Method

Preparation

  1. 1

    Prepare the Salad

    In a large bowl, combine mixed greens, sliced cherry tomatoes, diced cucumber, thinly sliced red onion, and crumbled feta cheese. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss to combine.

  2. 2

    Cook Quinoa

    In a medium saucepan, bring 4 cups of water to a boil. Add quinoa and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

  3. 3

    Grill Chicken

    Preheat a grill or grill pan over medium heat. Season chicken breasts with garlic powder, paprika, and salt. Grill for 6-7 minutes on each side until fully cooked.

  4. 4

    Prepare Vegetable Medley

    In a large skillet, heat olive oil over medium-high heat. Add vegetable medley and sauté for 5-7 minutes until tender.

Serving

  1. 5

    Assemble the Buffet

    Arrange the salad, grilled chicken, quinoa, and vegetable medley on a buffet table. Serve chocolate brownies with a scoop of vanilla ice cream for dessert.