Description
A vibrant and nutritious Avocado Chicken Quinoa Bowl featuring protein-packed quinoa and chicken, fresh veggies, black beans, and a creamy homemade avocado lime dressing. This bowl combines smoky, savory, and zesty flavors for a wholesome, satisfying meal perfect for any day of the week.
Ingredients
Scale
For the Quinoa Bowl:
- 1 cup uncooked quinoa, rinsed thoroughly
- 2 cups water or low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned, thawed if frozen)
- 1/4 red onion, thinly sliced
For the Creamy Avocado Lime Dressing:
- 1 large ripe avocado, pitted and peeled
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup fresh cilantro, loosely packed
- 1–2 cloves garlic, minced
- Juice of 1 large lime (about 2–3 tablespoons)
- 2–4 tablespoons water
- A pinch of salt and pepper
Instructions
- Cook the Quinoa to Perfection: Rinse the quinoa under cold running water for at least 30 seconds to remove the bitter coating. Combine the rinsed quinoa with 2 cups water or chicken broth and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. Remove from heat, keep covered, and let steam for 5 minutes. Fluff with a fork and set aside.
- Season and Cook the Chicken: Toss the cubed chicken in smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Heat olive oil in a skillet over medium-high heat and add the chicken in a single layer. Cook for 6-8 minutes, turning occasionally until golden brown and cooked through (internal temperature 165°F/74°C). Remove from skillet and set aside.
- Prepare the Creamy Avocado Lime Dressing: In a blender or food processor, combine avocado, Greek yogurt or sour cream, cilantro, minced garlic, and lime juice. Blend until smooth. Add 2 tablespoons water and blend; add more water one tablespoon at a time to reach desired consistency. Season with salt and pepper, blend again, and adjust flavors as needed.
- Assemble Your Avocado Chicken Quinoa Bowl: Divide the quinoa among four bowls. Arrange cooked chicken, black beans, halved cherry tomatoes, corn kernels, and thinly sliced red onion on top in sections for a colorful display. Drizzle each bowl with the avocado lime dressing. Garnish with extra cilantro or lime wedges if desired. Serve immediately and enjoy!
Notes
- Rinsing quinoa is essential to remove the bitter saponin coating.
- Use low-sodium chicken broth for extra flavor without excess salt.
- For milder onion flavor, soak sliced red onion in cold water for 10 minutes before assembling.
- If preferred, sour cream can be used instead of Greek yogurt in the dressing.
- Adjust garlic quantity in the dressing to taste for a stronger or milder kick.
- Cook chicken in batches if your skillet isn’t large enough to avoid overcrowding and to achieve a better sear.
- This bowl can be served warm or at room temperature, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Boiling, Blending
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 10 g
- Protein: 38 g
- Cholesterol: 70 mg
Keywords: Avocado Chicken Quinoa Bowl, healthy bowl recipe, avocado dressing, quinoa bowl, chicken quinoa bowl, easy dinner, gluten free, high protein meal
