Description
This Avocado Chicken Quinoa Bowl is a protein-packed, nutrient-dense meal that combines juicy chicken, hearty quinoa, fresh vegetables, and a creamy avocado lime dressing for a perfect healthy lunch or dinner.
Ingredients
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)
- 1/4 red onion, thinly sliced
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 (2–3 tablespoons)
- 2–4 tablespoons water, to thin
- Pinch of salt and pepper
Instructions
- Cook quinoa in water or chicken broth according to package instructions. Fluff and set aside.
- Heat olive oil in a skillet over medium heat. Season chicken with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook until golden and fully cooked, then remove from heat.
- In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, corn, red onion, and cooked chicken.
- For the dressing, blend avocado, Greek yogurt (or sour cream), cilantro, garlic, lime juice, water, salt, and pepper until smooth.
- Pour dressing over the quinoa bowl and toss gently to combine.
- Serve immediately, or chill for later. Garnish with extra cilantro if desired.
Notes
- Rinse quinoa well to remove any bitterness.
- Use low-sodium broth to control sodium levels.
- Adjust water in dressing for desired consistency.
- Perfect for meal prep—store in fridge up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Healthy
- Method: Stovetop
- Cuisine: Southwestern-Inspired