Description
A vibrant and nutritious Avocado Chicken Quinoa Bowl featuring protein-packed quinoa, tender spiced chicken, fresh vegetables, and a creamy avocado lime dressing. This wholesome meal combines savory and fresh flavors with a delightful texture, perfect for a healthy lunch or dinner.
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)
- 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 thoroughly under cold running water for at least 30 seconds to remove bitterness. In a medium saucepan, combine rinsed quinoa with 2 cups of water or chicken broth and a pinch of salt. Bring to a rolling boil over medium-high heat, then reduce heat to lowest setting, cover, and simmer for 15 minutes without lifting the lid. Remove from heat and let stand, covered, for an additional 5 minutes. Fluff with a fork and set aside.
- Season and Cook the Chicken: In a medium bowl, toss the cubed chicken with smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Heat olive oil in a large skillet over medium-high heat, add the chicken in a single layer without overcrowding, and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 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, fresh cilantro, minced garlic, and lime juice. Blend until smooth and creamy. Add 2 tablespoons of water and blend again; add more water if needed for a pourable consistency. Season with salt and pepper, blend briefly, and adjust seasoning if necessary.
- Assemble Your Avocado Chicken Quinoa Bowl: Divide the cooked quinoa evenly into four bowls. Arrange cooked chicken, black beans, halved cherry tomatoes, corn kernels, and thinly sliced red onion in separate sections over the quinoa. Drizzle a generous amount of creamy avocado lime dressing over each bowl. Garnish with extra cilantro or lime wedges if desired. Serve immediately and enjoy.
Notes
- Rinsing quinoa is essential to remove the natural bitter coating (saponin).
- Using low-sodium chicken broth instead of water for cooking quinoa enhances flavor.
- Do not lift the lid while quinoa is simmering to ensure proper steaming.
- Chicken should be cooked to an internal temperature of 165°F (74°C) for safety.
- Soaking sliced red onion in cold water for 10 minutes can mellow its sharpness if desired.
- Adjust the amount of water in the dressing to get your preferred consistency.
- Use fresh, ripe avocado for the creamiest dressing.
- Serve immediately after assembling for the best texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Boiling, Blending
- Cuisine: Southwestern / American
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: Avocado Chicken Quinoa Bowl, healthy quinoa bowl, avocado dressing, chicken quinoa recipe, protein-packed meal, Southwestern bowl
