Description
A satisfying bowl meal featuring smoky chicken, fluffy quinoa, crisp veggies, and a creamy avocado-yogurt dressing.
Ingredients
Scale
- 1 cup uncooked quinoa, rinsed thoroughly
- 2 cups water or low-sodium chicken broth
- ½ teaspoon salt (for quinoa)
- ¼ teaspoon black pepper (for quinoa)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil (for chicken)
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder (for chicken)
- ½ teaspoon onion powder
- ½ teaspoon salt (for chicken)
- ¼ teaspoon black pepper (for chicken)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- ¼ red onion, thinly sliced
- 1 large cucumber, peeled and diced
- 1 red bell pepper, finely diced
- ¼ cup fresh cilantro, chopped (for bowl)
- 1 large ripe avocado, pitted and peeled (for dressing and some for the bowl)
- ½ cup plain Greek yogurt or sour cream
- ¼ cup olive oil (extra virgin, for dressing)
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced (or ½ teaspoon garlic powder, for dressing)
- ½ teaspoon ground cumin (for dressing)
- ¼ teaspoon salt (for dressing)
- ¼ teaspoon black pepper (for dressing)
- Optional: 1–2 tablespoons water (to thin dressing)
- Optional: A pinch of cayenne pepper (for dressing)
Instructions
- Rinse quinoa under cold water for 1–2 minutes; combine with water or broth, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Rest covered for 5–10 minutes before fluffing.
- Pat chicken dry and cut into cubes. Whisk olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper; marinate chicken for 15–20 minutes. Cook in a skillet over medium-high heat for 5–7 minutes per side until cooked through.
- Prepare vegetables: halve cherry tomatoes, thaw corn, rinse black beans, slice red onion, dice cucumber, and bell pepper, and chop cilantro. Reserve some avocado for garnish.
- Make dressing by blending avocado, yogurt, olive oil, lime juice, vinegar, honey, garlic, cumin, salt, and pepper until smooth. Adjust with water, if thick.
- Assemble bowls with quinoa as the base, topped with chicken, vegetables, rinsed black beans, and lime-dressed avocado pieces. Drizzle with dressing before serving.
Notes
For best texture, store components separately until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg
Keywords: avocado, chicken, quinoa, bowl, healthy, meal prep