Description
Description A nutritious and flavor-packed bowl featuring tender chicken, fluffy quinoa, and fresh veggies drizzled with a creamy avocado dressing.
Ingredients
- 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)
- 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)
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Instructions
- Rinse quinoa under cold water until clear. Combine with water or broth, salt, and pepper in a saucepan. Bring to a boil, then simmer covered for about 15 minutes. Let sit for 5-10 minutes before fluffing.
- Prepare chicken by mixing olive oil, spices, and seasonings in a bowl. Marinate chicken for 15-20 minutes. Cook in a skillet over medium-high heat for 5-7 minutes per side until golden brown. Let rest before slicing.
- Prep veggies: halve cherry tomatoes, drain black beans, dice cucumber, and bell pepper, slice red onion, and chop cilantro.
- To make dressing, blend avocado, yogurt, olive oil, lime juice, vinegar, honey, garlic, cumin, salt, and pepper until smooth. Thin with water if needed.
- Assemble bowls starting with quinoa, then add chicken and arrange veggies. Top with avocado and cilantro, drizzling dressing on top.
Notes
- Notes
- For optimal flavor, cook the quinoa in chicken broth. Store the dressing separately to maintain freshness if making ahead.