Name: Creamy Avocado Chicken Quinoa Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
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)

Description

A nutritious and flavor-packed bowl featuring tender chicken, fluffy quinoa, and fresh veggies drizzled with a creamy avocado 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)
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 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

For optimal flavor, cook the quinoa in chicken broth. Store the dressing separately to maintain freshness if making ahead.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 8g
Sodium: 300mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 12g
Protein: 30g
Cholesterol: 70mg

Keywords: quinoa bowl, avocado dressing, healthy dinner, chicken bowl, meal prep