Mexican Chicken Quinoa Bowl
The Mexican Chicken Quinoa Bowl is a vibrant, protein-packed meal loaded with bold flavors and wholesome ingredients. Featuring tender grilled chicken, fluffy quinoa, black beans, corn, fresh veggies, and a zesty lime dressing, this bowl is perfect for meal prep, a healthy lunch, or a quick weeknight dinner.
Prep & Cook Time
Total Time: ~35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
(Serves 2-3)
For the Chicken:
2 boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Juice of ½ lime
For the Quinoa:
¾ cup quinoa, rinsed
1 ½ cups water or chicken broth
¼ tsp salt
For the Bowl Toppings:
½ cup black beans, drained and rinsed
½ cup corn (fresh, canned, or frozen)
½ cup cherry tomatoes, halved
½ avocado, sliced
¼ cup red onion, diced
¼ cup fresh cilantro, chopped
1 jalapeno, sliced (optional for heat)
¼ cup shredded cheese (cheddar or cotija, optional)
Lime wedges for serving
For the Dressing:
2 tbsp olive oil
Juice of 1 lime
½ tsp honey (or maple syrup)
½ tsp cumin
¼ tsp salt
¼ tsp black pepper
1 clove garlic, minced
Instructions
Step 1: Cook the Quinoa
1. In a saucepan, bring 1 ½ cups of water (or broth) to a boil.
2. Add the rinsed quinoa and ¼ tsp salt, then reduce heat to low.
3. Cover and simmer for 15 minutes, until the liquid is absorbed.
4. Remove from heat, fluff with a fork, and set aside.
Step 2: Cook the Chicken
1. In a bowl, mix olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and lime juice.
2. Coat the chicken in the seasoning mix.
3. Heat a grill pan or skillet over medium-high heat.
4. Cook the chicken for 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C).
5. Remove from heat, let rest for 5 minutes, then slice into strips.
Step 3: Make the Dressing
1. In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, black pepper, and minced garlic.
2. Taste and adjust seasoning as needed.
Step 4: Assemble the Bowls
1. Divide the quinoa among serving bowls.
2. Top with sliced chicken, black beans, corn, tomatoes, avocado, red onion, and jalapenos.
3. Drizzle with the lime dressing.
4. Garnish with cilantro, cheese, and lime wedges.
Step 5: Serve & Enjoy!
Serve warm or chilled.
Notes & Tips
Make it spicy: Add extra jalapenos, hot sauce, or a pinch of cayenne to the dressing.
Meal prep tip: Store the ingredients separately and assemble just before eating.
Protein alternatives: Swap chicken for shrimp, tofu, or grilled steak.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
1. Can I use pre-cooked quinoa?
Yes! If using pre-cooked quinoa, you’ll need about 2 cups.
2. How do I make this dairy-free?
Simply omit the cheese or use a dairy-free alternative.
3. Can I make this vegetarian?
Yes! Substitute the chicken with extra black beans, tofu, or grilled veggies.
4. What can I use instead of quinoa?
Brown rice, cauliflower rice, or farro are great substitutes.
Nutritional Information
Calories: 480
Protein: 38g
Carbs:45g
Fat: 18g
Fiber: 9g
Sugar: 5g
This Mexican Chicken Quinoa Bowl is a balanced and flavorful dish perfect for a nutritious meal. It’s easy to customize and packed with protein, fiber, and fresh ingredients!