Description
Southwest Chicken Quinoa Bowls are a healthy, protein-packed meal loaded with seasoned chicken, fluffy quinoa, black beans, sweet corn, creamy avocado, fresh veggies, and a zesty lime dressing. Perfect for meal prep, easy lunches, and quick weeknight dinners, these colorful bowls are bursting with bold Southwest flavors and wholesome ingredients.
Ingredients
Scale
For the Chicken
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups chicken broth or water
- 1 tablespoon lime juice
Bowl Ingredients
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ½ cup red onion, diced
- 1 cup shredded lettuce
- ¼ cup fresh cilantro, chopped
Southwest Lime Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Jalapeños
- Salsa
- Sour cream
- Tortilla strips
- Hot sauce
Instructions
- Cook the quinoa: Rinse quinoa thoroughly. Combine quinoa and chicken broth in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and stir in lime juice.
- Season the chicken: Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub evenly over the chicken.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes per side until it reaches 165°F (74°C). Rest for 5 minutes, then slice.
- Make the dressing: Whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper. Set aside.
- Prepare toppings: Dice avocado, halve tomatoes, drain black beans, and chop cilantro and onion.
- Assemble bowls: Divide quinoa evenly into serving bowls.
- Add toppings: Layer chicken, black beans, corn, tomatoes, avocado, lettuce, and red onion over the quinoa.
- Add dressing: Drizzle the prepared dressing evenly over each bowl.
- Garnish: Top with fresh cilantro and any optional toppings.
- Serve: Serve immediately with lime wedges.
Notes
- Cook quinoa in broth instead of water for extra flavor and richness.
- Let the chicken rest before slicing to keep it juicy and tender.
- Add dressing just before serving to keep all ingredients fresh and vibrant.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Stovetop and Assembly
- Cuisine: Southwest
Nutrition
- Serving Size: 1 servings
- Calories: 520 calories
