Avocado Chicken Quinoa Bowl
A nourishing and customizable bowl featuring tender chicken, fluffy quinoa, and creamy avocado, perfect for meal prep or family dinners.
Ingredients
For the quinoa
- 1 cup uncooked quinoa, rinsed thoroughly
- 2 cups water or low-sodium chicken broth
For the chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil For cooking the chicken
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
For the bowl
- 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
For the avocado dressing
- 1 large ripe avocado, pitted and peeled
- ½ cup plain Greek yogurt or sour cream For a dairy-free option, use plant-based yogurt
- ¼ cup fresh cilantro, loosely packed
- 1-2 cloves garlic, minced
- Juice of 1 large lime (about 2-3 tablespoons)
- 2-4 tablespoons water (to thin the dressing)
- A pinch of salt and pepper
Instructions
Preparation
- Gather all your ingredients and tools. Set up your cutting board, knife, and cooking pots.
- Place the dry quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water for about 30 seconds.
Cooking the quinoa
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water or chicken broth. Add a small pinch of salt and bring to a rolling boil.
- Once boiling, reduce the heat to the lowest setting, cover, and allow to simmer for about 15 minutes.
- After 15 minutes, turn off the heat and let it rest covered for an additional 5 minutes.
- Fluff the quinoa gently with a fork once uncovered.
Cooking the chicken
- Place the cubed chicken in a medium bowl and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook until golden brown and cooked through, about 6-8 minutes.
- Transfer the cooked chicken to a plate and set aside.
Making the dressing
- In a blender, combine the ripe avocado, Greek yogurt (or sour cream), cilantro, minced garlic, and lime juice. Blend until smooth.
- Add 2 tablespoons of water to thin the dressing and blend again. Adjust the consistency by adding more water if needed, seasoning with salt and pepper.
Assembling the bowl
- Serve the quinoa in bowls topped with the chicken, black beans, cherry tomatoes, corn, red onion, and avocado dressing.
- Garnish with extra cilantro and lime wedges if desired.
Notes
Store leftovers in airtight containers, separating the components to maintain freshness. Best consumed within 3-4 days. For freezing, the quinoa and chicken can last up to 3 months.