Name: Avocado Chicken Quinoa Bowl with Creamy Lime Dressing Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southwestern
Ingredients: 1 cup uncooked quinoa, rinsed thoroughly; 2 cups water or low-sodium chicken broth; 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and freshly ground black pepper, to taste; 1 can (15 oz) black beans, rinsed and drained; 1 cup cherry tomatoes, halved; 1 cup corn kernels (fresh, frozen, or canned, thawed if frozen); 1/4 red onion, thinly sliced; 1 large ripe avocado, pitted and peeled; 1/2 cup plain Greek yogurt or sour cream; 1/4 cup fresh cilantro, loosely packed; 1–2 cloves garlic, minced; Juice of 1 large lime (about 2–3 tablespoons); 2–4 tablespoons water; A pinch of salt and pepper

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Introduction

The Avocado Chicken Quinoa Bowl is a vibrant, nutritious meal that blends tender chicken with fluffy quinoa and fresh, colorful veggies. Topped with a creamy avocado lime dressing, it’s satisfying and packed with wholesome flavors perfect for any day.

A white bowl filled with a base layer of mixed red and white quinoa, fluffy and speckled with small round grains. On one side, chunks of bright green avocado with a smooth and creamy texture sit atop the quinoa. Alongside this, slices of grilled chicken breast, browned and slightly charred with a golden crust and tender white inside, are laid neatly in the center. On the opposite side, halved cherry tomatoes show their juicy, glossy red interiors mixed with bits of fresh green herbs. The dish is garnished with small green parsley leaves scattered over the chicken. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked quinoa, rinsed thoroughly
2 cups water or low-sodium chicken broth
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper, to taste
1 can (15 oz) black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh, frozen, or canned)
1/4 red onion, thinly sliced
1 large ripe avocado, pitted and peeled
1/2 cup plain Greek yogurt or sour cream
1/4 cup fresh cilantro, loosely packed
1–2 cloves garlic, minced
Juice of 1 large lime (about 2–3 tablespoons)
2–4 tablespoons water
A pinch of salt and pepper

Instructions

Step 1: Rinse the quinoa thoroughly under cold running water for at least 30 seconds to remove bitterness. In a medium saucepan, combine the quinoa and 2 cups of water or chicken broth with a pinch of salt. Bring to a rolling boil.
Step 2: Reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. Remove from heat and let it steam, still covered, for 5 more minutes. Fluff with a fork and set aside.
Step 3: In a bowl, season cubed chicken with smoked paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed) and cook, turning occasionally, until golden brown and cooked through, about 6-8 minutes. Remove from heat.
Step 4: Combine avocado, Greek yogurt or sour cream, cilantro, minced garlic, and lime juice in a blender or food processor. Blend until smooth. Add 2 tablespoons water and blend again. Adjust with more water to reach desired consistency. Season with salt and pepper to taste.
Step 5: Divide quinoa evenly among four bowls. Arrange chicken, black beans, cherry tomatoes, corn, and red onion on top. Drizzle generously with the creamy avocado lime dressing. Garnish with fresh cilantro or lime wedges if desired. Serve immediately.

Tips & Variations

Rinsing quinoa well prevents bitterness and improves flavor.
Use chicken broth instead of water to cook quinoa for added depth.
Soak sliced red onion in cold water for 10 minutes to mellow its sharpness.
For a vegan version, substitute chicken with grilled tofu and use dairy-free yogurt in the dressing.
Add sliced jalapeños or a dash of hot sauce for extra heat.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and quinoa gently in a skillet or microwave. Dress bowls just before serving to keep ingredients fresh and the avocado dressing vibrant.

How to Serve

A white bowl filled with three main layers: at the bottom, there is a bed of cooked quinoa with small round grains in shades of white, beige, and red mixed with green avocado chunks; above this, a row of golden-brown grilled chicken slices with a slightly crispy texture and darker grill marks sits neatly, garnished with finely chopped green herbs; on the sides of the chicken, there are fresh avocado pieces that are light green with a creamy texture and a pile of halved bright red cherry tomatoes mixed with small green basil leaves. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this bowl ahead of time?

Yes, you can cook the quinoa and chicken in advance and store them separately. Assemble the bowls and add the avocado dressing just before serving to keep everything fresh.

What can I substitute if I don’t have Greek yogurt?

You can use sour cream or a dairy-free yogurt alternative in the dressing to maintain its creamy texture and tangy flavor.