Avocado Chicken Quinoa Bowl with Creamy Lime Dressing Recipe
This Avocado Chicken Quinoa Bowl is a vibrant and nutritious meal combining protein-packed quinoa and chicken with fresh vegetables and a creamy avocado lime dressing. It offers a balanced mix of flavors and textures—from smoky, seared chicken to sweet corn and tangy, smooth dressing—perfect for a healthy lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten Free
Ingredients
Scale
For the Quinoa Bowl:
- 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
For the Creamy Avocado Lime Dressing:
- 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
- Cook the Quinoa to Perfection: Rinse the quinoa thoroughly under cold running water to remove bitterness. In a medium saucepan, combine rinsed quinoa with 2 cups water or chicken broth and a pinch of salt. Bring to a rolling boil over medium-high heat. Reduce heat to lowest setting, cover, and simmer for 15 minutes without lifting the lid. Remove from heat and let it steam for another 5 minutes. Fluff gently with a fork and set aside.
- Season and Cook the Chicken: In a bowl, toss cubed chicken with smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer, cooking in batches if needed. Sear for 6-8 minutes, turning occasionally, until chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove from skillet and set aside.
- Prepare the Creamy Avocado Lime Dressing: In a blender or food processor, combine avocado, Greek yogurt or sour cream, fresh cilantro, minced garlic, and lime juice. Blend until smooth and creamy. Scrape sides, add 2 tablespoons water, and blend again. Add more water as needed for desired consistency. Season with salt and pepper, blend once more, and adjust seasoning to taste.
- Assemble Your Avocado Chicken Quinoa Bowl: Divide quinoa evenly into four bowls. Neatly arrange cooked chicken, black beans, halved cherry tomatoes, corn kernels, and sliced red onion on top. Drizzle each bowl generously with avocado lime dressing. Garnish with extra cilantro or a lime wedge if desired. Serve immediately and enjoy.
Notes
- Rinsing quinoa is essential to remove its natural bitter coating called saponin.
- Using low-sodium chicken broth instead of water enhances the quinoa’s flavor.
- For less pungent red onion, soak slices in cold water for 10 minutes before assembling.
- If using frozen corn, thaw it fully to avoid excess moisture in the bowl.
- Adjust water in the dressing gradually to achieve your preferred pourable consistency.
- Cook chicken in batches to ensure even searing and avoid overcrowding the pan.
- Leftovers can be stored in the refrigerator, but dress the bowls just before serving to maintain freshness.
Keywords: Avocado chicken quinoa bowl, healthy quinoa bowl, creamy avocado dressing, easy chicken recipes, gluten free lunch, southwestern chicken bowl
