Best Chicken Quinoa Power Bowl
This Chicken Quinoa Power Bowl is a satisfying and healthy meal that's easy to customize. It features tender chicken, fluffy quinoa, vibrant veggies, and a flavorful dressing, perfect for a quick lunch or dinner.
Equipment
- Medium saucepan
- Large skillet
- Medium bowl
- Fork
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Serving bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1 cup black beans, rinsed and drained
- 1 cup corn
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Fresh cilantro, chopped
- Shredded cheese
- Sour cream or Greek yogurt
- Hot sauce
Instructions
- In a medium saucepan, combine the rinsed quinoa and chicken broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
- Remove from heat and fluff with a fork. Set aside.
- In a medium bowl, toss the chicken pieces with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until cooked through and lightly browned, stirring occasionally. Don't overcrowd the pan; cook in batches if necessary.
- Divide the cooked quinoa among bowls.
- Top with the cooked chicken, black beans, corn, bell pepper, red onion, avocado, and cherry tomatoes.
- Drizzle with your choice of dressing.
- Garnish with your favorite toppings, such as fresh cilantro, shredded cheese, sour cream, or hot sauce.
- Serve immediately and enjoy!
Notes
Rinse quinoa before cooking to remove the bitter saponin coating. Toasting quinoa enhances its nutty flavor. The ideal quinoa-to-liquid ratio is 1 cup of quinoa to 2 cups of liquid. Make the chicken and quinoa ahead of time for easy meal prepping. Store cooked chicken for up to 3 days, and cooked quinoa for up to 5 days in the refrigerator. Chop veggies up to 2 days in advance and store them in separate airtight containers. Avocado is best chopped right before serving to prevent browning.