Description
This Southwest Chicken Bowl is a vibrant and nutritious meal featuring grilled, marinated chicken breast served over fluffy quinoa with black beans, corn, diced tomatoes, avocado, and fresh cilantro. A perfect blend of bold southwestern spices and fresh ingredients, drizzled with lime juice for a zesty finish. Ideal for a wholesome lunch or dinner, offering a balanced combination of protein, fiber, and healthy fats.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for grilling (about 2 tablespoons)
Quinoa
- 1 cup quinoa (uncooked)
- 2 cups water
- Pinch of salt
Vegetables and Toppings
- 1 can (15 oz or 425 g) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 ripe avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (freshly squeezed)
- Optional toppings: shredded cheese, sliced jalapeños, sour cream
Instructions
- Marinate the Chicken: In a bowl, combine chili powder, cumin, garlic powder, onion powder, salt, pepper, and olive oil. Rub this mixture evenly over the chicken breasts. Cover and let the chicken marinate for at least 30 minutes to absorb the flavorful spices.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Place the marinated chicken on the grill and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for a few minutes before slicing to retain its juices.
- Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine rinsed quinoa, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork.
- Assemble the Bowl: Start with a base of quinoa in each bowl. Layer on the sliced grilled chicken, black beans, corn, diced tomatoes, and avocado slices. Sprinkle the chopped fresh cilantro evenly over the top.
- Finish and Serve: Drizzle fresh lime juice over the assembled bowls to brighten the flavors. Add any optional toppings like shredded cheese, jalapeños, or sour cream as desired. Serve warm and enjoy!
Notes
- For extra flavor, marinate the chicken overnight.
- Use quinoa broth or chicken broth instead of water for more flavor.
- Substitute grilled chicken with tofu or tempeh for a vegetarian option.
- Adjust spice levels by adding cayenne pepper or hot sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- To save time, cook quinoa and grill chicken simultaneously.
