Avocado Chicken Quinoa Bowl
A warm and comforting dish combining creamy avocado, tender chicken, and colorful veggies for a satisfying weeknight meal that's quick to prepare.
Ingredients
Quinoa Base
- 1 cup uncooked quinoa, rinsed thoroughly Rinsing is crucial to remove the natural bitter coating called saponin.
- 2 cups water or low-sodium chicken broth Using broth enhances the flavor of the quinoa.
Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes Cuts ensure even cooking.
- 1 tablespoon olive oil For searing the chicken.
- 1 teaspoon smoked paprika Adds a warm, smoky depth.
- 1/2 teaspoon garlic powder Provides a base layer of flavor.
- 1/2 teaspoon onion powder Enhances the savory flavor.
- Salt and freshly ground black pepper, to taste
Veggies and Toppings
- 1 can (15 oz) black beans, rinsed and drained Adds substance and fiber.
- 1 cup cherry tomatoes, halved Provides a burst of sweetness.
- 1 cup corn kernels (fresh, frozen, or canned) Thaw if using frozen.
- 1/4 large red onion, thinly sliced Mellow the bite by soaking in cold water.
Avocado Dressing
- 1 large ripe avocado, pitted and peeled Provides creamy texture.
- 1/2 cup plain Greek yogurt or sour cream Extra creaminess and tang.
- 1/4 cup fresh cilantro, loosely packed Classic in Southwestern-inspired cuisine.
- 1-2 cloves garlic, minced
- Juice of 1 large lime about 2-3 tablespoons Brightens all flavors.
- 2-4 tablespoons water To thin the dressing.
- a pinch salt and pepper To taste.
Instructions
Prepare Quinoa
- Rinse the quinoa under cold running water for at least 30 seconds.
- Combine the rinsed quinoa with 2 cups of water or broth in a medium saucepan and add a small pinch of salt.
- Bring to a rolling boil over medium-high heat.
- Reduce heat to the lowest setting, cover, and let simmer for 15 minutes.
- After 15 minutes, remove from heat and let it steam with the lid on for another 5 minutes. Fluff with a fork.
Cook Chicken
- In a medium bowl, toss the cubed chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and add seasoned chicken.
- Cook for 6-8 minutes, turning occasionally until golden brown and cooked through.
- Remove chicken from the skillet and set aside.
Make Dressing
- In a blender, combine the avocado, Greek yogurt, cilantro, minced garlic, and lime juice.
- Blend until smooth, adding water as needed to achieve desired consistency.
- Season with salt and pepper to taste.
Assemble Bowls
- Divide the cooked quinoa among four bowls.
- Arrange cooked chicken, black beans, cherry tomatoes, corn, and red onion over the quinoa.
- Drizzle with avocado dressing and garnish with extra cilantro or a lime wedge.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze chicken and quinoa separately for a month. Reheat in the microwave and add fresh toppings.