A vibrant and nutritious bowl featuring perfectly seasoned chicken breast, fluffy quinoa, and fresh southwest flavors that make healthy eating exciting and satisfying.
Recipe Details
Ingredients
- 200g tricolor quinoa, rinsed
- 680g boneless, skinless chicken breasts
- 45ml extra virgin olive oil, divided
- 10g chili powder
- 5g ground cumin
- 5g smoked paprika
- 3g garlic powder
- 8g kosher salt, divided
- 2g freshly ground black pepper
- 480ml low-sodium chicken broth
- 400g black beans, drained and rinsed
- 200g frozen corn kernels, thawed
- 150g red bell pepper, diced
- 300g ripe avocados, sliced
- 200g cherry tomatoes, halved
- 60g red onion, finely diced
- 30g fresh cilantro, chopped
- 60ml fresh lime juice (about 2 limes)
- 120ml plain Greek yogurt
- 5g lime zest
Instructions
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Preheat your oven to 200°C (400°F). In a small bowl, combine 10g chili powder, 5g ground cumin, 5g smoked paprika, 3g garlic powder, 1 teaspoon of 8g kosher salt, and 2g freshly ground black pepper to create your southwest seasoning blend.
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Pat 680g boneless dry and rub with 1 tablespoon of 45ml extra virgin olive oil. Season generously with the southwest spice blend, ensuring all surfaces are well coated. Let rest for 10 minutes to allow flavors to penetrate.
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Heat a large oven-safe skillet over medium-high heat. Add seasoned chicken and sear for 3-4 minutes per side until golden brown. Transfer skillet to preheated oven and bake for 12-15 minutes until internal temperature reaches 74°C (165°F).
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Meanwhile, rinse 200g tricolor quinoa under cold water until water runs clear. In a medium saucepan, bring 480ml low-sodium chicken broth to a boil. Add quinoa and remaining 1/2 teaspoon 8g kosher salt, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
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While quinoa cooks, heat remaining 2 tablespoons 45ml extra virgin olive oil in a large skillet over medium heat. Add 150g red bell pepper and cook for 3-4 minutes until slightly softened. Add 400g black beans and 200g frozen corn kernels, cooking for another 2-3 minutes until heated through.
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Remove chicken from oven and let rest for 5 minutes before slicing into strips. Fluff quinoa with a fork and divide among four bowls.
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Top each quinoa bowl with sliced chicken, the bean and corn mixture, 200g cherry tomatoes, 300g ripe avocados slices, 60g red onion, and 30g fresh cilantro.
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In a small bowl, whisk together 120ml plain Greek yogurt, {lime_juice}, and 5g lime zest to create a creamy lime crema. Drizzle over bowls and serve immediately.
Tips
Make-Ahead Magic: Cook quinoa and chicken up to 3 days in advance. Store separately in the refrigerator and reheat gently before assembling bowls.
Perfect Quinoa Every Time: Toast quinoa in a dry pan for 2-3 minutes before adding liquid for a nuttier flavor and better texture. The 2:1 liquid ratio ensures fluffy, not mushy, results.
Protein Variations: Substitute chicken with grilled shrimp, blackened fish, or seasoned tempeh for variety. Vegetarians can double the black beans and add hemp seeds for extra protein.
Avocado Freshness: Add avocado just before serving to prevent browning. If preparing ahead, toss avocado slices with lime juice and store separately.
Spice Level Control: Adjust heat by adding diced jalapeños to the bean mixture or a pinch of cayenne to the spice blend. Start small and build up to your preferred level.
Storage Tips: Assembled bowls keep for 2 days in the refrigerator, but store avocado and lime crema separately to maintain freshness and prevent soggy quinoa.