This quinoa chicken bowl with avocado dressing is a vibrant, flavorful meal perfect for your healthy chicken recipes repertoire. It’s incredibly satisfying, easy to prepare, and packed with nourishing ingredients you’ll love.
Key Ingredients & Substitutions
- Quinoa: Use any color of quinoa. Brown rice or couscous are good substitutes.
- Chicken Breast: Chicken thighs work well, or use a plant-based protein like chickpeas for a vegetarian option.
- Avocado: Essential for the creamy dressing. Greek yogurt or silken tofu can create a similar base in a pinch.
- Lime Juice: Fresh is best for that bright zing. Lemon juice can be used instead.
- Fresh Cilantro: Adds a fresh, herbal note. If you dislike cilantro, use fresh parsley.
Ingredients
For the Chicken and Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 bell pepper (any color), diced
- 1/2 red onion, finely diced
- 1/2 cup corn (fresh or frozen)
- 1/2 cup black beans, rinsed and drained
- Salt and black pepper to taste
For the Avocado Dressing:
- 1 ripe avocado
- 1/4 cup fresh lime juice
- 1/4 cup water
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4
- Tools Needed: Saucepan, large skillet, blender or food processor
Step-by-Step Instructions
1. Cook the Quinoa
Rinse your quinoa thoroughly. Combine the rinsed quinoa and water or broth in a saucepan. Bring it to a boil, then reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed and the quinoa is fluffy.
2. Cook the Chicken
While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. This makes for delicious healthy chicken recipes.
3. Sauté the Vegetables
Add the diced bell pepper, red onion, corn, and black beans to the skillet with the cooked chicken. Sauté for another 3-5 minutes, allowing the vegetables to soften slightly and warm through.
4. Prepare the Avocado Dressing
Combine all avocado dressing ingredients in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasonings as needed, ensuring it’s tangy and vibrant.
5. Assemble Your Bowls
Divide the cooked quinoa among four bowls. Top the quinoa with the chicken and vegetable mixture. Drizzle generously with the creamy avocado dressing.
Variation Ideas
- Add a sprinkle of crumbled feta cheese for extra flavor.
- Include a handful of baby spinach or chopped kale with the warm chicken mixture.
- Top with a dash of your favorite hot sauce for a spicy kick.
- Swap out bell peppers for roasted sweet potato cubes.
Storage Instructions
Store leftover quinoa chicken bowls in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. If reheating, you might want to add a fresh drizzle of dressing.
Frequently Asked Questions (FAQ)
Can I meal prep this dish?
Yes, this recipe is excellent for meal prepping. You can cook the quinoa and chicken ahead of time, then assemble the bowls when ready to eat. Store the dressing separately.
How do I make sure my quinoa isn’t bitter?
Always rinse your quinoa thoroughly before cooking. This removes the natural saponin coating, which can cause a bitter taste.
Can I use frozen chicken?
You can use frozen chicken, but ensure it’s fully thawed before cutting and cooking.
What if my avocado isn’t ripe enough for the dressing?
If your avocado is too firm, the dressing won’t be as creamy. Look for avocados that yield slightly to gentle pressure.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free, and all other ingredients in this healthy chicken recipe are also gluten-free.
Can I make the dressing in advance?
Yes, you can make the avocado dressing up to 2 days in advance. Store it in an airtight container in the refrigerator, pressing plastic wrap directly onto the surface to prevent browning.
