This Southwest Chicken and Quinoa Bowl is the kind of meal you’ll want in your weekly rotation. It’s simple to make, full of bright, zesty flavors, and surprisingly satisfying. Tender spiced chicken, fluffy quinoa, sweet corn, black beans, and colorful veggies all come together with a creamy lime-cilantro drizzle.
It feels wholesome without being boring, and it hits that craveable balance of savory, tangy, and a little smoky. Whether you meal prep on Sundays or just need a fast dinner, this bowl has you covered.
What Makes This Recipe So Good
- Well-balanced flavors: Chili-lime chicken, sweet corn, creamy avocado, and a touch of heat make every bite pop.
- High-protein and filling: Quinoa and chicken deliver solid protein, while beans and veggies add fiber to keep you satisfied.
- Meal prep friendly: Components store well, so you can mix and match bowls throughout the week.
- Flexible ingredients: Swap proteins, adjust heat, or use what’s already in your fridge.
- Fast cleanup: One pot for quinoa, one skillet for chicken, and you’re done.
Shopping List
- Chicken: 1 to 1.5 pounds boneless, skinless chicken breasts or thighs
- Quinoa: 1 cup dry (any color)
- Black beans: 1 can (15 ounces), drained and rinsed
- Corn: 1 cup (frozen, canned, or fresh cut from the cob)
- Bell pepper: 1 large, diced (red or orange for sweetness)
- Red onion: 1 small, finely diced
- Cherry tomatoes: 1 cup, halved
- Avocado: 1 large, diced
- Cilantro: 1 small bunch, chopped
- Limes: 2 to 3 (zest and juice)
- Garlic: 2 cloves, minced
- Spices: Chili powder, ground cumin, smoked paprika, oregano, salt, black pepper
- Olive oil: For cooking and dressing
- Greek yogurt or sour cream: 1/3 cup (for the drizzle)
- Optional toppers: Jalapeño, hot sauce, shredded cheese, salsa, green onions
How to Make It
- Rinse the quinoa. Place 1 cup quinoa in a fine mesh strainer and rinse under cold water for 30 seconds. This removes bitterness and gives you a cleaner flavor.
- Cook the quinoa. Add quinoa to a pot with 2 cups water and a pinch of salt.
Bring to a simmer, cover, and cook on low for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Prep the chicken. Pat dry and cut into bite-size pieces.
Toss with 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add lime zest from 1 lime for brightness.
- Cook the chicken. Heat a large skillet over medium-high. Add a little oil, then the chicken in a single layer.
Cook 5–7 minutes, stirring once or twice, until browned and cooked through. Stir in minced garlic during the last minute. Squeeze in juice from half a lime and toss.
- Warm the corn and beans. If using frozen corn, toss it into the hot skillet for 2–3 minutes.
Add the black beans to warm through, then remove from heat. If using canned corn, a quick drain and rinse is fine; warming is optional.
- Chop the veggies. Dice the bell pepper and red onion. Halve the cherry tomatoes.
Chop cilantro. Dice the avocado just before serving and toss it with a little lime juice and salt.
- Make the lime-cilantro drizzle. In a small bowl, mix 1/3 cup Greek yogurt or sour cream with 1 tablespoon olive oil, 2 tablespoons lime juice, a pinch of salt, and 1–2 tablespoons chopped cilantro. Thin with a splash of water until it’s drizzle-able.
Taste and adjust with more lime or salt.
- Assemble the bowls. Add a scoop of quinoa, top with chicken, corn, beans, bell pepper, tomatoes, onion, and avocado. Spoon the drizzle over the top. Finish with more cilantro and a squeeze of lime.
- Add heat or extras. Thinly sliced jalapeño, hot sauce, or a sprinkle of shredded cheese all work great here.
How to Store
- Refrigerate components separately: Keep quinoa, chicken, beans/corn, chopped veggies, and sauce in separate containers for 3–4 days.
Avocado is best cut fresh.
- Avoid soggy textures: Store tomatoes and onions apart from hot items. Add them after reheating.
- Reheat gently: Warm quinoa and chicken in the microwave with a damp paper towel to prevent drying. Add fresh toppings afterward.
- Freezer-friendly parts: Cooked quinoa and chicken freeze well for up to 2 months.
Thaw overnight and reheat; add fresh veggies and sauce when serving.
Why This is Good for You
- Protein-packed: Chicken and quinoa deliver complete proteins to support energy and recovery.
- High fiber: Black beans, quinoa, and veggies help with fullness and digestion.
- Healthy fats: Avocado and olive oil add satisfying fats that support heart health.
- Micronutrient-rich: Bell peppers, tomatoes, and cilantro bring vitamin C, antioxidants, and fresh flavor without extra calories.
- Smart sodium control: Making it at home lets you season to taste and avoid heavy salt from takeout bowls.
Pitfalls to Watch Out For
- Overcooking the chicken: Small pieces cook fast. Pull them as soon as they’re no longer pink and have a little browning.
- Skipping the quinoa rinse: Rinsing removes saponins, which can taste bitter and soapy.
- Watery toppings: Drain beans and corn well. Excess liquid can make the bowl soggy.
- Under-seasoning: Taste your components.
A pinch of salt or a squeeze of lime at the end can bring everything to life.
- Heavy-handed dressing: The drizzle is flavorful. Start small and add more as needed so you don’t overwhelm the other ingredients.
Recipe Variations
- Chipotle-lime chicken: Stir in minced chipotle peppers in adobo for smoky heat.
- Vegetarian swap: Use roasted sweet potatoes or sautéed mushrooms instead of chicken.
- Grain twist: Sub farro, brown rice, or cauliflower rice for the quinoa.
- Dairy-free: Make the drizzle with mashed avocado, lime juice, olive oil, and a splash of water.
- Extra crunch: Add shredded cabbage or romaine for a fresh bite.
- Street-corn vibes: Char the corn in a hot skillet with a little butter, chili powder, and lime.
- Meal-prep jars: Layer dressing, beans, corn, chicken, quinoa, then veggies in mason jars. Shake before eating.
FAQ
Can I use rotisserie chicken?
Yes.
Shred it and toss with a little lime juice, chili powder, and cumin to mimic the Southwest flavor. It’s a fast shortcut.
Do I have to soak quinoa?
No soaking needed. A quick rinse is enough.
Then cook with a 2:1 water-to-quinoa ratio and let it steam off heat for a fluffy texture.
How spicy is this?
It’s mild as written. Add jalapeño, chipotle, or hot sauce to bump up the heat, or keep it as is for a family-friendly bowl.
Can I make it ahead?
Definitely. Cook the quinoa and chicken, chop the firm veggies, and make the sauce up to 3 days ahead.
Add avocado and tomatoes just before serving.
What if I don’t have smoked paprika?
Use regular paprika and a tiny pinch of ground cumin or a drop of liquid smoke. Or simply skip it—the bowl will still taste great.
How do I keep avocado from browning?
Toss diced avocado with lime juice and a pinch of salt. If prepping ahead, store it tightly covered with plastic wrap pressed directly on the surface.
Can I serve this cold?
Yes.
It’s delicious as a chilled bowl. Keep the components cold and assemble right before eating for the best texture.
Is there a way to boost protein even more?
Add extra chicken, a second can of beans, or top with a fried or poached egg. A sprinkle of shredded cheese also adds a bit more protein.
Wrapping Up
This Southwest Chicken and Quinoa Bowl is simple, colorful, and full of bold flavor.
It checks all the boxes for a weeknight staple: easy steps, flexible ingredients, and satisfying nutrition. Once you make it, you’ll see how easily it fits into meal prep, quick dinners, or packable lunches. Keep limes and a few pantry staples on hand, and you’re never far from a bright, hearty bowl that tastes just as good on day three as it does on day one.