Go Back
- 1 cup quinoa, thoroughly rinsed - 2 boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (can be frozen or canned) - 1 ripe avocado, diced - 1 tablespoon extra-virgin olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Sea salt and black pepper, to taste - Juice of 1 lime - 1/2 cup shredded cheese (cheddar or Mexican blend recommended) - Hot sauce for an added kick - 1/4 cup fresh cilantro, chopped - 1 cup cherry tomatoes, halved In my experience, these ingredients create a tasty Tex-Mex Chicken Quinoa Bowl. The quinoa serves as a great base. It provides protein and fiber. The chicken adds lean protein and can soak up the spices well. Black beans and corn bring in flavor and texture. Avocado adds creaminess and healthy fats. I always recommend using fresh ingredients. They enhance the taste and nutrition of the dish. The spices, like chili powder and cumin, give it a warm kick. Lime juice brightens the whole bowl. If you're feeling adventurous, consider adding optional ingredients. Shredded cheese can make the dish richer. Hot sauce adds heat for spice lovers. Fresh cilantro and cherry tomatoes give freshness and color. Enjoy customizing your bowl to your taste! {{ingredient_image_2}} To start, take 1 cup of rinsed quinoa and put it in a medium saucepan. Add 2 cups of chicken broth. This gives the quinoa a rich flavor. Bring this mix to a strong boil. After boiling, lower the heat. Cover the pan with a lid and let it simmer for about 15 minutes. The quinoa will absorb the liquid and become fluffy. Once cooked, use a fork to fluff the quinoa and set it aside. Next, take 2 boneless, skinless chicken breasts. Season them well with 1 teaspoon each of chili powder, ground cumin, and garlic powder. Add sea salt and black pepper to taste. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, place the seasoned chicken in the skillet. Cook each side for about 6-7 minutes. The chicken should no longer be pink in the center. After cooking, remove the chicken and let it rest. Slice it into thin strips. Now, grab a large mixing bowl. Combine the cooked quinoa, 1 can of rinsed black beans, 1 cup of corn, and halved cherry tomatoes. Add 1 diced avocado and 1/4 cup of fresh cilantro. Squeeze the juice of 1 lime over everything. Gently toss the mix together. This will brighten the flavors. To serve, spoon the quinoa mixture into bowls. Place the chicken slices on top and sprinkle with shredded cheese. If you like heat, add hot sauce on the side. Each bowl looks colorful and inviting. - Ideal spice levels: Start with 1 teaspoon of chili powder. Adjust to taste. If you like more heat, add more chili powder or a dash of cayenne pepper. - Herb substitutions: If cilantro isn’t your favorite, try fresh parsley or green onions. Both add great flavor. - Cheese recommendations: Cheddar cheese works well, but a Mexican blend gives a nice twist. For a creamier touch, try crumbled queso fresco. - Tips for perfectly cooked chicken: Use a meat thermometer. Chicken should reach 165°F. Let it rest before slicing. This keeps it juicy. - Quinoa cooking tips: Rinse quinoa well before cooking. This removes bitterness. Use chicken broth for added flavor. Always fluff it with a fork after cooking. - Making ahead: You can cook everything in advance. Store quinoa and chicken separately until ready to serve. - Storage and reheating instructions: Keep in airtight containers. They last up to four days in the fridge. Reheat in the microwave or on the stove until warm. Pro Tips Perfectly Fluffy Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can make it taste bitter. Chicken Cooking Tip: Let the chicken rest for a few minutes after cooking before slicing. This helps retain its juices, making for a more flavorful dish. Customizable Bowls: Feel free to add other vegetables like bell peppers or zucchini to the quinoa mixture for extra flavor and nutrition. Cheese Melting Tip: For a gooey cheese topping, place the bowls under the broiler for 1-2 minutes after adding the cheese, watching closely to prevent burning. {{image_4}} You can easily switch out the chicken for a meat-free choice. Try using grilled tofu or tempeh for a tasty twist. Both options offer great texture and soak up flavors well. You can also add chickpeas or lentils for extra protein. These legumes are filling and packed with nutrients. Get creative with spices! Instead of chili powder, try smoked paprika or cayenne for heat. You can also add cumin with a hint of cinnamon for a warm flavor. For veggies, think about bell peppers, zucchini, or spinach. They add color and crunch to your bowl. Serve your Tex-Mex bowl with crispy tortilla chips for a fun crunch. You can also add a dollop of sour cream or Greek yogurt for creaminess. To make it pretty, garnish with extra cilantro and lime wedges. This not only looks nice but adds a fresh taste too. To keep your Tex-Mex chicken quinoa bowls fresh, store them in the fridge. Place the bowls in airtight containers. This method keeps flavors intact. Your meal will last about 3 to 4 days in the refrigerator. Just make sure to cool them to room temperature before sealing. If you want to save some for later, freezing is a great choice. First, let the bowls cool completely. Then, scoop portions into freezer-safe containers. Label each container with the date. You can freeze them for up to 3 months. When you're ready to eat, thaw them in the fridge overnight. Reheat in a microwave or on the stove until hot. Choosing the right containers is key for storage. Use glass or BPA-free plastic containers. They are safe and durable. Make sure they have tight-fitting lids. For portioning, divide the quinoa bowl into individual servings. This way, you can grab a meal quickly when needed. Yes, you can use brown rice. It cooks differently than quinoa. Brown rice takes longer, about 45 minutes. Use two cups of chicken broth for one cup of brown rice. This will keep your bowl flavorful and filling. To add heat, try these tips: - Use more chili powder. - Add diced jalapeños. - Drizzle hot sauce on top. These options will give your bowl a nice kick. You can get creative with toppings! Here are some ideas: - Sliced radishes for crunch. - Pickled onions for tang. - Sour cream for creaminess. - Extra cilantro for freshness. Feel free to mix and match to suit your taste! Absolutely! The recipe is already gluten-free if you use gluten-free broth. Just ensure any toppings, like hot sauce and cheese, are also gluten-free. This way, everyone can enjoy it. Yes, meal prep is a great idea! Cook the quinoa and chicken in advance. Store them in separate containers. Mix in the beans and veggies right before eating. This keeps everything fresh and tasty. In this post, I covered how to make a tasty Tex-Mex Chicken Quinoa Bowl. You need several main ingredients: quinoa, chicken, black beans, corn, and avocado. Season them with spices like chili powder and garlic. I shared steps for cooking and assembling your bowl, plus tips for flavor and storage. You can easily change it up with different proteins or spices. Enjoy your healthy meal, and don't forget to customize it your way. The options are endless!

Tex-Mex Chicken Quinoa Bowls

A delicious and nutritious bowl filled with quinoa, seasoned chicken, black beans, corn, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups chicken broth
  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • to taste sea salt and freshly ground black pepper
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn
  • 1 cup cherry tomatoes, halved
  • 1 piece ripe avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 piece lime, juiced
  • 1/2 cup shredded cheese
  • to taste hot sauce (optional)

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring this mixture to a vigorous boil, then reduce the heat to low, cover with a lid, and allow to simmer for approximately 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed. After cooking, fluff the quinoa with a fork and set aside.
  • While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Generously season the chicken breasts with chili powder, cumin, garlic powder, sea salt, and freshly ground black pepper on both sides to enhance the flavor.
  • Place the seasoned chicken in the hot skillet. Cook for about 6-7 minutes on each side, or until the chicken is thoroughly cooked and no longer pink in the center. Once done, remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into thin strips.
  • In a spacious mixing bowl, combine the cooked quinoa, black beans, corn, halved cherry tomatoes, diced avocado, and fresh cilantro. Drizzle the lime juice over the mixture, then gently toss everything together until well combined.
  • To serve, spoon the quinoa mixture into individual bowls. Arrange slices of chicken on top and sprinkle with shredded cheese. Consider adding hot sauce on the side for those who enjoy extra heat.

Notes

Garnish each bowl with additional cilantro and lime wedges for a fresh touch, and consider serving with tortilla chips for added crunch.
Keyword bowl, chicken, healthy, quinoa, Tex-Mex