Avocado Chicken Quinoa Bowl (Print Version)

Colorful bowl with chicken, quinoa, creamy avocado, fresh veggies, and zesty lime dressing for a satisfying meal.

# Ingredients:

→ Quinoa Bowl

01 - 1 cup uncooked quinoa, rinsed thoroughly
02 - 2 cups water or low-sodium chicken broth
03 - 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - Salt and freshly ground black pepper, to taste
09 - 1 can (15 oz) black beans, rinsed and drained
10 - 1 cup cherry tomatoes, halved
11 - 1 cup corn kernels (fresh, frozen, or canned)
12 - 1/4 red onion, thinly sliced

→ Creamy Avocado Lime Dressing

13 - 1 large ripe avocado, pitted and peeled
14 - 1/2 cup plain Greek yogurt or sour cream
15 - 1/4 cup fresh cilantro, loosely packed
16 - 1–2 cloves garlic, minced
17 - Juice of 1 large lime (about 2–3 tablespoons)
18 - 2–4 tablespoons water
19 - A pinch of salt and pepper

# Directions:

01 - Place the dry quinoa in a fine-mesh sieve and rinse thoroughly under cold running water. Combine the rinsed quinoa with 2 cups water or chicken broth in a saucepan. Add a pinch of salt, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let steam for 5 minutes, and fluff with a fork.
02 - In a medium bowl, season the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken in a single layer for 6-8 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Set aside.
03 - In a blender, combine avocado, Greek yogurt, cilantro, garlic, and lime juice. Blend until smooth. Add water one tablespoon at a time to achieve desired consistency. Season with salt and pepper to taste.
04 - Divide the cooked quinoa evenly among bowls. Arrange chicken, black beans, cherry tomatoes, corn kernels, and red onion over the quinoa. Drizzle with the avocado lime dressing and garnish with cilantro or lime wedges. Serve immediately.

# Notes:

01 - Rinsing quinoa is essential to remove bitterness caused by its natural saponin coating.
02 - To mellow the sharpness of red onion, soak slices in cold water for 10 minutes.

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