Loaded Southwest Chicken Quinoa Bowl
A colorful, protein-packed quinoa bowl loaded with smoky chicken, black beans, sweet corn, creamy avocado salsa, melty cheese, and fresh lime. It’s fresh, filling, and perfect for meal prep or a healthy weeknight dinner.
Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Chicken
2 boneless chicken breasts, diced
1 tbsp olive oil
1 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
Salt and black pepper to taste
For the Bowl Base
1 cup quinoa
2 cups chicken broth or water
Toppings
1 cup black beans, drained
1 cup corn kernels
1/2 cup shredded cheddar or Mexican blend cheese
1 lime, cut into wedges
Fresh cilantro
Avocado Pico Salsa
1 avocado, diced
1 tomato, diced
1/4 red onion, diced
1/2 cucumber, diced
1 tbsp chopped cilantro
Juice of 1/2 lime
Salt to taste
Instructions
1. Cook the Quinoa
Rinse quinoa well.
Add quinoa and broth to a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
Set aside.
2. Season the Chicken
In a bowl, toss diced chicken with olive oil and spices.
Heat a skillet over medium-high heat and cook chicken for 8–10 minutes until browned and fully cooked.
3. Prepare the Salsa
Combine avocado, tomato, cucumber, onion, cilantro, lime juice, and salt in a bowl.
Mix gently so avocado stays chunky.
4. Warm Beans & Corn
Heat black beans and corn in a small pan or microwave until warm.
5. Assemble the Bowl
Start with quinoa as the base.
Arrange:
Chicken
Black beans
Corn
Cheese
Avocado pico salsa
Top with cilantro and a squeeze of fresh lime.
Notes
Brown rice works well instead of quinoa.
Rotisserie chicken can save time.
Add jalapeños if you like extra heat.
Cotija cheese gives a more authentic flavor.
Frequently asked questions
Can I use frozen corn?
Absolutely. Just thaw and warm it first.
How long does it last?
Chicken: 3–4 days refrigerated
Quinoa: 5 days
Salsa: best within 1–2 days
Nutritional Information
Calories: 600–750 kcal
Protein: 35–45g
Carbohydrates: 45–55g
Fat: 25–35g
Fiber: 10–14g