Chicken Avocado Quinoa Salad Bowl

Here’s a healthy and flavorful Chicken Avocado Quinoa Salad Bowl recipe that’s perfect for a light yet satisfying meal. Packed with protein, healthy fats, and fresh ingredients, it’s a great option for lunch or dinner!

Chicken Avocado Quinoa Salad Bowl 🥗🍗🥑

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup quinoa (rinsed)
• 2 cups water or chicken broth (for cooking quinoa)
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 cup corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 lime, juiced
• Fresh cilantro, chopped (optional, for garnish)

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

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Instructions:

Step 1: Cook the Quinoa

1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
2. In a medium pot, combine the quinoa and water (or chicken broth) and bring it to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Step 2: Cook the Chicken

1. Season the chicken breasts with paprika, garlic powder, salt, and pepper.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for about 5-7 minutes per side or until it’s fully cooked (internal temperature should reach 165°F or 75°C). Once cooked, remove from heat and allow it to rest for a few minutes before slicing it into thin strips.

Step 3: Prepare the Salad

1. While the chicken and quinoa are cooking, prep your salad ingredients. Dice the avocado, cucumber, and cherry tomatoes. Thinly slice the red onion.
2. If using frozen corn, cook it according to package instructions and allow it to cool.

Step 4: Make the Dressing

1. In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.

Step 5: Assemble the Salad Bowl

1. In a large bowl, combine the cooked quinoa, corn, cherry tomatoes, cucumber, red onion, and avocado.
2. Drizzle with the dressing and toss gently to combine.
3. Top the salad with the sliced chicken and garnish with fresh cilantro.

Step 6: Serve

1. Serve the salad bowls immediately or store them in the fridge for up to 2 days.

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Tips:

• Add more protein: If you like, you can add some black beans or chickpeas for extra protein.
• Spicy kick: If you enjoy a little spice, add some jalapeño or chili flakes to the salad or dressing.
• Meal prep: This salad is perfect for meal prep! Simply store the quinoa, chicken, and salad ingredients separately, then assemble when ready to eat.

This Chicken Avocado Quinoa Salad Bowl is a nutritious and satisfying meal that’s full of fresh flavors, making it a perfect addition to your weekly meal plan! Enjoy! 🥗🍗