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
Instructions:
Step 1: Cook the Quinoa
- Rinse the quinoa thoroughly under cold water to remove any bitterness.
- 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
- Season the chicken breasts with paprika, garlic powder, salt, and pepper.
- 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
- While the chicken and quinoa are cooking, prep your salad ingredients. Dice the avocado, cucumber, and cherry tomatoes. Thinly slice the red onion.
- If using frozen corn, cook it according to package instructions and allow it to cool.
Step 4: Make the Dressing
- 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
- In a large bowl, combine the cooked quinoa, corn, cherry tomatoes, cucumber, red onion, and avocado.
- Drizzle with the dressing and toss gently to combine.
- Top the salad with the sliced chicken and garnish with fresh cilantro.
Step 6: Serve
- Serve the salad bowls immediately or store them in the fridge for up to 2 days.
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! 🥗🍗
