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- 1 cup quinoa, rinsed - 2 cups chicken broth (or vegetable broth for a vegetarian option) - 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - 1/2 cup shredded cheese (cheddar or Mexican blend) - Optional: hot sauce for serving You can switch out ingredients based on what you have. For quinoa, try brown rice or farro. If you want a meatless bowl, use tofu or tempeh instead of chicken. You can also use vegetable broth instead of chicken broth for a vegetarian option. If you don’t have black beans, pinto beans work well too. Instead of cherry tomatoes, you can use diced bell peppers for a crunch. - Quinoa: This grain is packed with protein and fiber. It helps keep you full longer. - Chicken: A lean meat, chicken provides protein for muscle growth and repair. - Black Beans: They are rich in fiber and can help with digestion. - Avocado: This fruit is full of healthy fats. It supports heart health and keeps skin glowing. - Cilantro: Fresh cilantro adds flavor and may help lower blood sugar levels. - Lime Juice: This adds vitamin C, which helps boost your immune system. These ingredients make Tex-Mex Chicken Quinoa Bowls not only tasty but also good for you. Enjoy the mix of flavors and health benefits in every bite! {{ingredient_image_1}} To start, rinse 1 cup of quinoa under cold water. This step helps remove any bitter taste. In a medium saucepan, mix the rinsed quinoa with 2 cups of chicken broth. You can swap the broth for vegetable broth if you prefer a vegetarian meal. Bring the mixture to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. The quinoa is done when it is soft and the liquid is absorbed. Use a fork to fluff it up and set it aside. While the quinoa cooks, let’s prepare the chicken. Take 2 boneless, skinless chicken breasts and season them. Use 1 tablespoon of olive oil in a skillet over medium-high heat. Sprinkle 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of garlic powder on both sides of the chicken. Add salt and pepper to taste. Place the seasoned chicken in the hot skillet. Cook each side for about 6-7 minutes. The chicken should be cooked through and no longer pink in the middle. Once done, let it rest for a few minutes before slicing it into strips. Now, it’s time to assemble the bowls! In a large bowl, combine the cooked quinoa, 1 can of black beans (rinsed and drained), 1 cup of corn, and 1 cup of halved cherry tomatoes. Next, add 1 diced avocado and 1/4 cup of chopped fresh cilantro. Squeeze the juice of 1 lime over the mixture. Gently toss everything together. To serve, scoop the quinoa mixture into bowls, top with sliced chicken, and sprinkle with 1/2 cup of shredded cheese. If you like a little heat, add hot sauce on top. Enjoy your colorful and healthy Tex-Mex Chicken Quinoa Bowls! To cook quinoa well, rinse it first. This removes the bitter saponins. Use a two-to-one ratio of liquid to quinoa. For this dish, combine one cup of rinsed quinoa with two cups of chicken broth. Bring it to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. Once done, fluff it with a fork. This makes your quinoa light and fluffy, perfect for your Tex-Mex bowl. For the chicken, I like to pan-sear it. Start with a hot skillet and add olive oil. Season your boneless, skinless chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Cook each breast for about 6 to 7 minutes per side. This method keeps the chicken juicy and flavorful. Always check for doneness; the chicken should not be pink in the center. Let it rest before slicing to keep it tender. To boost flavor, add lime juice right before serving. It brightens the entire dish. Fresh cilantro adds a nice herbal note. If you like heat, drizzle some hot sauce on top. You can also mix in different spices like smoked paprika or cayenne for extra depth. Don't forget the cheese! A sprinkle of shredded cheddar or Mexican blend ties everything together. These small tweaks can elevate your Tex-Mex Chicken Quinoa Bowls to a new level. Pro Tips Cook Quinoa Perfectly: Make sure to rinse quinoa thoroughly before cooking to remove its natural coating, called saponin, which can give a bitter taste. Rest the Chicken: Allow the cooked chicken to rest for a few minutes before slicing. This helps retain its juices for a more tender bite. Customize the Spice Level: Adjust the amount of chili powder and hot sauce according to your taste preference to control the heat of the dish. Fresh Ingredients Matter: Using fresh ingredients like cilantro and lime juice will elevate the flavors of the bowl, making it more vibrant and delicious. {{image_2}} You can easily make a vegetarian or vegan version of these Tex-Mex chicken quinoa bowls. Simply swap out the chicken for grilled vegetables or marinated tofu. Use vegetable broth instead of chicken broth. Add more black beans or chickpeas to boost protein. This keeps the dish tasty and filling without meat. Feel free to switch up ingredients to suit your taste. Instead of black beans, try pinto beans or lentils. For a different grain, use brown rice or farro. You can also change the cheese to feta or omit it for a dairy-free bowl. Cherry tomatoes can be replaced with diced bell peppers for a crunchier texture. To control spice levels, adjust the chili powder. For a milder dish, use less chili powder or skip it. If you love heat, add more chili powder or some diced jalapeños. You can mix in a splash of hot sauce before serving for an extra kick. This way, you can customize each bowl to your liking. To keep your Tex-Mex chicken quinoa bowls fresh, use airtight containers. Place the cooled bowls in the fridge. They will last for about three to four days. Make sure to store the chicken separately if you want it to stay juicy. Keeping the toppings, like avocado and cheese, in separate containers helps too. This way, your meal stays fresh and tasty. When you're ready to enjoy your leftovers, heat them up in the microwave. Place the quinoa bowl in a microwave-safe dish. Cover it with a damp paper towel to keep the moisture in. Heat for about one to two minutes, or until warm. Stir halfway through to make sure it heats evenly. If you prefer, you can reheat it on the stove. Just add a splash of water to a pan and heat on low until warm, stirring often. If you want to save some bowls for later, freezing is a great option. Portion out the bowls into airtight containers or freezer bags. Leave some space at the top, as the food will expand when frozen. Label the bags with the date. You can freeze them for up to three months. To thaw, place them in the fridge overnight. Then reheat as mentioned above for a quick meal later. Yes, you can make Tex-Mex Chicken Quinoa Bowls in advance. This dish keeps well in the fridge. Prepare the quinoa, chicken, and toppings ahead of time. Store each component separately. When you're ready to eat, just combine them in a bowl. This makes for a quick and easy meal. You can use vegetable broth instead of chicken broth. This option is great for vegetarians. Water is also an option, but it won't add much flavor. You can even use low-sodium broth if you prefer less salt. This keeps the dish healthy and tasty. To add more protein, consider beans or lentils. Chickpeas are a great choice too. You can also top the bowls with a fried egg. If you want more meat, try adding shrimp or beef. Each option boosts the protein and keeps the dish filling. You learned about the key ingredients for Tex-Mex Chicken Quinoa Bowls and their health benefits. I shared tips for cooking quinoa and chicken perfectly. We explored fun variations, from vegetarian options to spice adjustments. You also got storage tips to keep meals fresh and tasty. Overall, this dish is flexible and healthy. You can easily change it to suit your taste. Enjoy making these bowls for yourself or for friends and family. They'll love it!

Tex-Mex Chicken Quinoa Bowls

A delicious and healthy bowl featuring quinoa, chicken, and fresh vegetables with a Tex-Mex twist.
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, rinsed
  • 2 cups chicken broth (or vegetable broth for a vegetarian option)
  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 cup cherry tomatoes, halved
  • 1 piece avocado, diced
  • 1 4 cup fresh cilantro, chopped
  • 1 piece Juice of 1 lime
  • 1 2 cup shredded cheese (cheddar or Mexican blend)
  • optional hot sauce for serving

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
  • While the quinoa cooks, heat olive oil in a skillet over medium-high heat. Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper on both sides.
  • Add the chicken to the skillet and cook for about 6-7 minutes per side, or until cooked through and no longer pink in the center. Remove from the skillet and let rest for a few minutes before slicing into strips.
  • In a large bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, diced avocado, and chopped cilantro. Squeeze lime juice over the mixture and gently toss to combine.
  • Serve the quinoa mixture in bowls topped with sliced chicken and a sprinkle of shredded cheese. Add hot sauce if desired for an extra kick.

Notes

Add hot sauce for an extra kick if desired.
Keyword bowl, chicken, healthy, quinoa, Tex-Mex