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Mexican Quinoa Protein Bowl

This mexican quinoa protein bowl is a nutritious, filling, refreshing lunch or dinner that's ready in less than thirty minutes!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Avocado, Chicken, Dinner recipe, Easy, Healthy, Lunch recipe, Meal Prep, Quick
Servings: 4 bowls

Equipment

  • skillet
  • medium pots
  • measuring cups and spoons
  • spatula or tongs
  • chef's knife
  • 4 medium bowls

Ingredients

  • 2 cup quinoa, uncooked
  • 1 lb chicken breast
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • salt + pepper
  • 1 large tomato, diced
  • 1 15 oz. can low sodium black beans, drained and rinsed
  • 2 cups corn, frozen or 2-15 oz cans
  • 1/2 cup cilantro, roughly chopped
  • 2 limes, cut into wedges
  • 2-3 medium avocados, cubed optional

Instructions

  • Cook quinoa according to package instructions.
  • While quinoa cooks, heat olive oil in a pan. Add chicken breasts and season with some salt and pepper. Add remaining spices and cook chicken until golden brown.
  • While the chicken is cooking, prepare the vegetables. Start by steaming the corn (or draining if canned), then drain and rinse the black beans, cut the limes, chop cilantro, and dice the tomato. Cube avocado.
  • Once all ingredients are prepared, slice the chicken and assemble the bowls. Beginning with the quinoa on the bottom, arrange desired toppings and top with cilantro and a squeeze of lime juice. Serve immediately or store in the fridge for up to 6 days.