Chicken Quinoa Bowl Recipe
This chicken quinoa bowl makes a hearty, delicious dinner. Fluffy quinoa, topped with juicy chicken, fresh toppings, and crumpled feta. Altogether, this bowl makes for a healthy meal in just 30 minutes.
Ingredients
- 1 cup uncooked quinoa
- 1 lb chicken breast
- 1 Tbsp olive oil
- 1/3 cup crumbled feta cheese
- 1 cup cherry tomatoes halved
- 1/2 avocado sliced
- 1 cup canned corn
- 1 Tbsp unsalted butter
- 1 1/2 cups fresh spinach lightly packed
- lime optional
chicken seasoning-
- ¼ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp ground paprika
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Cook the quinoa according to package instructions. Fluff up with a fork and set aside.
- Beat the chicken breasts on both sides to create even cutlets.
- Season the chicken on all sides with chicken seasonings.
- Add oil to a skillet and heat over medium. Add the chicken breasts to the pan and sear for 2 minutes per side.
- Turn the heat down to low, cover the pan with a lid, and cook for 5-6 minutes.
- Once the chicken reaches 165°F, remove it from the pan and cover to keep warm.
- In the same pan, melt the butter and add the corn. Cook until golden brown, then remove from the heat.
- Slice the cherry tomatoes, and cut the avocado into strips.
- Cut the chicken into strips.
- Add the quinoa to a bowl, top with chicken, corn, tomatoes, avocado, spinach, and sprinkle with feta cheese.
- Drizzle with fresh lime juice, serve, and enjoy!
Notes
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F during cooking.
- For a quick cooking process, cook the components in advance and assemble before serving.
- Store leftovers in an airtight container for up to 2 days in the fridge.