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This chicken quinoa bowl is inspired by the flavors and ingredients of the Southwest. It combines boneless chicken tenders, avocado, salsa, corn, black beans, and cilantro to make an easy, satisfying, one-dish meal in less than 45 minutes.

A single serving of Southwest-style chicken quinoa bowl topped with avocado, beans, salsa, corn, scallions and cilantro.

A Chicken Quinoa Bowl With Bold, Fresh Flavor

This chicken quinoa bowl is easy to make, nutritious, and filled with bold, Southwest-inspired flavors. The quinoa is cooked in chicken broth for extra flavor and the toppings include pan-seared chicken tenders, black beans, avocado, corn, and scallions. A simple diced tomato and jalapeno salsa and some fresh cilantro are the finishing touches that pull all the flavors and textures together to make a hearty, one-dish dinner with a distinctive Southwest flair.

Key Ingredients: Southwest Flavors

Chicken tenderloins: Because they cook quickly, have a tender, juicy texture, and can be more thoroughly seasoned than larger chicken pieces, we think chicken tenderloins are the perfect choice for making a one-dish meal like this. You can substitute any type of cooked chicken though – plan on about 3 ounces per serving.

Quinoa: Quinoa is a nutritious grain that makes a good alternative for rice, couscous, and pasta. It’s easy to make, cooks quickly, and easily takes on the flavors of any ingredient you pair it with. If you don’t want to use it, we recommend brown rice as a substitute.

Salsa: Fresh salsa gives this dish a burst of heat and acidity, which is a nice counterpart to the avocado and the black beans. We like to whip up a simple, homemade version with fresh, diced tomato and jalapeno, but if you have a favorite store-bought brand, don’t hesitate to substitute.

Avocados: With their mild flavor and creamy texture, avocados help balance the heat from the salsa. California-grown Hass avocados are our choice and should be easy to find. Look for plump fruit with the button of the stem still in place, and avoid any that have blemishes or dark spots. Avocados are ripe when they yield to gentle pressure.

Corn: A handful of corn adds a pop of color to this dish and a sweet, buttery flavor that pairs well with the other ingredients. You can use fresh corn if it’s in season or defrost some frozen – no need to cook either one.

Black Beans: Black beans are a classic Southwest-style ingredient that adds flavor, texture, color, and some valuable nutritious elements like protein and fiber to the dish. If beans are not your thing, you can make a little extra chicken and leave them out entirely.

Scallions: Chopped scallions (green onions) add color and a mild, sweet onion flavor to this bowl. You can substitute some diced sweet onion (e.g. Vidalia, Maui) or a handful of chives if you don’t have any scallions on hand.

Cilantro: The fresh, herby flavor of cilantro is one of our favorite elements in this dish, but we realize it’s not for everyone. You can always substitute fresh parsley (flat leaf if possible) for cilantro, but chives are perhaps a more flavorful option for this particular recipe.

Flavor Swap: Make it Mediterranean

You can change the flavor profile of this dish from Southwest to Mediterranean by swapping out a few ingredients and seasonings. Here’s how:

Change the seasoning for the chicken tenders: Omit the cumin and coriander and try a sprinkling of garlic powder and dried oregano instead.
Replace the fresh salsa: Omit the tomato/jalapeno combo and use halved grape tomatoes instead.
Substitute the avocado: Replace the avocado in each bowl with marinated artichoke hearts.
Replace the corn: Get creative here – instead of corn, try roasted zucchini, roasted red pepper, and/or pitted kalamata olives.
Replace the black beans: Substitute rinsed and drained cannellini beans for the black beans.
Swap the scallions: Use a small portion of diced red onion instead of chopped scallions.
Switch out the cilantro: Use a chiffonade of fresh basil, flat-leaf parsley, or a combination of the two instead of cilantro.
Add some feta cheese: Before serving, sprinkle each serving with a little bit of crumbled feta cheese.

How to Make a Chicken Quinoa Bowl

These step-by-step instructions are a definitive guide to making a chicken quinoa bowl, no matter what type of flavor profile you’re going for.

Prepare the Quinoa

We always cook our quinoa in low-sodium broth (chicken or vegetable) for added flavor.

Using a fine-mesh strainer, rinse the quinoa thoroughly and set it aside to drain. Add the chicken broth and water to a medium saucepan and bring the mixture to a boil.
Stir in the quinoa and olive oil and reduce the heat to a simmer. Cook, stirring occasionally, until the quinoa is tender and most of the liquid has been absorbed, about 12 minutes.
Fluff the quinoa with a fork, season with a bit of salt and pepper if desired, then divide between your serving bowls and set aside.

Prepare the Chicken

Make a seasoning blend that complements your garnishes, season the chicken tenders thoroughly, pan-sear them, then add a little liquid and finish cooking.

Trim any white tendons from the chicken tenderloins. Combine your choice of spices with 1/2 teaspoon salt and a few grinds of black pepper in a small bowl, then season the tenderloins on both sides with the mixture.
Heat olive oil in a large frying pan over medium-high heat. Add some minced garlic and sauté just until fragrant, about 30 seconds. Add the chicken tenders in a single layer and cook until the exterior is no longer pink, 1 to 1-1/2 minutes per side.
Reduce the heat to medium and drizzle about two tablespoons of liquid (lemon juice, lime juice, broth, wine) over the chicken. Continue cooking until the tenderloins are cooked through, about 2 minutes more. Be sure to turn the tenderloins over several times to coat them with the pan juices while they finish cooking. Remove from the heat.
When the chicken is cool enough to handle, transfer it to a cutting board, cut each tender into bite-sized pieces and divide them between the serving bowls.

Prepare the Garnishes and Assemble the Bowls

We used fresh salsa, chunks of avocado, black beans, scallions, corn kernels, and cilantro to give this chicken quinoa bowl its Southwest spin, and our suggestions for a Mediterranean version are available in the recipe notes. Here are the basic guidelines:

Choose four to six garnish ingredients to add to your bowl. You’ll need one to four tablespoons of each.
Consider color, added nutrition, and a balance of flavors and textures – creamy, spicy, sweet, savory, crisp, etc.
Arrange your garnish ingredients atop the quinoa in the bowls and serve immediately.

Save it For Later: Meal Prep Tips

This recipe is a great choice for make-ahead lunches or quick dinners. Here are our suggestions as to how to do it:

Cook the quinoa: Prepare the quinoa as the recipe directs, allow it to cool completely, and transfer it to a container with a tight-fitting lid. It will keep in the refrigerator for up to 3 days.
Cook the chicken: Prepare the chicken tenderloins as the recipe directs and store it in an airtight container for up to 3 days.
Prepare the garnishes: Combine the diced tomato, jalapeno, and garlic and refrigerate in an airtight container. Measure the remaining ingredients and pack them in separate containers. Everything should keep for up to 3 days, although the cilantro will likely wilt somewhat.

Make It For Two: How to Scale This Recipe

This recipe is easy to scale down for two servings by cutting the ingredient quantities in half. You might want to consider making the full portion of quinoa and saving half as a side dish for another meal. If not, be sure to use a saucepan with a small diameter. A larger surface area will let the liquid evaporate before the quinoa is completely cooked.