Chicken Quinoa Bowl

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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.

Prep Time15

Cook Time20

Total Time35

Course: Entrées

Cuisine: American

Servings: servings

Author: Lynne Webb

Ingredients

8 chicken tenderloins about 1-1/4 lbs
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt and pepper
2 tablespoons olive oil
2 cloves garlic minced
Juice of 1 lime about 2 tablespoons
1 tomato seeded and diced
1 jalapeño pepper seeded and diced
2 Hass avocados
1 cup corn kernels fresh or frozen and defrosted
1 cup low-sodium black beans rinsed and drained
4 scallions chopped
1/4 cup chopped fresh cilantro

For the quinoa:

1-1/2 cups quinoa
1-1/2 cups low-sodium chicken broth
1-1/4 cups water
1 tablespoon olive oil

Instructions

Prepare the quinoa:

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 4 serving bowls and set aside.

Prepare the chicken:

While the quinoa simmers, trim any white tendons from the chicken tenderloins. Combine the cumin, coriander, 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 the olive oil in a large skillet over medium-high heat. Add about 2/3 of the minced garlic and sauté until fragrant, 1/2 minute. Add the chicken 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 the lime juice over the chicken. Continue cooking just 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:

Combine the diced tomato, jalapeño, and remaining minced garlic in a small bowl. Season to taste with salt and pepper and set aside.
Cut the avocados in half lengthwise, remove the pit and scoop the flesh from the skin in one piece with a spoon. Cut into cubes and set aside.

Assemble the bowls:

Add a tablespoon of chopped cilantro to the center of each bowl, then spoon on some fresh salsa, corn, black beans, scallions, and avocado.

Notes

Save It for Later: Meal Prep Tips

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.

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 use 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.

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