*Featured in the May Issue of Scottsdale Health Magazine*
Say hello to your next totally delicious and really easy weeknight meal that’s packed with all the right ingredients! We are huge fans of all things bowls. Why is it so much more fun to deconstruct the meal and put it all in a bowl first? The typical bowl will have some type of grain or noodle as the base with your choice of veggies, meat or fish on top along with a delicious dressing. Our bowl creations are endless and this Southwest Chicken Quinoa bowl with Creamy Avocado Dressing is one of our absolute favorites. Check out how easy this deliciousness is to create.
You can even make the chicken and the quinoa for this recipe ahead of time and then all you need to do is assemble. How simple is that? So, we started with marinating the chicken breasts in lime juice, garlic, honey and some olive oil. Let it hang out in the fridge for at least an hour or even overnight. Heat a grill pan or bbq to medium-high heat and cook the chicken for 3 to 5 minutes on each side or until cooked through.
Set the chicken aside to cool and start on the creamy avocado dressing. Now you can start assembling the bowl with all of the remaining ingredients. Divide the quinoa evenly between the bowls and begin adding the purple cabbage, black beans, diced tomatoes, corn, avocado, sliced jalapeño and fresh cilantro. Drizzle the avocado dressing over the top and you are good to go! You can even squeeze some fresh lime juice over the top as well. Fresh citrus is always a game changer! We are sure you will love this recipe as much as we do.
Check out this recipe for chili lime chicken which would be perfect served in a bowl like this too!
- 1 medium chicken breast
- 2 limes
- 1 clove garlic, pressed
- 1 tsp honey
- 2 Tbsp olive oil
- 3 C quinoa, cooked according to package instructions
- ¼ C purple cabbage, chopped
- 1 roma tomato, chopped
- ¼ C black beans, drained and rinsed
- 1 jalapeno, thinly sliced
- ½ avocado, sliced
- 2 Tbsp fresh cilantro, chopped
- ⅔ C 0% Greek yogurt
- ½ medium lime, juiced
- ¼ avocado
- 1 tsp honey
- kosher salt to taste
- Rinse and trim chicken breast, pat dry. Add chicken breast to a large ziploc bag. Add juice of 1 lime, garlic, honey and olive oil to the bag. Allow to marinade in the fridge for at least 1 hour or overnight.
- Heat an indoor grill pan or bbq to medium-high heat. Cook chicken for 3-5 minutes per side, depending on thickness.
- While chicken is cooling add ingredients together for the creamy avocado dressing. In a small food processor or blender add all dressing ingredients except for salt. Blend until incorporated, season with salt to taste.
- Divide quinoa evenly between two serving bowls. Top with purple cabbage, tomatoes, black beans, jalapeno, avocado and cilantro. Slice chicken and divide between the two bowls. Serve with remaining lime wedge and creamy avocado lime dressing.