Smoky Southwest Chicken Quinoa Bowl

Smoky Southwest Chicken Quinoa Bowl

Serves: 3–4
Total time: ~35 minutes
Flavor profile: Smoky, savory, fresh, lightly sweet

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Ingredients

Smoky Chicken

• 1½ lbs boneless, skinless chicken thighs (or breasts)

• 1 tbsp olive oil

• 1½ tsp smoked paprika

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• ¾ tsp salt

• ½ tsp black pepper

• 1 tbsp honey or maple syrup

• 1 tbsp lime juice

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Quinoa

• 1 cup quinoa (white or tri-color)

• 2 cups chicken broth or water

• ½ tsp salt

• 1 tsp olive oil

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Bowl Toppings

• 1 cup canned black beans, drained & rinsed

• 1 cup corn kernels (fresh, frozen, or canned)

• 1½ cups cherry tomatoes, halved

• 1 ripe avocado, sliced

• ¼ cup thinly sliced red onion

• ¼ cup chopped fresh cilantro

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Creamy Lime Drizzle (Optional but recommended)

• ¼ cup Greek yogurt or sour cream

• 1 tbsp olive oil

• 1–2 tbsp lime juice

• ½ tsp garlic powder

• Salt to taste

• Water to thin (1–2 tbsp)

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Instructions

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1. Cook the Quinoa

1. Rinse quinoa thoroughly under cold water.

2. Add quinoa, broth, salt, and olive oil to a saucepan.

3. Bring to a boil, cover, and reduce to low.

4. Simmer 15 minutes, then remove from heat.

5. Rest covered 5 minutes, fluff with a fork.

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2. Prep & Cook the Chicken

1. Pat chicken dry and cut into large chunks.

2. In a bowl, toss chicken with:

   • Olive oil

   • Smoked paprika

   • Chili powder

   • Cumin

   • Garlic & onion powder

   • Salt & pepper

3. Heat a skillet over medium-high heat.

4. Sear chicken 4–5 minutes per side until deeply browned.

5. Reduce heat to medium.

6. Drizzle honey and lime juice over chicken.

7. Toss and cook 1–2 minutes until sticky and caramelized.

8. Remove from heat and rest 5 minutes.

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3. Prepare the Toppings

• Warm black beans and corn lightly (microwave or skillet).

• Season with a pinch of salt if needed.

• Toss tomatoes with a little olive oil and salt.

• Slice avocado and onion just before serving.

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4. Make the Creamy Lime Drizzle

1. Whisk yogurt, olive oil, lime juice, garlic powder, and salt.

2. Thin with water until pourable.

3. Chill briefly for best flavor.

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Assembly (Like the Photo)

1. Spoon quinoa into bowls.

2. Arrange toppings in sections:

   • Smoky chicken

   • Black beans

   • Corn

   • Tomatoes

   • Avocado

   • Red onion

3. Drizzle with creamy lime sauce.

4. Finish with fresh cilantro.

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Pro Tips

• Chicken thighs give juicier, darker color like the photo.

• For extra char, cook chicken in a cast-iron skillet.

• Season each component lightly — layers matter.

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Easy Variations

• Spicy: Add chipotle powder or hot sauce

• Dairy-free: Use avocado crema instead of yogurt

• Vegetarian: Swap chicken for roasted sweet potatoes or tofu

• Meal prep: Keeps 4 days in the fridge (add avocado fresh)