Flavorful Grilled Chicken Quinoa Bowls with Lemon Herb Dressing

These Grilled Chicken Quinoa Bowls combine marinated grilled chicken with fluffy quinoa, black beans, avocado, sweet corn, and tomatoes for a flavorful, lighter take on a burrito bowl. Swap rice for quinoa and skip the tortilla for a satisfying, protein-rich meal.

Grilled Chicken Quinoa Bowls Ingredients

For the bowls:

• Boneless, skinless chicken breasts
• Cooked quinoa
• Sweet corn
• Avocados
• Black beans
• Limes
• Red onion
• Cherry tomatoes
• Cotija cheese
• Olive oil
• Cilantro

For the chicken marinade:

• Honey
• Paprika
• Salt
• Onion powder
• Ground cumin
• Ground coriander
• Olive oil
• Cilantro
• Lime juice

Tips for the Quinoa Bowl

• Substitute quinoa with rice or cauliflower rice if you prefer.
• Use fresh limes and squeeze them yourself for brighter flavor.
• Grill the corn alongside the chicken for a smoky note.
• Choose ripe avocados that are firm but give slightly when pressed; avoid bruised or overly mushy fruit.

Grilled Chicken Quinoa Bowls

These Grilled Chicken Quinoa Bowls are packed with marinated grilled chicken, quinoa, black beans, avocado, sweet corn, and tomatoes for a flavorful, healthier burrito-style bowl.

4.75 from 4 votes

Print Recipe

Prep Time
10 mins

Cook Time
15 mins

Total Time
25 mins

Course Main Course

Cuisine American

Servings 6

Calories 684 kcal

Ingredients

• 1 pound boneless, skinless chicken breast
• 3 cups cooked quinoa
• 2 cups sweet corn
• 1 large avocado (sliced)
• 1 cup black beans
• 3 large limes
• 1 medium red onion (sliced)
• 2 cups cherry tomatoes (quartered)
• 1 tablespoon honey
• 1½ teaspoons paprika
• ½ teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 tablespoons olive oil
• 2 tablespoons cilantro (chopped and divided)
• Lime wedges to serve
• ⅓ cup Cotija cheese (finely grated)

Instructions

1. In a large freezer bag or bowl combine 1 tablespoon olive oil, juice of 2 limes, honey, paprika, salt, onion powder, ground cumin, and ground coriander. Mix well, add chicken breasts, coat evenly, and marinate for 30 minutes to 8 hours.
2. Heat a large skillet or grill over medium-high heat. Cook chicken 5–6 minutes per side or until cooked through (internal temperature 165°F / 74°C). Let rest 5 minutes, then slice.
3. While the chicken cooks, prepare quinoa according to package directions to yield about 3 cups cooked quinoa.
4. In a large bowl combine cooked quinoa, sweet corn, black beans, cherry tomatoes, red onion, and chopped cilantro. Add the remaining 2 tablespoons olive oil and juice of 1 lime. Season with salt and pepper and toss to combine.
5. Divide the quinoa mixture into six bowls. Top each with sliced avocado and grilled chicken, sprinkle with grated Cotija cheese, and serve with lime wedges.

Notes

*Nutrition Disclaimer: Nutrition facts provided are estimates and should be used as a guideline only.

Nutrition

Calories: 684 kcal

Carbohydrates: 61 g

Protein: 55 g

Fat: 24 g

Saturated Fat: 4 g

Cholesterol: 121 mg

Sodium: 585 mg

Fiber: 10 g

Sugar: 3 g

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