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Fresh Chicken and Quinoa Bowl Recipe with Easy Creamy Avocado Lime Dressing

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A quick, fresh, and hearty bowl combining grilled chicken, nutty quinoa, crisp veggies, and a creamy avocado lime dressing that’s perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, trimmed
  • 1 cup quinoa (uncooked), rinsed
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 cup red onion, finely chopped (optional)
  • A small handful fresh cilantro, chopped
  • 1 medium ripe avocado
  • Juice of 1 lime
  • 1/4 cup Greek yogurt (can substitute dairy-free yogurt)
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 2–3 tablespoons water
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika for chicken

Instructions

  1. Rinse 1 cup quinoa under cold water until water runs clear. Transfer to a medium saucepan with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. Season chicken breasts with salt, pepper, and smoked paprika if using. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Cook chicken 5-6 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing thinly.
  3. While chicken rests, halve cherry tomatoes, dice cucumber, finely chop red onion, and roughly chop cilantro. Place all in a large bowl.
  4. In a blender or food processor, combine avocado, lime juice, Greek yogurt, garlic, olive oil, and 2-3 tablespoons water. Blend until smooth and creamy. Season with salt and pepper to taste. Add more water if needed to reach desired consistency.
  5. Add cooked quinoa and sliced chicken to the bowl with veggies. Pour dressing over and toss gently to combine. Adjust seasoning with salt or lime juice if needed. Serve immediately or chill for 15 minutes if preferred.

Notes

Rinse quinoa well to remove bitterness. Let chicken rest before slicing to keep it juicy. Dressing can be made a day ahead and stored airtight. For vegan version, swap chicken for grilled tofu or chickpeas and use dairy-free yogurt. Store dressing separately from quinoa and chicken to prevent sogginess.

Nutrition

Keywords: chicken quinoa bowl, avocado lime dressing, healthy dinner, quick meal, gluten-free, high protein, easy recipe

Find it online: https://evabakery.com/fresh-chicken-and-quinoa-bowl-recipe-with-easy-creamy-avocado-lime-dressing/