Chicken Quinoa Power Bowl

Welcome to your new favorite healthy and incredibly delicious meal: the Chicken Quinoa Bowl. This vibrant dish perfectly balances savory marinated chicken with fluffy, flavorful cilantro-lime quinoa and a bright, fresh mango-black bean salsa. It’s a wholesome, protein-packed option that’s surprisingly easy to prepare, making it ideal for busy weeknights or efficient meal prepping. Get ready to elevate your dinner routine with a burst of fresh flavors!

A Closer Look at the Key Ingredients

Creating an exceptional Chicken Quinoa Bowl starts with selecting high-quality, fresh ingredients. Each component plays a vital role in building the layered flavors that make this dish so special.

• Chicken Breasts: Boneless, skinless chicken breasts are a lean protein canvas. Their neutral flavor allows them to beautifully absorb the zesty marinade, becoming tender and juicy when grilled.
• Cilantro-Lime Quinoa: Quinoa is a complete protein and a fantastic gluten-free grain. Infusing it with cilantro and fresh lime juice transforms it from a simple side into a fragrant, bright base for your bowl.
• Mango-Black Bean Salsa: This is where the magic happens! Ripe mangoes provide sweetness, black beans add earthy depth and protein, and fresh cilantro, red onion, and lime juice bring a vibrant, tangy kick. A hint of jalapeño adds a subtle warmth.
• Marinade Essentials: The marinade is a dynamic blend designed to tenderize and infuse the chicken with incredible flavor. Lemon-lime soda might seem unconventional, but it provides a gentle acidity and sweetness, working alongside olive oil, soy sauce, lime juice, garlic powder, and honey to create a perfectly balanced profile.

Investing in fresh, quality produce, especially for the mangoes and cilantro, will truly make this dish shine.

Step-by-Step Guide to Making Your Chicken Quinoa Bowls

Creating these flavorful bowls is a straightforward process when broken down into a few key steps:

1. Prepare the Zesty Marinade: Begin by whisking together the lemon-lime soda (Sprite or similar), olive oil, soy sauce, lime juice, garlic powder, honey, and salt. This combination creates a sweet, tangy, and savory profile that will tenderize and flavor the chicken. Remember to set aside about half a cup of this marinade for basting and finishing later.
2. Marinate the Chicken to Perfection: Place your chicken breasts in a large, resealable bag and pour in the majority of the marinade. Ensure the chicken is fully coated. Marinate in the refrigerator for a minimum of 30 minutes, but no longer than 6 hours. Over-marinating, especially with acidic ingredients, can cause the chicken to dry out during cooking.
3. Grill for Succulent Results: Preheat your grill to a medium-high temperature, around 400°F (200°C). Grill the chicken for approximately 4-5 minutes per side, or until it reaches an internal temperature of 160°F (71°C) using a reliable meat thermometer. Carryover cooking will bring it to the safe temperature of 165°F (74°C).
4. Baste for Enhanced Flavor: While the chicken is grilling, generously brush it with the reserved marinade. This adds an extra layer of moisture and flavor. Save a few tablespoons of the fresh marinade (the portion that didn’t touch raw chicken) to drizzle over the cooked chicken later, much like a dressing.
5. Assemble Your Fresh Mango Salsa and Quinoa: While the chicken cooks, prepare your cilantro-lime quinoa according to the recipe instructions and combine all the fresh ingredients for your vibrant mango-black bean salsa. Having these components ready ensures your bowls come together quickly once the chicken is done.

Crafting the Perfect Mango Black Bean Salsa

My obsession with mango salsa reaches new heights with this recipe! Its sweet, tangy, and slightly spicy notes are the perfect counterpoint to the savory chicken and earthy quinoa. Here are some essential tips to create a salsa that truly shines:

• Choose Perfectly Ripe Mangoes: The key to a fantastic mango salsa lies in the mangoes themselves. Always opt for fully ripe mangoes. They should yield slightly to gentle pressure and have a fragrant, fruity aroma.
• Ataulfo Mangoes are Best: If available, Honey mangoes (Ataulfo) are highly recommended. Their flesh is wonderfully sweet, creamy, and notably less fibrous than other varieties, resulting in a smoother, more enjoyable salsa texture.
• Consistent Dicing is Crucial: For the best texture and flavor distribution, make sure to chop all your ingredients into evenly sized pieces. This ensures every spoonful of salsa delivers a balanced mix of mango, black beans, red onion, and peppers.
• Customize the Spice Level: Adjust the heat to your preference. For more spice, feel free to add extra diced jalapeño or a pinch of red pepper flakes. If you prefer a milder salsa, simply reduce the amount of jalapeño or omit it entirely.
• Make Juicing Easier: A small citrus juicer is a handy tool to have. It makes quick work of extracting juice from the lemons and limes used in both the chicken marinade and the salsa, saving you time and effort.

Expert Tips for a Flawless Chicken Quinoa Bowl

Achieving the perfect chicken quinoa bowl is simple with a few insider tricks. These tips will help you cook juicy chicken, flavorful quinoa, and ensure every component is at its best.

• Evenly Cooked Chicken: If you’re working with thick chicken breasts, it’s essential to ensure they cook evenly and absorb the marinade efficiently. You can achieve this by slicing them horizontally in half (butterflying) or by pounding them to an even thickness of about 3/4 inch. This not only helps with flavor absorption but also guarantees uniform cooking, preventing dry spots.
• Maximize Flavor with Basting: While grilling, don’t forget to brush on the reserved marinade. This continuous basting adds moisture and depth of flavor. For an extra punch, if you set aside some marinade that never touched raw chicken, you can drizzle it over the cooked chicken at the very end as a fresh, zesty dressing. This ensures maximum safety and flavor.
• Rest Your Chicken: After grilling, it’s crucial to let the chicken rest. Transfer it to a plate and loosely cover it with foil for 5 to 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in incredibly tender and moist chicken. Skipping this step can lead to dry chicken.

Why Quinoa is the Perfect Base for Your Bowls

Quinoa isn’t just a trendy grain; it’s a powerhouse of nutrition and an ideal foundation for a satisfying bowl meal. As a complete protein, it contains all nine essential amino acids, making it a valuable addition to any diet, especially for those looking to increase their plant-based protein intake. It’s also naturally gluten-free and rich in fiber, which aids digestion and helps you feel fuller for longer. Its slightly nutty flavor and fluffy texture absorb the vibrant cilantro-lime dressing beautifully, contributing a delightful zest to every bite. Choosing quinoa for your bowl means choosing a meal that’s both delicious and incredibly good for you.

Variations and Serving Suggestions

While this recipe is perfect as is, it’s also wonderfully adaptable. Feel free to customize your Chicken Quinoa Bowl to suit your taste or what you have on hand.

• Protein Swaps: Not a fan of chicken? Try grilled shrimp, flaky white fish, pan-seared tofu, or even chickpeas for a vegetarian option.
• Veggies Galore: Add extra vegetables to your quinoa or salsa. Diced cucumber, bell peppers (beyond red!), avocado, or even grilled corn kernels can enhance both flavor and nutritional value.
• Spice it Up: For those who love a kick, a dash of hot sauce or a sprinkle of chili flakes on top of your finished bowl can take the heat up a notch.
• Creamy Additions: A dollop of Greek yogurt or sour cream, or a drizzle of avocado cream sauce, can add a wonderful creamy contrast to the fresh salsa.
• Herb Alternatives: If cilantro isn’t your favorite, fresh parsley or mint can offer a different, yet equally refreshing, aromatic component to the quinoa or salsa.

These bowls are best served immediately after assembly to enjoy the warm chicken and quinoa with the fresh, crisp salsa. Garnish with extra cilantro, a wedge of fresh lime, or sliced avocado for an inviting presentation and added flavor.

Chicken Quinoa Bowl

By
Chelsea Lords

This easy and nutritious Chicken Quinoa Bowl is loaded with cilantro-lime quinoa, juicy marinated chicken, and a fresh mango-black bean salsa—flavor in every bite!

Prep Time:
35 minutes

Cook Time:
10 minutes

Marinating Time:
1 hour

Total Time:
1 hour 45 minutes

Servings:
4 servings

Equipment

• Grill
• Small pot

Ingredients

Chicken (See Note 1)

• 2 large boneless, skinless chicken breasts (about 1.5 pounds)
• 3/4 cup lemon-lime soda (such as Sprite, not diet soda)
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1 lime (for juice)
• 1/8 teaspoon garlic powder
• 1 tablespoon honey
• 1/4 teaspoon salt

Quinoa

• 1 cup quinoa
• 2 cups chicken broth (can use water)
• 1/4 cup finely chopped cilantro

Mango Salsa

• 1/2 cup frozen corn (thawed)
• 1/2 cup black beans (drained and rinsed)
• 1/4 cup red onion (finely chopped)
• 1/4 cup red pepper (diced)
• 2 ripe honey mangoes (peeled and diced, or 1 large mango)
• 3 tablespoons cilantro (finely chopped)
• 1 lime (for juice)
• 1 teaspoon olive oil
• 1 tablespoon diced jalapeño
• 1/8 teaspoon ground cumin
• Optional toppings (see note 1)

Instructions

1. Halve large chicken breasts, cover with plastic wrap (to avoid splatter), and pound to an even thickness using a meat mallet or frying pan—no need to flatten, just even it out. Pat chicken dry with a paper towel. Place in a large zipper-top bag. Combine lemon-lime soda, olive oil, soy sauce, 2 tablespoons lime juice, garlic powder, honey, and salt. Stir together and pour the marinade into the bag, reserving 1/2 cup of the marinade. Knead chicken to ensure it’s well covered. Let sit in the fridge for 30 minutes up to 6 hours; avoid longer than this as the acid from the marinade will start to dry out the chicken.
2. Preheat grill to medium heat (400°F/200°C). Remove chicken from the marinade and discard any remaining marinade. Prepare grill by cleaning, then generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Heat grill to 400°F. Add chicken to the grill. Cook for 4–5 minutes per side or until it registers 160°F (71°C) (carryover heat will take it to the safe temperature of 165°F/74°C). Remove grilled chicken to a plate and cover with foil. While grilling, brush most of the reserved marinade over the chicken. Leave 3 tablespoons marinade to dress the chicken once it’s grilled.
3. Meanwhile, rinse the quinoa in a fine-mesh sieve. Add quinoa and chicken broth and salt to a small pot. Bring to a boil, then reduce heat to low and cover the pot. Cook for 10–15 minutes or until most of the water is absorbed. Remove the pot from the heat, and keeping the pot covered, let quinoa stand and steam for 10–15 minutes. Remove lid and fluff with a fork. If desired, add some fresh lime juice to taste (1–2 tablespoons) and diced cilantro.
4. Place thawed corn, drained and rinsed black beans, finely diced red onion, finely diced red pepper, diced mangoes, finely chopped cilantro, 2 tablespoons lime juice, olive oil, diced jalapeño, and cumin in a large bowl. Salt and pepper the salsa to taste. Stir the salsa, then taste and adjust any flavors to personal preference.
5. Divide the quinoa evenly onto 4 plates. Chop or thinly slice the chicken and add on top. Drizzle reserved 3 tablespoons marinade over the chicken. Divide salsa evenly onto plates. Optionally, garnish with cilantro and sliced avocado. Squeeze a wedge of fresh lime over the dish.

Recipe Notes

Note 1: Optional toppings: Extra cilantro, an avocado, and a squeeze of fresh lime.

Note 2: The marinade is separated into 3 parts: one part for marinating, one for basting while cooking, and one for drizzling at the end as a sort of dressing.

Storage: Store leftovers in separate airtight containers: chicken, quinoa, and salsa each on their own. Keep in the fridge for up to 4 days. Reheat chicken and quinoa before serving; add salsa fresh.

Nutrition

Serving: 1 serving
|
Calories: 544 kcal
|
Carbohydrates: 57 g
|
Protein: 36.4 g
|
Fat: 20.8 g
|
Cholesterol: 91.3 mg
|
Sodium: 597.9 mg
|
Fiber: 7.1 g
|
Sugar: 31 g

Nutrition information is automatically calculated, so should only be used as an approximation.

We hope you enjoy crafting and savoring this incredible Chicken Quinoa Bowl. It’s a testament to how simple, fresh ingredients can come together to create a truly memorable meal. Whether you’re looking for a healthy weeknight dinner, an impressive dish for guests, or a reliable meal prep option, this recipe delivers on all fronts. Don’t forget to share your creations and let us know your favorite ways to customize it!