Chicken Quinoa Bowl

Easy and nutritious Chicken Quinoa Bowl brings together cilantro-lime quinoa, marinated chicken, and a fresh mango-black bean salsa.

Love bowl-type meals? Us too! Try these Banh Mi Bowls, Sweet Potato Couscous Bowls, or Taco Bowls next!

Chicken Quinoa Bowl

Marinate some chicken, prep some quinoa, and toss together a simple mango salsa for a seriously flavorful meal! Chicken Quinoa Bowls are one of my family’s favorite meals. They’re fresh, tasty, and packed with good-for-you ingredients.

They’ve also got tons of protein, thanks to the chicken, black beans, and quinoa! While there are a few steps to this meal, these bowls come together nicely since you’ll do half the work in advance by marinating the chicken. The rest of the meal can be prepared right before dinnertime. For me, breaking up dinner time prep always feels like it makes things easier.

How to make Chicken Quinoa Bowls

Mango salsa

There are few things I love as much as mango salsa, and it’s the best possible addition to these chicken quinoa bowls. This salsa is a bit different from my usual mango salsa recipe since it’s got some corn and black beans in it and no avocado (although feel free to add one if you’d like). Below are a few salsa tips:

• Make sure the mango is fully ripe. This ensures peak flavor, texture, and sweetness. We want a good sweet mango to complement the chicken.
• I recommend honey mangoes for these chicken quinoa bowls (also called Ataulfo mangoes). They’re sweeter and creamier than regular mangoes and don’t have the typical fibers throughout.
• Chop the ingredients into even sizes for a congruent salsa. The more even the sizes of everything, the more coherent the salsa is. Check out this guide for how to cut a mango!
• If you like a little more spice in your salsa, add a bit more jalapeño and/or a sprinkle of red pepper flakes. If you’d prefer the salsa to stay on the mild side, reduce or leave out the jalapeño.
• Juicer: This recipe calls for fresh lime and lemon juice in the marinade and salsa, which can be a pain to juice by hand. I recommend a small juicer or citrus reamer — you don’t need anything special or crazy expensive. This one is inexpensive and a great investment if you juice a lot of citrus. 

Chicken Quinoa Bowl tips

• If you have extra thick/large chicken breasts, slice the chicken in half, and/or pound the breasts (this is best accomplished by a meat mallet). Aim to have the chicken into an even thickness before marinating. This allows the chicken to soak up more flavor from the marinade, improving its taste. The even thickness will allow them to cook evenly and quicker.
• As the chicken is cooking, brush the reserved marinade on the meat. This will enhance the flavor. You can even leave some marinade (untouched by the meat) to drizzle over everything after it’s finished, as a sort of dressing.
• Once it’s finished, let the cooked chicken rest, tented with foil, for 5-10 minutes before cutting in. This allows for the juices to redistribute (here’s the science on that).

More quinoa recipes

• Quinoa Enchilada Crockpot reader favorite recipe
• Crockpot quinoa minestrone
• Quinoa Chili with sweet potatoes
• Greek Quinoa Salad with a Greek-inspired vinaigrette
• Roasted Sweet Potato Quinoa Salad with a lemon vinaigrette

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5 from 1 vote

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 minutes

Cook Time: 10 minutes minutes

Marinating Time: 1 hour hour

Total Time: 1 hour hour 45 minutes minutes

Servings: 4 servings

Equipment

• Grill
• Small pot

Ingredients

1x2x3x

USMetric

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
• ▢ 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 diced 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 (Ataulfo) mangoes peeled and diced, or 1 large mango
• ▢ 3 tablespoons cilantro finely chopped
• ▢ 1 lime
• ▢ 1 teaspoon olive oil
• ▢ 1 tablespoon diced jalapeño
• ▢ 1/8 teaspoon ground cumin
• ▢ Optional toppings see note 1

Instructions 

• Halve large chicken breasts, cover with plastic wrap (to avoid splatter), and pound to 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.
• Preheat grill to medium heat (400°F). 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 (carryover heat will take it to the safe temperature of 165°F). 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.
• 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.
• 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.
• 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 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: 1serving | Calories: 544kcal | Carbohydrates: 57g | Protein: 36.4g | Fat: 20.8g | Cholesterol: 91.3mg | Sodium: 597.9mg | Fiber: 7.1g | Sugar: 31g

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

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