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Southwest Chicken Protein Bowl

This zesty Southwest Chicken Protein Bowl is perfect for lunch or dinner. Packed with protein, crisp veggies, and quinoa, this bowl is fresh, filling, and meal-prep friendly!

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Makes 4 servings

Ingredients:

Chicken

1 lb boneless, skinless chicken breasts (or thighs)

1 tbsp olive oil

1 tsp chili powder

½ tsp cumin

½ tsp smoked paprika

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

Juice of 1 lime

Quinoa & Toppings

2 cups cooked quinoa

1 can (15 oz) black beans, drained and rinsed

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

1 cup cherry tomatoes, halved

½ cup red onion, finely diced

1 avocado, diced

¼ cup fresh cilantro, chopped

½ cup shredded cheese (cheddar or Mexican blend)

¼ cup plain Greek yogurt or sour cream (for serving)

Lime Dressing

¼ cup olive oil

2 tbsp fresh lime juice

1 tsp honey

½ tsp garlic powder

¼ tsp salt

¼ tsp cumin

Instructions:

Prepare the chicken: In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Coat the chicken evenly and let it marinate for 15-30 minutes (if you have time).
Cook the chicken: Heat a skillet over medium heat. Cook the chicken for 5-6 minutes per side, until browned and cooked through (165°F internal temp). Let rest for a few minutes before slicing.
Make the dressing: In a small bowl, whisk together olive oil, lime juice, honey, garlic powder, salt, and cumin.
Assemble the bowls: Divide the cooked quinoa, black beans, corn, tomatoes, and red onion into serving bowls.
Add the chicken: Slice the chicken and place it on top of each bowl.
Top with extras: Sprinkle with avocado, cilantro, shredded cheese, and drizzle with the lime dressing. Serve with a dollop of Greek yogurt or sour cream.
Enjoy immediately or store in airtight containers for meal prep.

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