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Mexican Chicken and Quinoa Bowl

Mexican Chicken and Quinoa Bowls

These Mexican chicken and quinoa bowls are easy to put together and have all of your favorite Mexican flavors!
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2 people


  • 1 Boneless/skinless chicken breast Cooked (see cooking instructions below or use rotisserie chicken)
  • 1 cup Quinoa Cooked (see cooking instructions below, or use premade 90-second quinoa)
  • 1/2 cup black beans drained and rinsed
  • 1/4 cup cheddar shredded
  • 1/4 cup chunky salsa (or pico)
  • 1/2 avocado sliced
  • 2 Tbs sour cream


Cook Quinoa (1/2 cup uncooked quinoa to 1 cup water) for 2 servings

  • Rinse quinoa for about 30 seconds.
  • Combine quinoa and water in saucepan and bring to a boil. Decrease heat to low and cook until quinoa has absorbed all of the water.

Cook Chicken

  • Coat chicken in olive oil, a dash of salt, pepper,1 pressed garlic clove (or a dash of garlic salt) and if you have some cumin and chili powder, sprinkle a little on. Bake until done. Time will vary depending on size of chicken breast. Slice and enjoy. Or prep ahead.
    Alternatively, pan fry the chicken breast or cook it in a slow cooker.

Bowl Assembly

  • To assemble bowls -divide quinoa between two bowls, and divide toppings between the bowls-chicken, black beans, cheddar cheese, avocado and sour cream. Enjoy!


For more flavor, you can cook your quinoa in chicken stock or 1 tsp. Better than Bullion instead of water.
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.    


Serving: 1bowl | Calories: 415kcal | Carbohydrates: 37g | Protein: 35g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 392mg | Potassium: 1085mg | Fiber: 10g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 3mg