Southwestern Chicken & Quinoa Bowls



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1 lb chicken, sliced into strips

2 red bell peppers, sliced

salt & pepper to taste

2 cloves garlic, minced

1 can black beans, drained and rinsed

1 c frozen corn

1 jar salsa

1 c quinoa

1 c chicken broth

1/2 c cilantro

2 limes, juiced

1 lime, cut into wedges for serving

1 avocado, sliced


1. Preheat the oven to 400 degrees. Prep a sheet pan with foil and cooking spray.

2. Toss the red bell peppers and chicken with the olive oil, salt & pepper and place on prepped sheet pan. Bake for 20-25 minutes or until the internal temperature reaches 165 degrees.

3. While the chicken cooks, make the quinoa. In a large skillet over medium-low heat, heat olive oil. Add in the minced garlic and cook until fragrant (about 1 minute). Add in the beans, corn, and salsa and cook for 2-3 minutes. Add in the quinoa and chicken broth and salt & pepper to taste. Bring to a boil, then reduce to a simmer and cover. Cook for about 20 minutes or until the quinoa has absorbed almost all of the moisture. Stir in lime juice and cilantro and cook for 2-3 more minutes.

4. Assemble the bowls, starting with the quinoa mixture and topping with the chicken and peppers. Add on the avocado and lime wedge for squeezing. Serve warm and enjoy!