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top view taco grilled chicken in a white bowl with salad and quinoa

Chicken and Quinoa Taco Bowl

Simple, easy-to-make chicken taco bowl loaded with protein, veggies, and fiber. Packed with flavor and ready in as little as 30 minutes of prep and cook time.
Course Main Course
Cuisine Mexican
Diet Low Lactose
Prep Time 10 minutes
Cook Time 20 minutes
marinate 30 minutes
Total Time 1 hour
Servings 4
Calories 898kcal
Author Rena


Taco bowls:

  • 2 cups quinoa uncooked
  • 1 lb boneless skinless chicken breasts cut in half lengthwise
  • 1 cup corn fresh or frozen
  • 1 cup black beans rinsed and drained
  • 2 small avocados or 1 large diced
  • 1 red bell pepper small diced
  • 1 small red onion diced
  • 3 cups romaine or head lettuce chopped
  • 1/3 cup fresh cilantro finely chopped


  • 1/3 cup olive oil
  • 2 large limes juiced
  • 1-2 garlic cloves minced
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp chili powder or to taste
  • 1 tsp dried oregan
  • Kosher salt and ground pepper to taste


  • Add the quinoa together with 2 cups of water and a generous pinch of salt to a small saucepan. Place over medium heat, and allow it to simmer for 12-15 minutes, or until tender. Once the quinoa is done cooking, set aside and allow it to cool, then fluff it.
  • To a small jar, add all the marinade/dressing ingredients and stir vigorously to emulsify.
  • Add 1/2 of the marinade over the chicken and toss well to completely coat. Let the chicken marinate in the fridge for 30 minutes. Reserve the remaining marinade to use later, making sure it doesn't touch the raw meat.
  • Meanwhile, heat a non-stick pan over medium-high heat. Add the corn, and cook it for about 5-6 minutes, or until golden brown.
  • To a medium bowl , add the cooked corn, beans, bell pepper, onion, cilantro and ¼ from the reserved dressing and toss to combine.
  • Heat a grill pan or an outside grill. Add the marinated chicken and cook for 3-4 minutes per side, or until fully cooked.
  • To assemble the bowls, divide the quinoa among 4 serving bowls. Top with chopped romaine lettuce, corn salad and grilled chicken. Drizzle with the remaining dressing and garnish with fresh cilantro. Enjoy!


  • Make-ahead tips: consider cooking the quinoa a day before. You can also marinate the chicken breast the night before to save on prep time when ready to make this chicken bowl.
  • Swap the quinoa with cauliflower rice to cut down on the calories.
  • You can use avocado oil instead of olive oil.
  • Fresh, frozen, or canned corn. 
  • Grill the chicken indoors on a grill pan or use an outdoor grill. 
  • Do not overcook the chicken to prevent it from getting too dry and rubbery.
  • Nutrition facts vary based on the ingredients used.


Serving: 1bowl | Calories: 898kcal | Carbohydrates: 92g | Protein: 45g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 232mg | Potassium: 1883mg | Fiber: 21g | Sugar: 6g | Vitamin A: 4689IU | Vitamin C: 65mg | Calcium: 117mg | Iron: 7mg