This straightforward and satisfying Chicken Quinoa Bowl brings together cilantro-lime quinoa, marinated chicken, and a fresh mango-black bean salsa.
author’s note
These Chicken Bowls Never Get Old!
These Chicken Quinoa Bowls have been on repeat at my house for years, and I think that says a lot because I’m constantly testing new recipes!
I’ve made so many versions over the years with different marinades, grains, veggies, toppings, and sauces. Some were good, but this is the combination I kept coming back to.
The marinated chicken is savory, a little sweet, and super flavorful. The quinoa gets fresh lime and plenty of cilantro, and then there’s the mango salsa. That salsa is what really makes the whole bowl for me. You get sweet mango, creamy black beans, corn, crisp pepper, a little jalapeño, and lots of lime.
I also love that most of the work can happen earlier in the day. I’ll get the chicken marinating whenever I have a few minutes, then at dinnertime I just cook the quinoa, grill the chicken, and toss together the salsa.
Fresh, colorful, filling, and straightforward enough for a weeknight. This is exactly my kind of dinner!
Chicken Quinoa Bowl Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Chicken | I use boneless, skinless chicken breasts. If they’re thick, slice them in half or pound them to an even thickness so they cook evenly. |
| Lemon-lime soda | Use regular Sprite or another lemon-lime soda, not diet! |
| Quinoa | Rinse it well before cooking and use chicken broth instead of water for more flavor. You can also use rice as a base! |
| Mango | Ripe mango makes a huge difference in this mango salsa. I especially love honey mangoes. |
| Black beans and corn | Drain and rinse the beans well. Frozen corn works evenly, just thaw it first. |
| Fresh lime and cilantro | These are used throughout the bowl and really tie everything together. I like an extra squeeze of lime over the finished bowl. |
How To Make Chicken Quinoa Bowls
- Whisk marinade: Use Sprite or any lemon-lime soda. Set some aside for basting later.
- Marinate the chicken: No more than 6 hours or it may dry out.
- Grill the chicken: Cook to 165°F, using a thermometer for best results.
- Baste while grilling: Brush with the reserved marinade for extra flavor.
- Make the salsa: Prep the mango salsa and cook the rice while the chicken grills.
chelsea’s recipe tip
Chicken Quinoa Bowl Tips
- If using thick chicken breasts, slice in half or pound to an even thickness. This helps the chicken absorb more flavor and cook evenly.
- While grilling, brush on the reserved marinade to boost flavor. If you saved marinade that didn’t touch raw chicken, drizzle it on at the end like a dressing.
- Let the chicken rest, covered with foil, for 5 to 10 minutes before slicing so the juices can redistribute.
Storage
Store chicken, quinoa, and salsa separately in airtight containers in the fridge. They’ll keep well for 3–4 days. Reheat chicken and quinoa before serving, then top with the fresh salsa.
More Quinoa Recipes:
Dinner
Quinoa Enchilada slow cooker
Dinner
slow cooker Quinoa (Southwestern Fajita)
Salads
Greek Quinoa Salad
