SOUTHWEST CHICKEN AND QUINOA BOWL
on Jan 27, 2026
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This satisfying bowl recipe starts with seasoned chicken, bright red bell peppers, and a bean-corn-salsa quinoa that comes together in just one pan using a handful of pantry staples.
This Southwest Chicken and Quinoa Bowl is flavorful, vibrant in color, and packed with protein and fiber. It’s easy enough to make on a weeknight, and leftovers are even better the next day for a healthy, packable lunch.
You’ll start by baking seasoned chicken tenders on a sheet pan alongside bright red bell peppers.
While that’s cooking, make the quinoa, which requires a few pantry staples: a jar of salsa, black beans, corn, and bone broth.
This simmers away for just about 20 minutes, giving you enough time to straighten up the kitchen and prep the toppings.
Some chopped cilantro, a squeeze of lime juice, and a few avocado slices are all you need to make this a family favorite.
This hearty and warm chicken and quinoa bowl is sure to deliver big flavor in every bite. It’s a great example of how you don’t have to sacrifice flavor for a healthy family-friendly meal. Enjoy!
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Key Ingredients for Southwest Chicken Bowl
Here’s what you’ll need for this bold, weeknight chicken bowl:
- Chicken: Chicken tenders cook quicker than a regular-sized chicken breast or thigh. If you only have chicken breasts or thighs, cut them into thinner strips for faster cooking.
- Bell Peppers: These cook directly on the baking sheet along with the chicken.
- Spices: A quick seasoning of smoked paprika, cumin, and chili powder liven up the chicken and veggies.
Pin this recipe for later!
Pin It- Black Beans: Another layer of flavor and additional protein, canned beans are a super simple way to hit both your protein and fiber goals.
- Corn: Either canned, frozen, or fresh summer corn works great here.
- Chunky Salsa: Cooking with salsa is one of my greatest hacks. It can act as a flavorful seasoning base, like in my Salsa Verde Chicken Tacos, or serve as the liquid for a cooked grain in this recipe. I used @latejuly mild thick and chunky salsa, but feel free to use your favorite brand.
- Quinoa: Considered a complete protein, quinoa is a nutritious, naturally gluten-free grain that’s high in protein, fiber, and vitamins.
- Chicken Bone Broth: Cooking grains in bone broth is a simple way to add even more nutrients to a meal. I like the @kettleandfire brand.
- Cilantro: A bit of freshness at the end really helps this meal sing. Fresh parsley would work fine, too, if you’re not a fan of cilantro.
- Limes and Avocado: A squeeze of lime and some avocado slices are a great topper for this weeknight-friendly dinner.
How to Make Southwest Chicken and Quinoa Bowl
To start, preheat the oven to 400°F.
Add the chicken and bell peppers to a sheet pan and drizzle with olive oil.
Season the chicken with the smoked paprika, cumin, chili powder, 1 teaspoon salt, and 1/2 teaspoon of pepper. Bake in the preheated oven for 20 to 25 minutes.
While the chicken is cooking, make the quinoa. Heat a drizzle of olive oil in a large skillet over medium-low heat.
Add the garlic and cook for 2 minutes, stirring occasionally.
Next, add the beans, corn, and salsa, and cook for 2 to 3 minutes.
Finally, add the quinoa and broth (or water), and season with about 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil.
Reduce to a simmer, cover, and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.
Stir in the lime juice and chopped cilantro, and cook for 2 to 3 more minutes.
When the chicken, pepper, and quinoa mixture has all finished cooking, assemble the bowls.
Ladle a portion of the quinoa into a bowl, and top with slices of the chicken tenders. Serve with avocado and a squeeze of fresh lime. Enjoy!
More Protein-Packed Quinoa Recipes:
- Mustard Salmon with Lemony Quinoa and Burst Cherry Tomatoes
- Cinnamon Apple Breakfast Quinoa Power Porridge
- Lemony Dill Quinoa with Roasted Shrimp
- Tuscan Chicken and Quinoa Bake
SOUTHWEST CHICKEN AND QUINOA BOWL
Ingredients
- 1 pound chicken tenders
- 2 red bell peppers, cut into 1-inch strips
- 1 teaspoon smoked paprika
- 1 teaspopon cumin
- 1 teaspoon chili powder
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 ½ cups corn (canned, fresh, or frozen)
- (1) 16-ounce jar chunky salsa (I like Late July brand)
- 1 cup quinoa
- 1 cup bone broth or water
- ½ cup chopped cilantro
- 2 limes, juiced (+ 1 for serving)
- 1 avocado, sliced for serving
Instructions
- Preheat the oven to 400°F.
- Add the chicken and bell peppers to a sheet pan and drizzle with olive oil.
- Season the chicken with the smoked paprika, cumin, chili powder, 1 teaspoon salt, and 1/2 teaspoon of pepper. Bake in the preheated oven for 20 to 25 minutes.
- Meanwhile, heat a drizzle of olive oil in a large skillet over medium-low heat.
- Add the garlic and cook for 2 minutes, stirring occasionally.
- Add the beans, corn, and salsa, and cook for 2 to 3 minutes.
- Add the quinoa and broth (or water), and season with about 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil.
- Reduce to a simmer, cover, and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.
- Stir in the lime juice and chopped cilantro, and cook for 2 to 3 more minutes.
- When the chicken, pepper, and quinoa mixture has all finished cooking, assemble the bowls. Ladle a portion of the quinoa into a bowl, and top with slices of the chicken tenders. Serve with avocado and a squeeze of fresh lime. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
