This easy and delicious 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. I’ve played around with all kinds of combos, like different marinades, toppings, and mix-ins, and this version is the one we all love most. It’s fresh, filling, and loaded with flavor.
You’ll marinate the chicken earlier in the day (which makes dinnertime way easier), then throw together some quinoa and my go-to mango salsa when you’re ready to eat. Between the quinoa, black beans, and chicken, these bowls pack in the protein and they taste amazing too.
How To Make Chicken Quinoa Bowls
- Whisk the 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.
Mango Salsa
I’m obsessed with mango salsa, and this version is perfect for these chicken quinoa bowls.
Tips:
- Use fully ripe mangoes for the best flavor and texture.
- Honey mangoes (Ataulfo) are best. They’re sweeter, creamier, and not fibrous.
- Chop everything into even pieces so the salsa mixes well.
- For more spice, add extra jalapeño or red pepper flakes. For less, reduce or skip the jalapeño.
- A small citrus juicer makes it easier to juice the lemons and limes used in the marinade and salsa.
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:
Chicken Quinoa Bowl
This easy and nutritious Chicken Quinoa Bowl is loaded with cilantro-lime quinoa, juicy marinated chicken, and a fresh mango-black bean salsa—flavor in every bite!
Ingredients
Chicken (See Note 1)
- 2 large boneless, skinless chicken breasts about 1.5 pounds
- 3/4 cup lemon-lime soda such as Sprite, not diet soda
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1 lime
- 1/8 teaspoon garlic powder
- 1 tablespoon honey
- 1/4 teaspoon salt
Quinoa
- 1 cup quinoa
- 2 cups chicken broth can use water
- 1/4 cup finely chopped cilantro
Mango Salsa
- 1/2 cup frozen corn thawed
- 1/2 cup black beans drained and rinsed
- 1/4 cup red onion finely chopped
- 1/4 cup red pepper diced
- 2 ripe honey mangoes peeled and diced, or 1 large mango
- 3 tablespoons cilantro finely chopped
- 1 lime
- 1 teaspoon olive oil
- 1 tablespoon diced jalapeño
- 1/8 teaspoon ground cumin
- Optional toppings see note 1
Instructions
- Halve large chicken breasts, cover with plastic wrap (to avoid splatter), and pound to even thickness using a meat mallet or frying pan—no need to flatten, just even it out. Pat chicken dry with a paper towel. Place in a large zipper-top bag. Combine lemon-lime soda, olive oil, soy sauce, 2 tablespoons lime juice, garlic powder, honey, and salt. Stir together and pour the marinade into the bag, reserving 1/2 cup of the marinade. Knead chicken to ensure it’s well covered. Let sit in the fridge for 30 minutes up to 6 hours; avoid longer than this as the acid from the marinade will start to dry out the chicken.
- Preheat grill to medium heat (400°F). Remove chicken from the marinade and discard any remaining marinade. Prepare grill by cleaning, then generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Heat grill to 400°F. Add chicken to the grill. Cook for 4–5 minutes per side or until it registers 160°F (carryover heat will take it to the safe temperature of 165°F). Remove grilled chicken to a plate and cover with foil. While grilling, brush most of the reserved marinade over the chicken. Leave 3 tablespoons marinade to dress the chicken once it’s grilled.
- Meanwhile, rinse the quinoa in a fine-mesh sieve. Add quinoa and chicken broth and salt to a small pot. Bring to a boil, then reduce heat to low and cover the pot. Cook for 10–15 minutes or until most of the water is absorbed. Remove the pot from the heat, and keeping the pot covered, let quinoa stand and steam for 10–15 minutes. Remove lid and fluff with a fork. If desired, add some fresh lime juice to taste (1–2 tablespoons) and diced cilantro.
- Place thawed corn, drained and rinsed black beans, finely diced red onion, finely diced red pepper, diced mangoes, finely chopped cilantro, 2 tablespoons lime juice, olive oil, diced jalapeño, and cumin in a large bowl. Salt and pepper the salsa to taste. Stir the salsa, then taste and adjust any flavors to personal preference.
- Divide the quinoa evenly onto 4 plates. Chop or thinly slice the chicken and add on top. Drizzle reserved 3 tablespoons marinade over the chicken. Divide salsa evenly onto plates. Optionally, garnish with cilantro and sliced avocado. Squeeze a wedge of fresh lime over the dish.
Recipe Notes
Note 1: Optional toppings: Extra cilantro, an avocado, and squeeze of fresh lime.
Note 2: The marinade is separated into 3 parts: one part for marinating, one for basting while cooking, and one for drizzling at the end as a sort of dressing.
Storage: Store leftovers in separate airtight containers: chicken, quinoa, and salsa each on their own. Keep in the fridge for up to 4 days. Reheat chicken and quinoa before serving; add salsa fresh.
Nutrition
Serving: 1serving | Calories: 544kcal | Carbohydrates: 57g | Protein: 36.4g | Fat: 20.8g | Cholesterol: 91.3mg | Sodium: 597.9mg | Fiber: 7.1g | Sugar: 31g
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for dinner earlier this week, and it became an instant favorite with my family. The flavor of the chicken was amazing, and the salsa was fresh and delicious. We loved it so much, we are having again tonight! Thanks for sharing this fantastic recipe!
Yay!! So, so great to hear! Thanks for the comment Vicki! 🙂
Hi!! I ran across this on Healthy Eating Planner and it looks wonderful!! I love the idea of the salsa and have always wanted to make one, however, I am not a fan of mango. What else would you recommend in place of it? Pineapple?
Thank you Darlene! Pineapple would make a fantastic substitute!
Alright….I’ll try that! Thanks! 🙂
I would love to see the teacher’s face when she tries to figure out who these assignments belong to, that would be awesome! Your salad is definitely awesome Chelsea, so gorgeous and healthy. 🙂
Haha definitely would be fun to see! Thanks so much Lisa! 🙂 hope you’ve had a wonderful weekend!
Haha! You two can submit one just for funsies! 😛
This looks amazing! I would love to try a bowl of this. Mango salsa would definitely complete this bowl.