March 9, 2026

Southwest Chicken Quinoa Bowl with Chipotle Lime Crema

Name: Southwest Chicken Quinoa Bowl with Chipotle Lime Crema
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 lbs chicken breast; 1 cup quinoa (uncooked); 2 cups chicken broth; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 1/4 tsp black pepper; 1 cup corn (fresh, frozen, or canned); 1 cup black beans (drained and rinsed); 1 avocado (diced); 1/2 cup cherry tomatoes (halved); 1/4 cup cilantro (chopped); 1/4 cup pickled red onions; 1/2 cup sour cream; 1/2 cup plain greek yogurt; 2 chipotle pepper in adobo sauce; 1 tbsp adobo sauce; juice of 1 lime; 1/4 cup cilantro; pinch of salt; splash of water to thin if needed

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Intro

If you’re looking for a healthy, high-protein meal that doesn’t sacrifice flavor, this Southwest Chicken Quinoa Bowl with Chipotle Lime Crema checks all the boxes. Tender seasoned chicken, fluffy quinoa, and fresh toppings come together with a smoky, creamy chipotle lime sauce that ties everything together.

This bowl is perfect for meal prep lunches, easy weeknight dinners, or a protein-packed post-workout meal.

Why You’ll Love This Recipe

High-protein and filling
Chicken and quinoa make this bowl satisfying and balanced.

Perfect for meal prep
These bowls hold up well in the fridge for several days.

Bold Southwest flavors
Smoky spices and chipotle crema give every bite great flavor.

Easy to customize
Swap toppings or add extras like roasted sweet potatoes or shredded lettuce.

Ingredients

For the Chicken and Quinoa

1½ lbs boneless skinless chicken breast
1 cup uncooked quinoa
2 cups chicken broth or water
1 tbsp olive oil

Chicken Seasoning

1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper

Bowl Toppings

1 cup corn
1 cup black beans, drained and rinsed
1 avocado, diced
½ cup cherry tomatoes, halved
¼ cup chopped cilantro
¼ cup pickled red onions

Chipotle Lime Crema

½ cup sour cream
½ cup plain Greek yogurt
1–2 chipotle peppers in adobo sauce
1 tbsp adobo sauce
Juice of 1 lime
¼ cup cilantro
Pinch salt
Splash of water to thin if needed

How to Make Southwest Chicken Quinoa Bowls

1. Cook the quinoa

Rinse quinoa under cold water. In a saucepan combine quinoa and broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes. Fluff with a fork and set aside.

2. Season the chicken

Pat the chicken dry and coat with olive oil. Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning evenly over the chicken.

3. Cook the chicken

Heat a skillet over medium heat. Cook the chicken for 5–7 minutes per side until the internal temperature reaches 165°F. Use a digital thermometer like this one! Let rest for 5 minutes before slicing.

4. Make the chipotle lime crema

In a blender combine sour cream, Greek yogurt, chipotle peppers, adobo sauce, lime juice, cilantro, and salt. Blend until smooth. Add a small splash of water if needed to create a drizzle consistency.

5. Assemble the bowls

Divide the quinoa between four bowls. Top with sliced chicken, corn, black beans, avocado, tomatoes, and pickled red onions. Drizzle generously with chipotle lime crema and finish with fresh cilantro.

Tips for the Best Southwest Bowls

Let the chicken rest before slicing
This keeps it juicy and flavorful.

Adjust the heat level
Use one chipotle pepper for mild heat or two for a smokier, spicier sauce.

Meal prep friendly
Store assembled bowls in meal prep containers like these for up to 4 days.

What to Serve With It

These bowls are filling on their own, but you can also pair them with:

My Cilantro Lime Rice
a simple cabbage slaw
lime wedges and extra chipotle crema

👇 Jump to the recipe card below for the full measurements and instructions.

Plated southwest chicken bowl with chipotle lime cream sauce.

Cory Simpson