This easy and flavorful Chicken Quinoa Bowl pairs cilantro-lime quinoa and juicy marinated chicken with a bright mango and black bean salsa for a fresh, protein-packed meal.
author’s note
These Chicken Bowls Never Get Old!
We make these Chicken Quinoa Bowls all the time. I’ve experimented with different marinades, toppings, and mix-ins, and this combination is our favorite. It’s bright, satisfying, and full of layered flavors.
Marinate the chicken earlier in the day to simplify dinnertime, then cook the quinoa and toss together the mango-black bean salsa when you’re ready. With quinoa, black beans, and chicken, these bowls deliver a filling, balanced meal.
How To Make Chicken Quinoa Bowls
- Whisk the marinade. Use lemon-lime soda (such as Sprite) for brightness and set aside a portion for basting and finishing.
- Marinate the chicken. Marinate up to 6 hours; longer can start to dry the meat.
- Grill the chicken. Cook to an internal temperature of 165°F, using a thermometer for accuracy.
- Baste while grilling. Brush the reserved marinade over the chicken for extra flavor while it cooks.
- Make the salsa. While the chicken grills, prepare the mango salsa and cook the quinoa.
Mango Salsa
This vibrant mango salsa pairs perfectly with the marinated chicken and cilantro-lime quinoa. Use ripe mangoes for the best texture and sweetness.
Tips:
- Choose fully ripe mangoes for sweet, tender cubes.
- Honey (Ataulfo) mangoes are ideal when available because they’re sweeter and less fibrous.
- Cut ingredients into similar-sized pieces so every bite is balanced.
- Adjust heat with more or less jalapeño or by adding red pepper flakes.
- A small citrus juicer makes squeezing lime and lemon juice quicker and less messy.
Chicken Quinoa Bowl Tips
- If chicken breasts are thick, slice them in half or pound to an even thickness so they cook uniformly and absorb more marinade.
- Brush the reserved marinade on the chicken during grilling. If any reserved marinade never touched raw chicken, use it as a finishing drizzle or dressing.
- Let the chicken rest, tented with foil, for 5–10 minutes before slicing to keep it juicy.
Storage
Store the chicken, quinoa, and salsa separately in airtight containers in the refrigerator. They will keep well for 3–4 days. Reheat the chicken and quinoa before serving and top with fresh salsa.
More Quinoa Recipes:
Dinner
Quinoa Enchilada Crockpot
Dinner
Crockpot Quinoa (Southwestern Fajita)
Dinner
Quinoa Fajitas
Salads
Greek Quinoa Salad
Chicken Quinoa Bowl
Equipment
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Grill
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Small pot
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 pounds)
- 3/4 cup lemon-lime soda (such as Sprite)
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1 lime (juice)
- 1/8 teaspoon garlic powder
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 cup quinoa
- 2 cups chicken broth (or water)
- 1/4 cup finely chopped cilantro
- 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 (juice)
- 1 teaspoon olive oil
- 1 tablespoon diced jalapeño (adjust to taste)
- 1/8 teaspoon ground cumin
- Optional toppings: extra cilantro, avocado, fresh lime
Instructions
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Halve large chicken breasts if needed, then cover with plastic wrap and pound to even thickness. Pat dry and place in a large zipper-top bag. Whisk together lemon-lime soda, olive oil, soy sauce, 2 tablespoons lime juice, garlic powder, honey, and salt. Reserve 1/2 cup of the marinade for basting and finishing, then pour the rest over the chicken. Massage the bag so the chicken is evenly coated. Refrigerate 30 minutes to 6 hours (no longer).
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Preheat grill to medium (about 400°F). Remove chicken from the bag and discard used marinade. Oil and clean the grill grates. Grill chicken 4–5 minutes per side, or until an instant-read thermometer reads 160°F (carryover heat will bring it to 165°F). While grilling, brush most of the reserved marinade on the chicken. Transfer cooked chicken to a plate and tent with foil; save about 3 tablespoons of reserved marinade for finishing.
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Rinse quinoa in a fine-mesh sieve. Combine quinoa, chicken broth (or water), and a pinch of salt in a small pot. Bring to a boil, reduce to low, cover, and cook 10–15 minutes until the liquid is mostly absorbed. Remove from heat and let steam, covered, for 10–15 minutes. Fluff with a fork and stir in lime juice and chopped cilantro if desired.
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Meanwhile, combine thawed corn, black beans, red onion, red pepper, diced mango, cilantro, 2 tablespoons lime juice, olive oil, jalapeño, and cumin in a bowl. Season with salt and pepper and adjust flavors to taste.
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Divide quinoa among 4 bowls, slice the chicken and arrange on top, then drizzle the reserved 3 tablespoons of marinade over the chicken. Spoon salsa over each bowl and garnish with extra cilantro and avocado if you like. Finish with a squeeze of fresh lime.
Recipe Notes
Note 2: The marinade is divided into three parts: one for marinating, one for basting while cooking, and one reserved to drizzle over the finished chicken as a light dressing.
Storage: Keep chicken, quinoa, and salsa stored separately in airtight containers in the refrigerator for up to 4 days. Reheat chicken and quinoa before serving and add salsa fresh.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.