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GF Gluten Free

Mexican Quinoa Chicken Salad Lunch Bowls

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By: Danielle6 Comments Posted: 01/13/2017 Updated: 07/06/2022

This post may contain affiliate links. Please read our disclosure policy.

Mexican quinoa is the star of this meal prep – cooked with fire roasted tomatoes, jalapeno and portioned with juicy chicken breasts over greens to make the Mexican Quinoa Chicken Salad Lunch Bowls.

Meal prep lunch with mexican quinoa, chicken breast and hearty green leaves in Pyrex.

Alright, I’m back from jury duty. It was probably one of the more enlightening andย boring things I’ve done. I decided not to post during my three day service for a couple reasons.

First, my brain was full up of random trial tidbits all week. Of course, any trial related discussion is totally off limits until the trial is over, but it was all I could think about.

Second, I wanted to show off my meal prep for the week and be able to reference the jury duty service without any worries. So, now that it’s over, I’d like to share the Mexican Quinoa Chicken Salad Lunch Bowls I made for the week of jury duty.

Obviously, I didn’t know how long jury duty would last, or even if I would be selected for a trial. But more obvious than that, I was prepared with lunches.

Inspiration for the Mexican Quinoa Chicken Salad Lunch Bowls

I recently made One Pan Mexican Quinoa from Damn Delicious as a side for Christmas dinner, and it was a hit. It was not only fresh and creative, but a change of paceย from my always perfect quinoa in a rice cookerย method.

With black beans, jalapeรฑo kick, fire-roasted tomatoes, plus the perfect seasonings, it’s quite the healthy side dish. After that, I planned for multiple weeks to make the dish into a lunch-with-other-stuff meal. Aaaaand, drum roll – here it is: Mexican Quinoa Chicken Salad Lunch Bowls.

Mexican quinoa chicken salad lunch bowls viewed from above. Chicken breast, mexican quinoa and greens with cheese sprinkled on top in four Pyrex bowls.

How do you make the Mexican Quinoa Chicken Salad Lunch Bowls?

For this lunch prep, I started with the chicken. Place three large chicken breasts on a lined sheet pan. Coat each side with avocado oil, salt, pepper, cumin, chili powder and smoke seasoning (the Trader Joe’s kind – smoked paprika will sub).

Start with 25 minutes in the oven at 400 degrees. Check the temp (always), and continue cooking until the internal temperature reaches 165 degrees. When it was done, I cubed the chicken and mixed it together when it was done.

While the chicken is cooking, work on the quinoa. I truly loved the Damn Delicious version, but I can’t really help but make it my own. Since I’m not huge into corn, it was omitted. I also tripled the jalapeรฑos (yep). The lime juice was omitted so the quinoa didn’t get too soggy. The cilantro was omitted so it wouldn’t get too wilty. Simmer away, my sweet quinoa.

Quinoa and a can of fire roasted tomatoes in a skillet with sauteed onions and jalapeno for mexican quinoa chicken salad lunch bowls.

An overhead view of a skillet of cooked mexican quinoa with fire roasted tomatoes, peppers and onions.

I adapted this recipe a little bit for my taste and cooked it in my instant potโ€ฆso good!!!! By far the best quinoa that I have ever made.

– Sarah, from comments

For the final product, arrange your chicken, quinoa, and favorite greens into your storage bowls. Sprinkle with cheese if you desire (lots of my desires involve cheese). DONE WITH PREP.

Optional: Add diced avocado day of planned eating. Optional: Add anything you want to these super versatile bowls. And there you go. You can also opt for no greens for reheating purposes, or keep them separate. Get prepping!

More meal prep lunches from Project Meal Plan:

  • Meal Prep Ginger Ground Beef Bowls
  • English Muffin Mini Pizza Meal Prep
  • Instant Pot Honey Garlic Chicken Meal Prep

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Recipe
Sunday Meal Prep for January 15th, 2017 - Sunday Meal Prep Steps, shopping list, macro counts and more! - ProjectMealPlan.com
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Mexican Quinoa Chicken Salad Lunch Bowls

Yield: 4 bowls 1x
Print Save Rate it
Prep: 15 minutesCook: 30 minutesTotal: 45 minutes

My meal prep this week consisting of mexi-quinoa and baked chicken breast over greens!

Scale:

Ingredients

For the chicken:

  • 3 large boneless skinless chicken breasts
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon TJs smoke seasoning (smoked paprika will sub)

For the quinoa:

  • 1 tablespoon olive oil (or avocado oil)
  • 3–4 large jalapeรฑos, diced, stem and seeds removed
  • 1/4 white onion, diced
  • 1 tablespoon minced garlic
  • 1 cup dry white quinoa
  • 1 cup chicken broth
  • 1 (14.5 ounce) can fire-roasted tomatoes
  • 1 (14.5 ounce) can black beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • salt/pepper

Additional/optional:

  • your favorite greens
  • shredded cheese
  • avocado
  • other salad toppings you like
  • cilantro

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Place chicken breasts on a foil lined sheet pan. Coat each side with avocado oil, salt, pepper, cumin, chili powder and smoke seasoning, remembering to only put half of the noted amount on each side.
  3. Place in the oven for 25 minutes. Check the temperature after that time, and continue cooking until the internal temperature of the thickest part of the chicken reaches 165 degrees.
  4. While the chicken is cooking, begin working on the quinoa dish. Heat oil in a large skillet over medium high heat. When hot, add the jalapeรฑos and onion. Cook for 4-5 minutes, stirring frequently. Add garlic to the pan and cook for 1 minute, stirring frequently.
  5. Next, add quinoa, chicken broth, tomatoes, beans, chili powder, cumin, salt, and pepper to the pan. Stir to mix all ingredients completely.
  6. Bring to a boil, and then reduce the heat to low. Cover the pan and let it simmer for approximately 20 minutes, or until the quinoa is fully cooked.
  7. When both components have finished cooking, let everything cool for at least 5 minutes. Next, arrange your chicken, quinoa, and favorite greens into airtight storage bowls. You can also pre-mix everything together. Top with shredded cheese or other salad toppings.
  8. Add avocado the morning before eating. Store in an airtight container in the fridge and enjoy within 4 days.

Equipment

rubbbermaid high heat spatula.

Rubbermaid High Heat Spatula Scraper

Buy Now โ†’

4-cup Pyrex round glass containers

Buy Now โ†’

(affiliate link!)

Notes

Depending on how much quinoa you prefer, there might be some extra quinoa left from this batch. The original recipe is meant to serve 4-6.

Recipe adapted from One Pan Mexican Quinoa by Damn Delicious.

Nutrition Information

  • Serving Size: 1 bowl
  • Calories: 538
  • Sugar: 6.3g
  • Fat: 9.4g
  • Carbohydrates: 54.8g
  • Fiber: 11.1g
  • Protein: 56.4g
© Author: Danielle
Sunday Meal Prep for January 15th, 2017 - Sunday Meal Prep Steps, shopping list, macro counts and more! - ProjectMealPlan.com

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About Danielle

Hi, Iโ€™m Danielle! I'm a PNW gal on a mission to help you reduce food waste, and save both time and money with meal planning and make-ahead recipe ideas! I've got weekly meal plan templates and recipes waiting for you!

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  1. Sarah says

    Posted on 5/30/18 at 11:25 am

    I adapted this recipe a little bit for my taste and cooked it in my instant pot…so good!!!! By far the best quinoa that I have ever made.

    Reply
    • Danielle says

      Posted on 5/30/18 at 12:07 pm

      Yay! So happy to hear this. This recipe was written before I got my Instant Pot – now I make my quinoa in it all the time!! Thanks for your comment Sarah ๐Ÿ™‚

      Reply
      • Jennifer says

        Posted on 1/19/19 at 10:31 am

        How would I make this in the instant pot? Iโ€™m an IP newbie.. TIA!!

        Reply
        • Danielle says

          Posted on 1/19/19 at 12:09 pm

          Hey Jennifer! I would encourage you to check out this recipe for Mexican style quinoa made in the IP: https://projectmealplan.com/instant-pot-mexican-quinoa/

          It would probably be easiest to cook the chicken breasts separately first in the IP, maybe with some salsa? I would try a recipe like this for your chicken: https://www.cookingclassy.com/instant-pot-slow-cooker-salsa-chicken-tacos/

          Then do the quinoa after that.

          Put both of those over some salad and I think it would be delicious! Hope this helps! Good luck with your Instant Pot ๐Ÿ™‚

          I also have this article called The First 25 Things I Made with My Instant Pot if you’re curious! Here’s the link: http://projectmealplan.com/first-recipes-with-my-instant-pot/

          Thanks Jennifer! Hope you enjoy!

          Reply
  2. Shirley says

    Posted on 7/6/22 at 3:24 pm

    Do you drain and rinse the black beans?

    Reply
    • Danielle says

      Posted on 7/6/22 at 4:03 pm

      Hi Shirley – Yes, drain and rinse the black beans. Thank you for pointing that out. This one is over 5 years old and not as clear as it should have been! I appreciate the question! -Danielle

      Reply

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