Skip to Content

Chicken Quinoa Bowl with Avocado Dressing

Sharing is caring!

Chicken Quinoa Bowl with Avocado Dressing via The Kittchen (vertical)

Yesterday I created the best lunch. This Chicken Quinoa Bowl with Avocado Dressing is a lunch that you look forward to eating. I had Buffalo Chicken Quinoa Bowls for lunch all week, and I needed to mix things up while sticking with my diet. I follow a certain formula when making quinoa bowls. I want them to be about 50% veggies, I want something in there with a bit of crunch, and there needs to be a great dressing.

This quinoa bowl has fresh tomatoes, kidney beans, fluffy quinoa, cooked broccoli, shredded chicken, toasted pine nuts, a touch of cheddar cheese, and a homemade avocado dressing. It’s hearty and healthy.

Avocado Dressing

The avocado dressing is so good that it renewed my faith in my diet. I’ve cut out carbs, sugar, and dairy (except for 1 ounce of cheese a day) as part of a mission to lose the weight I gained last year. This thick creamy avocado dressing brings this salad to life. It can also be used as a dip for chips and veggies. (Or you can eat it by the spoonful like I did).

Chicken Quinoa Bowl via The Kittchen (close up)

I have mentioned this before, but I have been prepping big batches of food a couple of times a week so that sticking with my diet is the easiest option. I eat lots of quinoa bowls with shredded chicken and vegetables, so I prep the chicken and the quinoa in large batches – then assembling each meal only take a couple minutes. I prepare the chicken by poaching it in boiling chicken broth for 5-6 minutes. I let the chicken cool and I shred it with my hands. To make the quinoa I cook 1 cup quinoa in 2 cups of chicken broth for 20 minutes, letting it slowly simmer.

The recipe below is for 1 quinoa bowl, but it is easy to make multiple at a time.

Chicken Quinoa Bowl with Avocado Dressing

Yields 1

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • Avocado Dressing
  • 1 Avocado
  • 1 Lime
  • 1/2 Lemon
  • 1 teaspoon Olive Oil
  • 1/4 teaspoon Salt
  • 4-5 tablespoons Water
  • Quinoa Bowl
  • 1/2 cup Shredded Chicken Breast
  • 1/2 cup Cooked Quinoa
  • 2 tablespoons Toasted Pine Nuts
  • Kidney Beans
  • Tomato
  • Broccoli
  • 2 tablespoons Shredded Cheddar


  1. Prepare the dressing by placing the pitted avocado, lime juice, lemon juice, olive oil, and salt in a blender. Blend the ingredients together on the puree setting, and add water until the avocado dressing starts to liquify. The dressing will still be thick - the consistency will be similar to mayonnaise.
  2. To prepare the quinoa bowl, rinse the broccoli and place it in a bowl still wet. Microwave for 1 minute to soften the broccoli. Then add the quinoa and chicken to the bowl, and microwave for another minute.
  3. Add beans, tomatoes, toasted pine nuts, 3 tablespoons avocado dressing, and cheddar to the quinoa bowl and eat.

Katie @ Live Half Full

Monday 11th of January 2016

I would love to hear more about the food you're prepping too! :)

Kit Graham

Monday 11th of January 2016

There isn't much to it:) I prepare a 1-2 pounds of chicken at a time, and 1-2 cups of quinoa. I also stock up on veggies.

Mexican Flatbread Story Italian Croquettes Story Cheesy Black Bean Dip Story Edamame Hummus Story Baked Taco Dip Story