Chicken, Black Bean, Zucchini and Lime Quinoa Bowl

Chicken, Black Bean, Zucchini and Lime Quinoa Bowl

Want to kick the cold weather “blahs” to the curb?  This quick lunch or dinner Quinoa Bowl is a flavor-packed dish with a flair that’s healthful, comforting and will brighten up your day!  This recipe makes two bowls so you can prep both now and save one for later in the week.

Yields: 2 bowls

Dressing Ingredients:

  • ¼ cup fresh orange juice (about 1 large)
  • 2 tablespoons fresh lime juice (about 1 large)
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 tsp. cumin
  • 1 tsp. salt

Salad Ingredients:

  • 8 oz. rotisserie or leftover chicken, diced
  • 1 cup cooked Quinoa
  • 1 cup black beans, rinsed and drained
  • 2 cups diced zucchini or broccoli
  • 1 can black olives or 1/2 and avocado, sliced
  • cilantro (optional)


  1. Mix all the ingredients together for the dressing and set aside.
  2. In two bowls divide the quinoa and top each bowl with 1/2 the chicken, black beans, vegetables, olives or avocado.
  3. Top each serving with dressing and serve immediately with fresh cilantro.

Meal Prep Tip: If you are saving one portion for later in the week simply store half of the dressing in a container with a tight fitting lid and store the assembled salad and dressing together in the refrigerator until you are ready to eat.