There are some meals that just hit the spot every single time, managing to be both wonderfully satisfying and genuinely nourishing. This Spicy Chicken Power Bowl is one of those dishes for me. It’s a complete meal in a bowl, layering textures and flavours in a way that keeps every bite interesting. We’re talking tender, spicy chicken with a beautiful char, sitting atop a bed of fluffy quinoa, surrounded by creamy avocado, crisp slaw, and sweet corn, all brought together with a zesty lime crema. It’s a symphony of fresh, vibrant ingredients that just works.

This was inspired by a dish I had at a little restaurant in Spain a few years back; it wasn’t exactly this, but the concept of grilled, spiced meat with fresh, cooling accompaniments stuck with me. I spent a while tweaking my spice blend to get the chicken just right – smoky, with a gentle, warming heat rather than a fiery blast. It’s the kind of meal that works beautifully for a nutritious weeknight dinner but is also special enough to serve when you have friends over for a casual lunch. It’s a recipe we come back to again and again in our house.

Recipe Overview

This Spicy Chicken Power Bowl is all about balance. The chicken is seasoned with a blend of smoked paprika, cumin, and a touch of cayenne for a deep, smoky warmth. This is balanced by the fresh, crunchy elements like red cabbage and carrots, and the creamy texture of avocado and a simple lime crema. It’s a straightforward recipe to assemble. From my testing, I found that taking an extra five minutes to really massage the spices into the chicken before cooking makes a world of difference to the final flavour.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Spicy Chicken Power Bowl

• Genuine Flavour: The chicken marinade is the star here. The sweet smoked paprika provides a deep, earthy base, the ground cumin adds a lovely warmth, and the cayenne pepper gives a gentle but noticeable kick that builds with each bite. It’s a proper, grown-up spice blend that doesn’t rely on pure heat.
• Ready in Under 40 Minutes: From start to finish, this entire meal comes together in about 35 minutes, making it a fantastic option for those busy weeknights when you want something substantial and healthy without spending hours in the kitchen.
• Flexible Recipe: This bowl is incredibly adaptable. You can swap the quinoa for brown rice or even cauliflower rice. Don’t have black beans? Chickpeas work a treat. Feel free to add other veggies like roasted sweet potato cubes or some chopped bell peppers. If you like this style of customisable meal, you might also enjoy my Easy Ground Beef Tacos Recipe.
• Great for Meal Prep: This recipe works wonderfully for preparing lunches for the week. Simply cook the chicken and quinoa, chop the veggies, and make the dressing. Store them in separate containers and assemble your bowl just before eating to keep everything fresh and crisp.
• Family Tested: My kids absolutely devour this every time I make it, especially when they get to build their own bowls. They love choosing their own toppings, which is a great way to get them excited about eating a colourful, veggie-packed meal.

Spicy Chicken Power Bowl

⏱️ 20 min prep  •  🍳 25 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For this recipe, we’re using fresh, wholesome ingredients. The quality of your spices, especially the smoked paprika, will have a big impact. I always reach for a good quality sweet smoked paprika, sometimes called Pimentón Dulce, as it has a much richer flavour than the standard kind. It’s the key to that authentic, smoky taste.

• For the Spicy Chicken:
• 600g boneless, skinless chicken breasts, cut into 2-3cm cubes
• 1 tbsp olive oil
• 1 tsp sweet smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (or more, to taste)
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• For the Bowl:
• 200g quinoa, uncooked
• 400ml vegetable or chicken stock
• 1 can (400g) black beans, rinsed and drained
• 1 can (200g) sweetcorn, drained
• 1 large avocado, sliced or cubed
• 150g red cabbage, finely shredded
• 1 large carrot, grated or julienned
• A handful of fresh coriander, roughly chopped
• For the Lime Crema:
• 150g Greek yoghurt or soured cream
• Juice of 1 large lime
• 1 tbsp water (to thin, if needed)
• A pinch of salt

Marcus’s Tip: Don’t be tempted to use bottled lime juice for the crema. The flavour of freshly squeezed lime juice is so much brighter and more aromatic; it really lifts the entire dish.

How to Make Spicy Chicken Power Bowl

The process for this chicken bowl is quite methodical. We’ll start by cooking the quinoa, then prepare the chicken and toppings while it simmers away. This way, everything is ready at roughly the same time for assembly.

1. Cook the Quinoa: First, rinse the quinoa thoroughly under cold running water. Place it in a medium saucepan with the vegetable or chicken stock. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid has been absorbed. Once cooked, remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.
2. Prepare the Spice Mix: While the quinoa is cooking, make your chicken seasoning. In a small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Give it a good mix to ensure all the spices are evenly distributed.
3. Season the Chicken: Place the cubed chicken in a large mixing bowl. Drizzle with the olive oil, then sprinkle over the spice mix. Use your hands to toss and massage the spices into the chicken, ensuring every piece is well-coated. I find that letting it marinate for at least 15 minutes at room temperature (while you prep other things) really helps the flavours penetrate the meat.
4. Make the Lime Crema: In another small bowl, whisk together the Greek yoghurt, fresh lime juice, and a pinch of salt. If it’s too thick for your liking, add a tablespoon of water to achieve a drizzly consistency. Set it aside in the fridge.
5. Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. Once the pan is hot, add the seasoned chicken in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 6-8 minutes, turning occasionally, until the chicken is cooked through and has developed a lovely golden-brown char on all sides. For peace of mind, always check chicken is cooked properly, as advised by the Food Standards Agency.
6. Prepare the Toppings: While the chicken is cooking, finish prepping your bowl components. Slice the avocado, shred the cabbage, and grate the carrot if you haven’t already. Drain the black beans and sweetcorn.
7. Assemble Your Power Bowl: It’s time to build your bowls! Start by dividing the cooked quinoa among four bowls. Top with a generous portion of the spicy chicken. Arrange the black beans, sweetcorn, shredded cabbage, grated carrot, and sliced avocado around the chicken.
8. Garnish and Serve: Drizzle the lime crema generously over everything and finish with a scattering of fresh coriander. Serve immediately while the chicken is warm.

Tips From My Kitchen

• Temperature Control: To get a fantastic sear on your chicken, make sure your pan is properly hot before you add the meat. If the pan isn’t hot enough, the chicken will steam instead of fry, and you won’t get those delicious caramelised edges. Don’t overcrowd the pan, as this will also lower the temperature.
• The Secret Step: I learned that adding a tiny pinch of brown sugar (about 1/4 teaspoon) to the spice rub does wonders. It’s not enough to make it sweet, but it helps the chicken caramelise and develop a deeper, more complex crust as it cooks.
• Make-Ahead: This is a brilliant recipe for meal prep. Cook the chicken and quinoa ahead of time and store them in the fridge for up to 3 days. The lime crema can also be made and stored in an airtight jar. Chop the cabbage and carrot and keep them in a separate container. Just slice the avocado and assemble when you’re ready to eat.
• Storage: If you have leftovers, it’s best to store the components separately in airtight containers in the refrigerator. The assembled bowl will keep for a day, but the textures will be much better if you assemble it fresh. The chicken will last for up to 3 days.

Equipment You’ll Need

• Large frying pan or skillet
• Medium saucepan with a lid
• Sharp knife and cutting board
• Several mixing bowls
• Whisk
• Wooden spoon or spatula

What to Serve With Spicy Chicken Power Bowl

This power bowl is a complete meal on its own, but if you want to add a few extras or serve it as part of a larger spread, here are a few ideas that work beautifully:

• Pickled Red Onions: A small bowl of sharp, tangy pickled red onions on the side adds a fantastic pop of acidity and colour that cuts through the richness of the chicken and avocado.
• Tortilla Chips: Some crunchy tortilla chips are great for scooping up any stray bits of chicken, beans, and crema at the bottom of the bowl.
• Drink Pairing: A cold, crisp lager or a pale ale complements the smoky spices perfectly. For a non-alcoholic option, a sparkling water with a big squeeze of fresh lime and a few mint leaves is incredibly refreshing. For something different and healthy, try my friend Sarah’s recipe for Stuffed Bell Peppers With Turkey.

Frequently Asked Questions

Spicy Chicken Power Bowl

A vibrant and nutritious bowl packed with spicy seasoned chicken, fluffy quinoa, fresh vegetables, and a zesty lime crema.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 680

Ingredients Method Notes

Ingredients

  

For the Spicy Chicken

• 600 g boneless skinless chicken breasts, cut into 2-3cm cubes
• 1 tbsp olive oil
• 1 tsp sweet smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper or more, to taste
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper

For the Bowl

• 200 g quinoa uncooked
• 400 ml vegetable or chicken stock
• 1 can 400g black beans, rinsed and drained
• 1 can 200g sweetcorn, drained
• 1 large avocado sliced or cubed
• 150 g red cabbage finely shredded
• 1 large carrot grated or julienned
• A handful of fresh coriander roughly chopped

For the Lime Crema

• 150 g Greek yoghurt or soured cream
• Juice of 1 large lime
• 1 tbsp water to thin, if needed
• A pinch of salt

Method

 

1. Cook the Quinoa: First, rinse the quinoa thoroughly under cold running water. Place it in a medium saucepan with the vegetable or chicken stock. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid has been absorbed. Once cooked, remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.
2. Prepare the Spice Mix: While the quinoa is cooking, make your chicken seasoning. In a small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Give it a good mix to ensure all the spices are evenly distributed.
3. Season the Chicken: Place the cubed chicken in a large mixing bowl. Drizzle with the olive oil, then sprinkle over the spice mix. Use your hands to toss and massage the spices into the chicken, ensuring every piece is well-coated. I find that letting it marinate for at least 15 minutes at room temperature (while you prep other things) really helps the flavours penetrate the meat.
4. Make the Lime Crema: In another small bowl, whisk together the Greek yoghurt, fresh lime juice, and a pinch of salt. If it's too thick for your liking, add a tablespoon of water to achieve a drizzly consistency. Set it aside in the fridge.
5. Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. Once the pan is hot, add the seasoned chicken in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 6-8 minutes, turning occasionally, until the chicken is cooked through and has developed a lovely golden-brown char on all sides. For peace of mind, always check chicken is cooked properly, as advised by the Food Standards Agency.
6. Prepare the Toppings: While the chicken is cooking, finish prepping your bowl components. Slice the avocado, shred the cabbage, and grate the carrot if you haven't already. Drain the black beans and sweetcorn.
7. Assemble Your Power Bowl: It's time to build your bowls! Start by dividing the cooked quinoa among four bowls. Top with a generous portion of the spicy chicken. Arrange the black beans, sweetcorn, shredded cabbage, grated carrot, and sliced avocado around the chicken.
8. Garnish and Serve: Drizzle the lime crema generously over everything and finish with a scattering of fresh coriander. Serve immediately while the chicken is warm.

Notes

For extra flavor, let the chicken marinate in the spices for at least 15 minutes before cooking. Leftover components can be stored separately in the fridge for up to 3 days.

I really hope you give this Spicy Chicken Power Bowl a try. It’s one of those recipes that makes you feel good from the inside out – full of flavour, texture, and colour. It’s a true staple in my kitchen, and I have a feeling it might become one in yours too. If you do make it, please let me know what you think in the comments below. I love hearing how my recipes turn out for you!