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Spicy Chicken Power Bowl Recipe High Protein

Spicy Chicken Power Bowl

A vibrant and nutritious bowl packed with spicy seasoned chicken, fluffy quinoa, fresh vegetables, and a zesty lime crema.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.