There are some meals that just hit the spot every single time – they’re nourishing, packed with vibrant ingredients, and leave you feeling genuinely satisfied. This Spicy Chicken Power Bowl is exactly that. It’s a complete meal in one bowl, layering zesty, marinated chicken over a bed of fluffy quinoa, surrounded by colourful vegetables and a drizzle of sharp lime dressing. I’ve been making this for over 6 years, and it never disappoints. It’s one of those recipes that looks impressive but is secretly straightforward to assemble.

What makes this chicken bowl so special is the harmony between the different elements. The chicken is the star, of course, with a smoky warmth from paprika and cumin that has just enough of a kick without being overwhelming. This heat is beautifully balanced by the creamy coolness of fresh avocado, the crunch of red onion, and the sweetness of cherry tomatoes. It’s a meal that engages all the senses, from the bright colours to the contrasting textures.

This recipe is ideal when you want a healthy lunch that doesn’t feel like a compromise, a revitalising post-workout meal, or a light yet substantial dinner. It’s also a game-changer for meal prep, making hectic weekdays so much more manageable. If you enjoy wholesome food with a bit of a spicy edge, like my Bang Bang Chicken Thighs, you are going to absolutely love this power bowl.

Recipe Overview

This Spicy Chicken Power Bowl features tender pieces of chicken breast marinated in a smoky spice blend, pan-seared until golden, and served over quinoa with black beans, avocado, and a simple, zesty lime dressing. I’ve tested this with various marinading times, and I found that even 20 minutes gives the chicken an incredible depth of flavour, so don’t be tempted to skip it!

• Prep Time: 15 minutes
• Cook Time: 20 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 heart of this dish. The combination of smoked paprika, ground cumin, garlic powder, and a pinch of cayenne creates a deep, savoury heat that permeates the chicken, making it juicy and flavourful in every bite.
• Ready in Under 40 Minutes: From start to finish, this entire meal comes together in about 35 minutes, making it a brilliant option for those busy weeknights when you crave something wholesome but are short on time.
• Flexible Recipe: This bowl is incredibly adaptable. You can swap the quinoa for brown rice or even cauliflower rice for a low-carb option. Feel free to add other vegetables like roasted sweet potato, charred corn, or sliced bell peppers.
• Great for Meal Prep: This recipe works wonderfully for preparing lunches for the week. The components store well separately, and it’s just as delicious cold or gently reheated.
• Family Tested: This is a recipe that always gets compliments in my house. The interactive element of assembling your own bowl means everyone can customise it with their favourite bits, which is always a winner.

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 simple, fresh ingredients that are easy to find. When it comes to smoked paprika, I really recommend using a good quality hot smoked paprika, as it adds a beautiful colour and a truly authentic smoky depth that regular paprika just can’t match.

• For the Spicy Chicken:
• 2 large chicken breasts (about 500g), cut into 2.5cm chunks
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp cayenne pepper (or more, to taste)
• ½ tsp fine sea salt
• ¼ tsp black pepper
• For the Bowl:
• 200g quinoa, rinsed
• 400ml vegetable or chicken stock
• 1 can (400g) black beans, rinsed and drained
• 250g cherry tomatoes, halved
• 1 large avocado, sliced
• ½ red onion, thinly sliced
• A large handful of fresh coriander, chopped
• For the Lime Dressing:
• 60ml extra virgin olive oil
• Juice of 2 large limes
• 1 tbsp honey (or maple syrup)
• 1 clove garlic, minced
• A pinch of salt

Sophia’s Tip: For the creamiest avocado, look for ones that yield to firm but gentle pressure. If they are too hard, you can speed up ripening by placing them in a paper bag with a banana for a day.

How to Make Spicy Chicken Power Bowl

The process for this power bowl is all about efficient multi-tasking. While the quinoa is simmering away, you can prepare the chicken and chop your vegetables, bringing everything together at the end with minimal fuss.

1. Marinate the Chicken: In a medium bowl, combine the chicken chunks with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper. Toss everything together until the chicken is evenly coated. Set aside to marinate for at least 20 minutes at room temperature.
2. Cook the Quinoa: While the chicken marinates, place the rinsed quinoa and the stock in a small saucepan. Bring to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 15-18 minutes, or until all the liquid has been absorbed. Once cooked, remove from the heat and let it stand, covered, for 5 minutes before fluffing with a fork.
3. Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, lime juice, honey, and minced garlic. Season with a pinch of salt. Whisk until emulsified and set aside.
4. Chop the Vegetables: Prepare the remaining bowl ingredients by halving the cherry tomatoes, slicing the avocado and red onion, and chopping the coriander.
5. Cook the Chicken: Heat a large frying pan or cast-iron skillet over a medium-high heat. Add the marinated chicken to the hot pan in a single layer. Cook for 6-8 minutes, turning occasionally, until the chicken is cooked through and has a lovely char on the outside. What works best for me is not moving the chicken for the first 3 minutes to get that perfect sear.
6. Rest the Chicken: Remove the chicken from the pan and let it rest on a plate for a couple of minutes. This simple step ensures the juices redistribute, keeping the meat tender.
7. Assemble Your Power Bowl: To serve, divide the fluffed quinoa among four bowls. Top with the spicy chicken, black beans, cherry tomatoes, sliced avocado, and red onion. Drizzle generously with the lime dressing and finish with a sprinkle of fresh coriander.

Tips From My Kitchen

• Hot Pan is Key: For perfectly seared chicken that’s juicy inside, make sure your pan is properly hot before adding the chicken. This creates a crust instantly, locking in the moisture.
• The Secret Step: Don’t skip rinsing your quinoa! This removes its natural coating, called saponin, which can make it taste bitter. A quick rinse under cold water makes all the difference.
• Make-Ahead Magic: You can prepare all the components ahead of time. Cook the quinoa, marinate and cook the chicken, and mix the dressing. Store them in separate airtight containers in the fridge. Just slice the avocado fresh before serving to prevent it from browning.
• Storage: Assembled bowls can be stored in the fridge for up to 3 days, though the avocado is best added fresh. If storing components separately, they will last for up to 4 days. Keep the dressing in a jar and give it a good shake before using.

Delicious Variations to Try

One of the best things about a power bowl is how easily you can customise it based on what you have in the fridge. Here are a few of our favourite variations:

• Extra Spicy Version: If you like more heat, add a finely chopped red chilli or a teaspoon of chipotle paste to the chicken marinade for an extra smoky kick.
• Vegetarian/Vegan Option: This bowl is fantastic without meat. Simply replace the chicken with a can of chickpeas (tossed in the same spices and roasted) or pan-fried firm tofu. For a fully vegan dressing, swap the honey for maple syrup.
• Different Protein: The marinade works beautifully with other proteins. Try it with prawns (pan-fry for 2-3 minutes) or strips of lean beef. You could even use it on a different cut of chicken, similar to these Bacon Brown Sugar Chicken Tenders.

What to Serve With Spicy Chicken Power Bowl

This is truly a complete meal, but if you’re looking to add a little something extra, here are a few ideas that work very well:

• A Dollop of Yoghurt: A spoonful of plain Greek yoghurt or soured cream on top provides a lovely cool contrast to the spicy chicken.
• Crumbled Feta Cheese: A little crumbled feta adds a salty, tangy element that complements the other flavours.
• A Refreshing Drink: A cold, crisp lager or a glass of Sauvignon Blanc cuts through the richness and spice beautifully. For a non-alcoholic option, a sparkling water with a squeeze of fresh lime is perfect.

Frequently Asked Questions

Spicy Chicken Power Bowl

A vibrant and nutritious bowl packed with spicy chicken, fluffy quinoa, black beans, and fresh vegetables, all tied together with a zesty lime dressing.

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: 740

Ingredients Method Notes

Ingredients

  

For the Spicy Chicken

• 2 large chicken breasts about 500g, cut into 2.5cm chunks
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp cayenne pepper or more, to taste
• ½ tsp fine sea salt
• ¼ tsp black pepper

For the Bowl

• 200 g quinoa rinsed
• 400 ml vegetable or chicken stock
• 1 can 400g black beans, rinsed and drained
• 250 g cherry tomatoes halved
• 1 large avocado sliced
• ½ red onion thinly sliced
• A large handful of fresh coriander chopped

For the Lime Dressing

• 60 ml extra virgin olive oil
• Juice of 2 large limes
• 1 tbsp honey or maple syrup
• 1 clove garlic minced
• A pinch of salt

Method

 

1. Marinate the Chicken: In a medium bowl, combine the chicken chunks with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper. Toss everything together until the chicken is evenly coated. Set aside to marinate for at least 20 minutes at room temperature.
2. Cook the Quinoa: While the chicken marinates, place the rinsed quinoa and the stock in a small saucepan. Bring to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 15-18 minutes, or until all the liquid has been absorbed. Once cooked, remove from the heat and let it stand, covered, for 5 minutes before fluffing with a fork.
3. Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, lime juice, honey, and minced garlic. Season with a pinch of salt. Whisk until emulsified and set aside.
4. Chop the Vegetables: Prepare the remaining bowl ingredients by halving the cherry tomatoes, slicing the avocado and red onion, and chopping the coriander.
5. Cook the Chicken: Heat a large frying pan or cast-iron skillet over a medium-high heat. Add the marinated chicken to the hot pan in a single layer. Cook for 6-8 minutes, turning occasionally, until the chicken is cooked through and has a lovely char on the outside. What works best for me is not moving the chicken for the first 3 minutes to get that perfect sear.
6. Rest the Chicken: Remove the chicken from the pan and let it rest on a plate for a couple of minutes. This simple step ensures the juices redistribute, keeping the meat tender.
7. Assemble Your Power Bowl: To serve, divide the fluffed quinoa among four bowls. Top with the spicy chicken, black beans, cherry tomatoes, sliced avocado, and red onion. Drizzle generously with the lime dressing and finish with a sprinkle of fresh coriander.

Notes

For easy meal prep, store the components separately in the refrigerator and assemble just before serving to maintain freshness.

This Spicy Chicken Power Bowl has become a real staple in my kitchen for its fantastic flavour and how good it makes you feel. It’s proof that healthy eating can be exciting and deeply satisfying. If you’re looking for a dessert to follow it up, a slice of my Peach Crumb Cheesecake would be a wonderful treat. I truly hope you enjoy making and eating this recipe. Please let me know how it turns out for you in the comments below! – Sophia