Tropical Chicken Quinoa Bowl Recipe – American Special
Tropical Chicken Quinoa Bowl is a vibrant and satisfying dish that brings together juicy mojo-marinated chicken, fluffy quinoa, and a mix of wholesome ingredients like black beans, fresh spinach, and sweet caramelized plantains. Drizzled with a creamy mojo crema, this bowl balances citrusy, sweet, and savory flavors in every bite. Perfect for lunch or dinner when you want something nourishing, colorful, and full of texture.
- Prep Time30 min
- Cook Time35 min
- Perform Time3 hr 25 min
- Total Time4 hr 30 min
For the Mojo Marinade:
- 1/2 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1 pound boneless, skinless chicken thighs or breasts
For the Quinoa Bowl:
- 1 cup quinoa
- 2 cups water or chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups fresh spinach
- 2 ripe plantains, sliced
- Olive oil (for cooking)
- Salt, to taste
For the Mojo Crema:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mojo marinade (from above)
- Lime zest (optional)
How to make Tropical Chicken Quinoa Bowl :
Marinate the Chicken:In a bowl, whisk together orange juice, lime juice, garlic, cumin, oregano, red pepper flakes, salt, and pepper. Add the chicken, coating well. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
Cook the Quinoa:Rinse quinoa under cold water. In a pot, combine quinoa and water (or broth). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
Cook the Plantains:In a skillet, heat olive oil over medium heat. Add sliced plantains and cook until golden brown and caramelized, about 3-4 minutes per side. Remove and set aside.
Cook the Chicken:Preheat a grill or skillet over medium-high heat. Remove chicken from the marinade and cook until fully cooked (about 6-7 minutes per side, depending on thickness). Let rest for a few minutes, then slice.
Prepare the Mojo Crema:In a small bowl, combine sour cream (or yogurt) with the reserved mojo marinade and lime zest. Mix until smooth.
Assemble the Bowls:In each bowl, layer quinoa, black beans, fresh spinach, sliced chicken, and plantains. Drizzle with mojo crema before serving.
Recipe Notes :
Marinating Tip: Marinate the chicken for at least 1-2 hours or overnight to deepen the mojo flavor.
Plantain Ripeness: Use yellow plantains with brown spots for natural sweetness and best taste.
Vegetarian Option: Substitute chicken with grilled tofu or tempeh; adjust cooking time accordingly.
Make-Ahead Storage: Store the bowl components in the refrigerator (except mojo crema) for up to 3 days; keep the crema separate until serving.
Add-Ons: Feel free to top with avocado, corn, or fresh herbs like cilantro or parsley for extra freshness and color.
