Tex Mex Chicken Quinoa Bowls

By Lynn | September 3, 2025 |
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Back-to-school season always feels like a reset in our house. After a summer of ice cream cones, late-night snacks, and more sugary treats than I’d like to admit, I’m ready to bring the focus back to wholesome, protein-packed meals. One of my favorites is this Tex Mex Chicken Quinoa Bowl—loaded with lean chicken, black beans, quinoa, colorful veggies, and a zesty Tex-Mex dressing. It’s flavorful, teen-approved, and easy to prep ahead for school lunches, making weekday mornings so much easier. Plus, it feels like a hearty, satisfying meal without the processed carbs or sugar crash.

Back to School Protein Series

This recipe is part of my Back-to-School Protein Series, where we’re focusing on high-protein breakfasts, lunches, and snacks that give kids (and parents!) the energy they need to power through busy days. Think of it as fuel for the season ahead—and a way to build a habit of healthy eating that sticks well past the first week of September.

Make back-to-school mornings easier—and lots more fun! Shop Family Tree Foodie’s kitchen collection for everything from bento boxes to yogurt parfait cups to must-have meal prep essentials.

Ingredients for Tex Mex Chicken Quinoa Bowl

SALAD COMPONENTS

  • Chicken
  • Quinoa
  • Black Beans
  • Cherry Tomatoes
  • Bell Peppers
  • Red Onions
  • Grated Cheese
  • Corn (fresh or frozen)

DRESSING

  • Olive Oil
  • Taco Seasoning
  • Lime Juice
  • Salt/ Pepper
  • Honey

Step-by-Step Instructions for Tex Mex Chicken Quinoa Bowls

STEP 1: Cook the quinoa : Prepare quinoa according to package directions. Let it cool completely before assembling the bowl.

STEP 2: Prep the chicken: Shred rotisserie chicken or chop up cooked chicken breast into bite-sized pieces.

STEP 3: Chop the veggies: Dice the bell pepper, halve the cherry tomatoes, and chop the cilantro and red onions. Place all of the salad ingredients in a large mixing bowl.

STEP 4: Mix the seasoning: Combine the spices listed in the recipe card below to make your own taco seasoning. (Or use your favorite store-bought taco seasoning for a quick shortcut!) Set aside.

Step-by-Step Instructions for Salad Dressing

Step 5: Make the dressing
In a medium bowl, whisk together olive oil, fresh lime juice, taco seasoning, and honey until emulsified.

Step 6: Dress the salad
Pour the dressing over the quinoa, chicken, and veggies. Gently toss with a rubber spatula until evenly coated.

Step 7: Finish & serve
Optionally toss with more shredded cheddar, fresh cilantro, avocado, or your favorite toppings. Tortilla strips are a great finishing touch to add just before serving. Serve immediately or portion into containers for meal prep.

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Tex Mex Chicken Quinoa Bowls

Close-up of a Tex-Mex Chicken Quinoa Bowl with colorful veggies, black beans, quinoa, and shredded chicken, styled with a striped napkin and bamboo fork.
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A colorful, protein-packed bowl perfect for back-to-school lunches or quick weeknight dinners. Loaded with chicken, quinoa, black beans, and fresh veggies, it’s tossed in a zesty taco-inspired dressing for flavor kids and adults love. Make-ahead friendly and full of wholesome energy!

  • Author: Family Tree Foodie
  • Total Time: 30 minutes
  • Yield: 4-6 servings

Ingredients

  • 1 cup cooked quinoa (cooled)
  • 2 cups rotisserie chicken (cut or shredded depending on preference)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or roasted)
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved 
  • ½ cup shredded sharp cheddar cheese (or cotija crumbles)
  • ⅓ cup red onion, finely diced
  • ¼ cup fresh cilantro, chopped

HOMEMADE TACO SEASONING FOR DRESSING 

Homemade Taco Seasoning (makes ~1 tbsp):

  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp oregano
  • ¼ tsp salt (adjust to taste)

DRESSING 

  • ¼ cup olive oil
  • Juice of 2 limes (~4 tbsp)
  • 1 tbsp taco seasoning (from above mix)
  • 1 tsp honey or maple syrup 
  • Salt & pepper, to taste

Instructions

  1. Cook quinoa, let cool completely.
  2. Chop or shred chicken.
  3. Prep and cut all vegetables and cilantro.
  4. In a large bowl, combine chicken, quinoa, beans, corn, bell pepper, tomatoes, onion, cheese and cilantro.
  5. Make taco seasoning.
  6. Add oil, lime juice, taco seasoning and honey to medium size bowl. Whisk dressing until emulsified. Pour over salad and toss.

Notes

  • Boost Protein: Add an extra ½–1 cup of chicken or a scoop of cooked beans per serving for growing teens or anyone needing more fuel.

  • Lower Carbs: Reduce the quinoa slightly or swap for cauliflower rice to cut carbs without losing bulk.

  • Extra Veggies: Bell peppers, zucchini, or shredded carrots increase fiber and nutrients without adding many calories.

  • Make it Kid-Friendly: Mild seasonings work best for picky eaters; you can always offer hot sauce on the side for adults.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 4g
  • Fat: 12g
  • Saturated Fat: 3g
  • Carbohydrates: 30g
  • Fiber: 7g
  • Protein: 26 g

FAQs About Tex Mex Chicken Quinoa Bowl

How long does this salad last in the fridge?
Stored in an airtight container, it will stay fresh for up to 4 days.

Can I make this recipe ahead for meal prep?
Yes! This bowl is meal prep–friendly. Portion it into single-serve containers for quick grab-and-go lunches or dinners throughout the week.

Can I dress the salad in advance?
You can dress the salad up to a day ahead—the flavors actually get better as they meld together. Just hold off on toppings like avocado, fresh cilantro, or cheese until right before serving so they stay fresh.

Should I store the dressing separately?
If you want maximum crunch, keep the dressing in a small container and toss it in just before eating. Otherwise, it holds up well if dressed the night before.

Can I freeze this recipe?
I don’t recommend freezing the assembled salad because the fresh veggies lose their texture. However, you can freeze the cooked chicken and quinoa. Thaw them when needed and add fresh veggies and dressing.

How do I keep avocado from browning in meal prep bowls?
Add avocado right before serving, or pack a small container of guacamole on the side—it keeps beautifully and mixes in easily.

Can I make it vegetarian?
Definitely! Swap the chicken for extra beans, grilled veggies, or even tofu for a protein-packed vegetarian version.

What can I serve it with?
It’s a full meal on its own, but you could serve it with tortilla chips, a side of salsa, or a cup of fresh fruit for a rounded-out lunch.

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