Description
This Chicken Quinoa Bowl is a nutritious and delicious meal, packed with protein, fiber, and vibrant veggies. Tender grilled chicken sits on a bed of fluffy quinoa, complemented by fresh avocado, crunchy veggies, and a zesty dressing. It’s a perfect balanced meal for lunch or dinner that’s both satisfying and nourishing.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
For the Quinoa:
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- Pinch of salt
For the Bowl:
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- Fresh cilantro, chopped (for garnish)
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey or maple syrup
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Cook the Quinoa:
In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa and a pinch of salt, then reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside. - Prepare the Chicken:
While the quinoa is cooking, preheat a grill or grill pan over medium-high heat. Rub the chicken breasts with olive oil and season with garlic powder, paprika, cumin, salt, and pepper. Grill the chicken for 6-7 minutes per side, or until fully cooked through (internal temperature should reach 165°F or 74°C). Let the chicken rest for a few minutes, then slice it thinly. - Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic powder, salt, and pepper until smooth and well combined. - Assemble the Bowls:
To assemble each bowl, start with a base of quinoa. Top with sliced chicken, cherry tomatoes, cucumber, red onion, avocado, and crumbled feta cheese (if using). Drizzle with the dressing and garnish with fresh cilantro. - Serve:
Serve immediately as a nutritious and satisfying meal!
Notes
- You can make this bowl ahead of time by prepping the quinoa, chicken, and veggies and storing them separately in the fridge. Assemble when ready to serve.
- For a spicier version, add a few slices of jalapeño or drizzle with hot sauce.
- To make it dairy-free, skip the feta cheese and add extra avocado or a sprinkle of pumpkin seeds for crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 70mg