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Chicken Quinoa Bowl

A healthy quinoa bowl also makes meal prep a lot less boring. Instead of eating the same plain container of food all week, you can switch up the toppings and dressings while keeping the base simple.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 Servings
Calories 460 kcal

Equipment

  • Medium saucepan
  • Skillet or Grill Pan
  • Cutting board
  • Sharp Knife
  • Mixing Bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Serving bowls

Ingredients
  

For the Chicken

  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Quinoa

  • 1 cup uncooked quinoa
  • 2 cups chicken broth or water
  • ¼ teaspoon salt

For the Bowl

  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 avocado sliced
  • 1 cup shredded lettuce
  • ½ cup cooked corn
  • ¼ cup red onion thinly sliced
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • For the Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Cook the quinoa

  • Add the quinoa to a fine mesh strainer and rinse it under cool water for about 30 seconds. This removes the natural coating that can sometimes make it taste bitter.
  • Transfer the rinsed quinoa to a medium saucepan. Pour in the chicken broth and add the salt.
  • Place the pan over medium-high heat and bring it to a gentle boil.
  • Once it starts bubbling, reduce the heat to low and cover with a lid. Let it simmer for 15 minutes, or until the liquid is absorbed.
  • Turn off the heat and leave the lid on for another 5 minutes so the quinoa can finish steaming.
  • Fluff it with a fork and set aside to cool slightly.
  • Pro tip: Letting it rest before fluffing keeps it light and fluffy instead of clumping together.

Season the chicken

  • Pat the chicken breasts dry with paper towels. This helps the seasoning stick better and gives a better sear.
  • Place the chicken on a plate and drizzle with olive oil.
  • Sprinkle on the garlic powder, paprika, onion powder, salt, and black pepper.
  • Rub the seasoning over both sides so the chicken is evenly coated.
  • Let it sit for 10 minutes while you prep the toppings. This gives the seasoning time to soak in.

Cook the chicken

  • Heat a skillet over medium heat. Once warm, place the chicken in the pan.
  • Cook for about 6–7 minutes on the first side without moving it too much.
  • Flip and cook the other side for another 6–7 minutes, depending on thickness.
  • Check that the center is fully cooked and no longer pink.
  • Move the chicken to a cutting board and let it rest for 5 minutes before slicing.
  • Slice into strips or bite-sized pieces.
  • Pro tip: Don’t cut into the chicken right away. Resting keeps the juices inside instead of running onto the board.

Prepare the vegetables

  • Wash the cherry tomatoes, cucumber, and parsley.
  • Slice the cherry tomatoes in half.
  • Dice the cucumber into small pieces.
  • Thinly slice the red onion.
  • Slice the avocado just before assembling so it stays fresh and doesn’t brown too quickly.
  • Roughly chop the parsley for topping.

Make the dressing

  • In a small bowl, add the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper.
  • Whisk until everything is combined and slightly creamy.
  • Taste and adjust if needed. Add a little more lemon for brightness or honey for a softer flavor.
  • Set aside until ready to serve.
  • Pro tip: Whisk for an extra 20–30 seconds — it helps the dressing stay blended instead of separating quickly.

Assemble the bowls

  • Divide the cooked quinoa between serving bowls, spreading it out as the base.
  • Arrange the sliced chicken over one side of each bowl.
  • Add the tomatoes, cucumber, corn, shredded lettuce, red onion, and avocado around the chicken.
  • Sprinkle feta cheese over the top.
  • Add chopped parsley for a fresh finish.
  • Drizzle the dressing over everything just before serving.

Serve

  • Serve right away while the chicken and quinoa are still slightly warm.
  • If meal prepping, keep the dressing separate and add avocado fresh before eating.
  • Mix everything together before eating so the dressing coats every bite. That’s when all the flavors really come together.

Notes

Nutritional Value (Approx. per serving)

  • Calories: 460–510 kcal
  • Protein: 33g
  • Carbohydrates: 32g
  • Fiber: 7g
  • Fat: 22g
  • Saturated Fat: 5g
  • Cholesterol: 72mg
  • Sodium: 510mg
  • Potassium: 760mg
  • Sugar: 5g
  • Vitamin A: 18% DV
  • Vitamin C: 22% DV
  • Calcium: 10% DV
  • Iron: 16% DV
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Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.