Description
Grilled Chicken Quinoa Bowls are a nourishing and flavorful dish that’s perfect for any meal, from quick weeknight dinners to meal prep for the week ahead. This recipe features tender grilled chicken marinated in zesty lemon and herbs, paired with protein-rich quinoa and an array of fresh vegetables. With vibrant colors and a blend of textures, these bowls are not only visually appealing but also customizable to suit your taste. Top them with your favorite ingredients, like creamy avocado or tangy feta, and enjoy a balanced meal that’s both satisfying and delicious.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup quinoa (any color)
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups water or chicken/vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ¼ cup crumbled feta cheese (optional)
- Fresh parsley or cilantro, chopped
- Avocado, sliced or diced
- ¼ cup olive oil (for dressing)
- 2 tbsp lemon juice (for dressing)
- 1 tsp dijon mustard (for dressing)
- Salt and pepper to taste (for dressing)
Instructions
- In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, and black pepper. Whisk until well blended.
- Add chicken breasts to the marinade. Ensure they are evenly coated. Cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
- Rinse quinoa under cold water in a fine-mesh sieve until water runs clear to remove bitterness.
- In a medium pot over medium heat, add rinsed quinoa along with broth (or water) and pinch of salt. Bring to boil then reduce heat to low; cover and let simmer for about 15 minutes or until all liquid is absorbed.
- Preheat your grill or grill pan over medium-high heat. Remove chicken from marinade allowing excess to drip off before placing on grill grate.
- Grill each side for about 6–8 minutes or until internal temperature reaches 165°F (75°C). Let rest before slicing.
- Fluff cooked quinoa with a fork; divide among serving bowls as base layer.
- Top with sliced grilled chicken followed by cherry tomatoes, cucumber, bell pepper, red onion slices, olives, feta cheese (if using), avocado slices/discs topped with parsley/cilantro.
- In small bowl whisk together olive oil, lemon juice, dijon mustard along with salt & pepper until well combined then drizzle over assembled bowls just before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 540
- Sugar: 4g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 90mg
Keywords: For added flavor in quinoa, use vegetable or chicken broth instead of water. Customize your bowl with seasonal veggies or nuts for extra texture. Make it dairy-free by omitting cheese or using plant-based alternatives.