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Chicken Quinoa Bowl Recipe

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A nutritious and vibrant bowl filled with protein-packed chicken, fluffy quinoa, fresh veggies, and a tangy lemon Dijon dressing. This balanced meal is perfect for a quick, healthy lunch or dinner.

Ingredients

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For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ½ tsp chili powder
  • Salt and pepper, to taste

For the Quinoa:

  • 1 cup quinoa, rinsed
  • 2 cups chicken broth (or water)
  • ¼ tsp salt

For the Toppings:

  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 avocado, sliced
  • ½ cup corn (grilled or steamed)
  • ¼ cup crumbled feta cheese (optional)
  • 2 cups fresh spinach or mixed greens
  • Fresh cilantro or parsley, chopped (optional)

For the Dressing:

 

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

  • Cook the Quinoa:
    In a medium saucepan, bring chicken broth (or water) and salt to a boil.
    Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
    Remove from heat, fluff with a fork, and set aside.
  • Cook the Chicken:
    Rub the chicken breasts with olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper.
    Heat a skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until fully cooked (internal temperature of 165°F).
    Remove from the skillet, let rest for 5 minutes, and then slice.
  • Prepare the Dressing:
    In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Adjust seasoning to taste.
  • Assemble the Bowl:
    Divide the cooked quinoa among bowls as the base.
    Add spinach or mixed greens on one side.
    Arrange sliced chicken, cherry tomatoes, cucumber, avocado, and corn around the bowl.
    Drizzle the dressing over the bowl and sprinkle with feta cheese and fresh herbs, if using.
  • Serve:
    Serve immediately as a fresh, healthy meal

Notes

  • Make-Ahead Tips: The quinoa and chicken can be cooked in advance and stored in the fridge for up to 3 days. You can assemble the bowls just before serving.
  • Storage: Store leftover bowls (without dressing) in an airtight container for up to 2 days.
  • Freezing: It’s not recommended to freeze the assembled bowl, but you can freeze the cooked quinoa and chicken separately for up to 3 months.

Nutrition

Find it online: https://easyfoodflash.com/chicken-quinoa-bowl-recipe/