Description
This Chicken Quinoa Bowl Recipe is a wholesome and flavorful dish perfect for a healthy lunch or dinner. Tender grilled chicken, fluffy quinoa, and an array of fresh vegetables come together in a Mediterranean-inspired bowl drizzled with a zesty lemon-Dijon dressing.
Ingredients
Scale
For the Bowl:
- 1 cup uncooked quinoa
- 2 cups water or chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- lemon wedges for serving
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt and pepper to taste
Instructions
- Rinse Quinoa: Rinse quinoa under cold water. In a medium saucepan, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.
- Cook Chicken: Rub chicken with olive oil, garlic powder, paprika, salt, and pepper. Grill or cook in a skillet until done. Slice and set aside.
- Prepare Dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Assemble Bowls: Divide quinoa into bowls. Top with chicken, tomatoes, cucumber, avocado, feta. Drizzle with dressing, garnish with parsley and lemon wedges. Serve.
Notes
- Customize with favorite vegetables or cheese.
- For meal prep, store dressing separately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 85 mg
