Chicken Quinoa Bowl

Name: Chicken Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa rinsed well in a fine mesh colander; 2 cup water; 0.5 tsp fine sea salt; 1.5 lb boneless skinless chicken breasts cut into 1-inch pieces; 2 tbsp olive oil divided; 1 tsp garlic powder; 1 tsp smoked paprika; 0.5 tsp fine sea salt; 0.25 tsp black pepper freshly ground; 1 can chickpeas rinsed and drained; 1 medium cucumber seeded and chopped; 1 medium red bell pepper chopped; 1 cup cherry tomatoes halved; 0.5 cup flat-leaf parsley finely chopped; 4 oz feta cheese crumbled; 0.25 cup extra virgin olive oil; 0.25 cup lemon juice freshly squeezed, from 2–3 lemons; 2 cloves garlic minced; 1 tsp Dijon mustard; 1 tbsp red wine vinegar; 0.5 tsp fine sea salt

A hearty, high-protein bowl packed with juicy seasoned chicken, fluffy quinoa, crisp vegetables, and a bright lemon-herb dressing. This family-friendly meal is as nutritious as it is satisfying — perfect for meal prep or a wholesome weeknight dinner.

4 servings · Prep 15 min · Cook 30 min · Total 45 min

Mediterranean · Dinner · Main Course

Ingredients

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Quinoa

1 cup quinoa rinsed well in a fine mesh colander
2 cup water
0.5 tsp fine sea salt

Chicken

1.5 lb boneless skinless chicken breasts cut into 1-inch pieces
2 tbsp olive oil divided
1 tsp garlic powder
1 tsp smoked paprika
0.5 tsp fine sea salt
0.25 tsp black pepper freshly ground

Main

1 can chickpeas rinsed and drained
1 medium cucumber seeded and chopped
1 medium red bell pepper chopped
1 cup cherry tomatoes halved
0.5 cup flat-leaf parsley finely chopped
4 oz feta cheese crumbled

Dressing

0.25 cup extra virgin olive oil
0.25 cup lemon juice freshly squeezed, from 2–3 lemons
2 cloves garlic minced
1 tsp Dijon mustard
1 tbsp red wine vinegar
0.5 tsp fine sea salt

Equipment

Stovetop
Saucepan
Mixing Bowl
Skillet
Pot
Fork
Measuring Cups
Whisk
Knife
Tongs
Measuring Spoons
Cutting Board
Saucepan (1 Quart)
Mixing Bowl (4 Quarts)
Dipping Fork
Colander

Instructions

Rinse ~[1 cup] of @[Quinoa] thoroughly in a #[Colander] under ^[cold running water]. Add it to a #[Saucepan] with ~[2 cups] of @[Water] and ~[½ tsp] @[Fine Sea Salt]. Bring to a boil ^[over medium-high heat], then reduce to ^[a low simmer], cover, and cook ~[for 15 minutes] until the water is absorbed. Remove from heat and let it steam, covered, ~[for 5 more minutes]. Fluff with a #[Dipping Fork] and set aside.
While the quinoa cooks, whisk together the @[Olive Oil], @[Lemon Juice], @[Garlic], @[Dijon Mustard], @[Red Wine Vinegar], and @[Fine Sea Salt] in a #[Mixing Bowl] until emulsified. Taste and adjust seasoning as needed. Set aside.
Pat the @[Chicken Breast] pieces dry and toss them with @[Garlic Powder], @[Smoked Paprika], @[Fine Sea Salt], and @[Black Pepper]. Heat ~[2 tbsp] @[Olive Oil] in a #[Skillet] ^[over medium-high heat]. Add the chicken in a single layer and cook, undisturbed, ~[for 4–5 minutes] until golden on the bottom. Flip and cook ^[another 3–4 minutes] until cooked through (%[internal temp 165°F]). Remove from heat.
Divide the cooked @[Quinoa] among 4 bowls. Top each with the sautéed @[Chicken Breast], @[Chickpeas], @[Cucumber], @[Red Bell Pepper], and @[Cherry Tomatoes]. Drizzle generously with the lemon dressing and toss gently to combine. Finish with chopped @[Flat-Leaf Parsley] and crumbled @[Feta Cheese] if using. Serve immediately.