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Chicken Quinoa Bowl

Chicken Quinoa Bowl

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.