About this recipe

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.

Instructions

1. 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. 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. 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. 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.