If you are looking for a vibrant, healthy, and satisfying meal that feels like a warm hug on the plate, the Chicken Quinoa Bowl with Tomatoes, Cucumber, and Feta Recipe is exactly what you need. This colorful bowl combines perfectly seasoned chicken, fluffy quinoa, and fresh veggies with zesty, creamy feta for a harmony of flavors and textures that will brighten up any day. Whether you want a wholesome lunch or a quick dinner, this recipe brings together simple ingredients in a way that makes your taste buds sing and your body thank you.
Ingredients You’ll Need
The beauty of this recipe lies in the simplicity and balance of its ingredients. Each component plays a key role in building the overall taste, from the juicy, spiced chicken and nutty quinoa to the crisp cucumber and the tangy feta cheese that adds a creamy finish.
- 2 boneless, skinless chicken breasts: The star protein, perfect for quick cooking and absorbing flavor.
- 1 tbsp olive oil: Used for cooking the chicken, adds richness and helps develop a golden crust.
- 1 tsp garlic powder: A simple spice that infuses the chicken and dressing with savory depth.
- 1 tsp paprika: Brings a subtle smokiness and gorgeous color to the chicken.
- 1/2 tsp ground cumin: Adds warmth and an earthy undertone that complements the other spices.
- Salt and pepper, to taste: Essential for seasoning and bringing out all flavors.
- 1 cup quinoa (rinsed): This nutritious grain provides a fluffy base packed with plant protein and a mild, nutty taste.
- 2 cups water or vegetable broth: Cooking liquid for quinoa, broth makes it even more flavorful.
- Pinch of salt: To season the quinoa during cooking and enhance taste.
- 1 cup cherry tomatoes, halved: Adds bursts of juicy sweetness and vibrant red color.
- 1/2 cucumber, sliced: Brings crisp freshness and a hint of cooling contrast.
- 1/2 red onion, thinly sliced: Gives a mild sharpness and crunch, rounding out the flavors.
- 1 avocado, sliced: Creamy texture and healthy fats that elevate the bowl’s richness.
- 1/4 cup crumbled feta cheese (optional): Adds a salty, tangy kick and a creamy bite.
- Fresh cilantro, chopped (for garnish): Brightens the dish with herbal freshness and color.
- 2 tbsp olive oil (for dressing): Creates a smooth and flavorful coating for the vegetables.
- 1 tbsp lemon juice: Adds acidity and zesty brightness to the dressing.
- 1 tbsp Dijon mustard: Gives the dressing a tangy complexity and slight bite.
- 1 tsp honey or maple syrup: Balances the acidity with a hint of sweetness.
- 1/2 tsp garlic powder (for dressing): Enhances depth and ties dressing flavors together.
How to Make Chicken Quinoa Bowl with Tomatoes, Cucumber, and Feta Recipe
Step 1: Prepare and Season the Chicken
Start by patting the chicken breasts dry, then rub them with olive oil, garlic powder, paprika, cumin, salt, and pepper. This combination coats the chicken in a fragrant, lightly smoky spice blend that’s going to make every bite deliciously savory.
Step 2: Cook the Quinoa
Rinse the quinoa under cold water to remove any bitterness. Place it in a saucepan with 2 cups of water or vegetable broth and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and quinoa is fluffy. Once done, fluff it with a fork and set aside.
Step 3: Cook the Chicken
Heat a pan over medium-high heat and cook the chicken breasts for about 5-7 minutes on each side until they develop a nice golden crust and reach an internal temperature of 165°F (74°C). Remove from the pan and let them rest for a few minutes before slicing.
Step 4: Prepare the Fresh Vegetables and Dressing
While the quinoa and chicken cook, halve the cherry tomatoes, slice the cucumber and red onion thinly, and slice the avocado just before serving to avoid browning. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic powder, salt, and pepper until smooth and emulsified.
Step 5: Assemble the Bowl
Grab your serving bowls and layer in the fluffy quinoa as the base. Top with sliced chicken, cherry tomatoes, cucumber, red onion, avocado, and crumble feta cheese over the top. Drizzle generously with the dressing and finish with a sprinkle of fresh cilantro for that burst of color and herbal aroma.
How to Serve Chicken Quinoa Bowl with Tomatoes, Cucumber, and Feta Recipe
Garnishes
A final sprinkle of fresh cilantro truly brings the dish to life with its bright, citrusy notes. If you like, a scattering of toasted pine nuts or pumpkin seeds adds a delightful crunch and nutty flavor that complements the creamy and fresh textures.
Side Dishes
This bowl holds its own but pairs wonderfully with a light side salad or grilled vegetables for an even heartier meal. A crusty piece of warm pita bread or garlic bread also works well if you want to scoop up every last bit of the dressing.
Creative Ways to Present
Try serving the chicken quinoa bowl in a hollowed-out bell pepper or a large tomato for a colorful, edible bowl that feels special. Alternatively, layering the ingredients in a glass jar is perfect for a portable lunch, keeping textures fresh and separate until you’re ready to mix.
Make Ahead and Storage
Storing Leftovers
Store leftover components in separate airtight containers: chicken, quinoa, and vegetables. This keeps the textures where they should be rather than turning soggy. Use within 3 days for best freshness.
Freezing
Quinoa and cooked chicken freeze very well. Freeze them separately in freezer-safe containers for up to 3 months. Avoid freezing the fresh veggies or cheese to maintain their crispness and flavor.
Reheating
Gently reheat chicken and quinoa in the microwave or on the stove with a splash of water or broth to keep them moist. Add the fresh veggies, avocado, and feta only after reheating to preserve their texture and vibrant flavor.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Brown rice, bulgur, or couscous can be great alternatives. Just adjust cooking times accordingly and keep in mind that quinoa adds a unique nutty flavor and protein boost that’s hard to replicate.
Is this recipe suitable for meal prep?
Definitely. The chicken, quinoa, and veggies keep well separately, making it easy to assemble fresh bowls for several days. Just add avocado and dressing right before eating to keep everything crisp and bright.
Can I substitute the feta cheese?
Yes, you can swap feta for goat cheese, shredded mozzarella, or omit cheese entirely for a dairy-free option. Each choice will slightly change the flavor profile, but it remains delicious.
How spicy is this Chicken Quinoa Bowl with Tomatoes, Cucumber, and Feta Recipe?
This recipe is mild and very approachable, relying on gentle spices like paprika and cumin for warmth, not heat. Feel free to add chili flakes or hot sauce if you want a bit of a kick.
Can I use pre-cooked or rotisserie chicken?
Using pre-cooked chicken saves time and works perfectly here. Just warm it gently before adding it to your bowl, and it still tastes fantastic with the fresh ingredients and dressing.
Final Thoughts
This Chicken Quinoa Bowl with Tomatoes, Cucumber, and Feta Recipe is truly a keeper for anyone craving a wholesome, vibrant, and easy-to-make meal. The freshness of the vegetables paired with the perfectly seasoned chicken and creamy feta creates a balance that’s both nourishing and exciting. I encourage you to try making it soon—you might just find your new favorite go-to bowl for any time of day.
Print
Chicken Quinoa Bowl with Tomatoes, Cucumber, and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Chicken Quinoa Bowl is a wholesome, flavorful meal combining perfectly seasoned grilled chicken with fluffy quinoa and fresh vegetables. Topped with a tangy lemon-Dijon dressing and optional feta cheese, this bowl offers a balanced mix of protein, fiber, and vibrant flavors for a nutritious lunch or dinner.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
For the Quinoa
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- Pinch of salt
For the Vegetables and Toppings
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- Fresh cilantro, chopped (for garnish)
For the Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey or maple syrup
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: In a small bowl, mix olive oil, garlic powder, paprika, ground cumin, salt, and pepper. Rub this seasoning mixture evenly over both sides of the chicken breasts.
- Cook the Quinoa: Rinse quinoa under cold water to remove bitterness. Combine rinsed quinoa, water or vegetable broth, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Cook the Chicken: Heat a grill pan or skillet over medium heat. Cook the seasoned chicken breasts for 6-7 minutes on each side or until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest for a few minutes, then slice thinly.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic powder, salt, and pepper until emulsified.
- Assemble the Bowl: Divide the cooked quinoa among four bowls. Top each with sliced chicken, cherry tomatoes, cucumber slices, red onion, avocado, and crumbled feta cheese if using. Drizzle each bowl with the prepared dressing and garnish with fresh cilantro.
Notes
- You can substitute chicken breasts with tofu or chickpeas for a vegetarian version.
- Using vegetable broth instead of water to cook quinoa adds extra flavor.
- Adjust seasoning on the chicken according to personal spice preference.
- Make sure to rinse quinoa thoroughly to avoid bitterness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
