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
Scale
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.
