Description
This Grilled Chicken Quinoa Bowl is a nutritious and flavorful dish featuring marinated grilled chicken, fluffy quinoa, and a medley of fresh vegetables. It’s perfect for a healthy meal that’s easy to customize and packed with protein, making it ideal for lunch or dinner.
Ingredients
Scale
- 2 cups cooked quinoa
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (any color you prefer)
- 1 avocado, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- Juice of 1 lemon
- 1/4 cup balsamic vinaigrette (store-bought or homemade)
Instructions
- In a large bowl, combine olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper. Mix well to create a marinade. Add chicken breasts, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat your grill to medium-high heat or heat a grill pan over medium-high heat on the stove.
- Remove chicken from the marinade and place on the grill. Cook for about 6-7 minutes on one side without moving. Flip and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove chicken from the grill and let it rest for about 5 minutes to allow juices to redistribute.
- Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups of water or chicken broth. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let it simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for an additional 5 minutes.
- Use a fork to fluff the quinoa gently after resting.
- Wash and chop cherry tomatoes, cucumber, and bell pepper into bite-sized pieces.
- Slice the avocado just before assembling the bowls to keep it fresh.
- After resting, slice the chicken into strips or bite-sized pieces.
- In a large bowl or individual serving bowls, start with a generous scoop of cooked quinoa as the base.
- Layer on the chopped cherry tomatoes, cucumber, and bell pepper.
- Place the sliced grilled chicken on top of the vegetables.
- Arrange avocado slices on top of the chicken and sprinkle feta cheese if using.
- Sprinkle fresh parsley over everything for color and freshness.
- Drizzle lemon juice and balsamic vinaigrette over the assembled bowls.
Notes
- Feel free to customize the vegetables based on your preferences or seasonal availability.
- For a vegetarian option, substitute the chicken with grilled tofu or chickpeas.
- The bowls can be stored in the refrigerator for up to 3 days; however, it’s best to keep the avocado separate until serving to prevent browning.
- Prep Time: 30 minutes
- Cook Time: 30 minutes