The Chicken Quinoa Bowl Recipe is one of those stunningly easy yet nourishing meals that checks all the boxes—flavorful, vibrant, wholesome, and incredibly satisfying. Imagine juicy, pan-seared chicken layered over fluffy quinoa, topped with a rainbow of crunchy veggies, creamy avocado, and tangy feta, all kissed with a zingy homemade lemon-Dijon dressing. Whether you’re seeking a balanced weeknight dinner or prepping lunches for days to come, this Chicken Quinoa Bowl Recipe promises to deliver fresh Mediterranean-inspired goodness in every bite.
Ingredients You’ll Need
You won’t need anything fancy to enjoy this flavor-packed bowl—just a collection of simple, fresh ingredients that celebrate color and texture. Each component brings its own magic, from the fluffy quinoa to the crisp cucumbers, filling every spoonful with contrast and delight.
- Quinoa: Fluffy and nutty, it’s a protein-rich base that soaks up all those delicious juices and dressing.
- Chicken Broth (or Water): Cooking quinoa in broth adds a savory depth you’ll notice in every bite.
- Chicken Breasts: Tender and lean, these soak up seasoning beautifully for a juicy finish.
- Olive Oil: Adds just the right amount of richness and helps the chicken get that lovely golden color.
- Garlic Powder: A simple sprinkle that wakes up all the savory notes in your chicken.
- Paprika: Subtle and warming, paprika brings a gentle smokiness to the party.
- Salt and Pepper: Classic essentials that balance all the other flavors.
- Cherry Tomatoes: Bursting with sweetness and a pop of color, these add freshness to every bowl.
- Cucumber: Crisp and cooling—a refreshing contrast against the warm chicken and quinoa.
- Shredded Carrots: Mildly sweet, with a satisfying crunch that lifts the whole dish.
- Avocado: Luscious and creamy, avocado makes each bite feel extra special.
- Feta Cheese: Just a crumble gives the whole bowl a salty, tangy finish.
- Lemon Juice: Squeezed fresh, it brightens the dressing and ties everything together.
- Olive Oil (for Dressing): Blends with lemon for a simple, sunny vinaigrette.
- Dijon Mustard: Just a dab brings a subtle kick and lots of flavor to the dressing.
How to Make Chicken Quinoa Bowl Recipe
Step 1: Cook the Quinoa
Start by giving your quinoa a quick rinse under cold water to remove its natural coating (that bitter taste isn’t invited here!). Combine it with either water or chicken broth in a saucepan—using broth infuses it with extra flavor. Bring everything to a boil, then reduce heat, cover, and let it simmer for about 15 minutes. Once it’s absorbed all the liquid, fluff it with a fork and set aside. It’ll be the cozy bed for all your toppings later.
Step 2: Season and Cook the Chicken
While the quinoa simmers, season your chicken breasts generously with garlic powder, paprika, salt, and pepper. The more love you give them now, the more delicious they’ll be. Heat olive oil in a skillet over medium heat, then lay the chicken in and let it cook undisturbed for about 6–7 minutes per side. You’re looking for that gorgeous golden sear and an internal temp of 165°F. When done, let the chicken rest for at least five minutes before you slice—it’s worth the wait!
Step 3: Make the Lemon-Dijon Dressing
In a small bowl, whisk together fresh lemon juice, olive oil, and Dijon mustard. This simple dressing is truly a game-changer—it’s bright, tangy, and zippy, helping all those vibrant veggies and quinoa come alive when you drizzle it on.
Step 4: Prep the Vegetables and Toppings
Halve your cherry tomatoes, dice the cucumber, and shred the carrots (or grab pre-shredded for an even faster shortcut!). Slice the avocado just before serving to prevent browning, and crumble that feta cheese—each vibrant topping is ready to shine.
Step 5: Assemble Your Chicken Quinoa Bowl Recipe
Now comes the fun part! Divide the fluffy quinoa among four bowls. Next, layer on your sliced chicken, nestle in cherry tomatoes, cucumber, carrots, and avocado slices, and finally top with a scatter of crumbled feta. Give it all a generous drizzle of the lemon-Dijon dressing. Serve it up immediately—warm or chilled—and watch it disappear!
How to Serve Chicken Quinoa Bowl Recipe
Garnishes
A handful of fresh herbs—think parsley, mint, or dill—adds even more pop and a hint of Mediterranean aroma. Sprinkling on a few toasted nuts or seeds, like pine nuts or pumpkin seeds, gives an irresistible crunch and extra heartiness too.
Side Dishes
This bowl shines all on its own, but if you want to make a full feast, add a side of warm pita bread or fluffy naan and some classic Mediterranean dips like hummus or tzatziki. Roasted sweet potatoes or a light lentil soup pair wonderfully alongside, especially for bigger gatherings.
Creative Ways to Present
Serve the Chicken Quinoa Bowl Recipe family-style on a large platter for casual dinner parties—let everyone build their own masterpiece. You can also pack it in jars or meal prep containers for colorful, grab-and-go lunches, or serve in smaller bowls as an elegant appetizer at your next brunch or get-together.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), keep the chicken, quinoa, veggies, and dressing stored separately in airtight containers in the fridge. That way, everything stays crisp and fresh for up to four days, perfect for easy lunches and speedy dinners all week.
Freezing
While the quinoa and chicken freeze beautifully for up to two months (just cool completely before freezing), hold off on freezing the veggies and avocado, as their textures don’t bounce back well after thawing. Portion the base, then add your fresh toppings just before eating.
Reheating
To reheat, simply warm the chicken and quinoa in the microwave or in a skillet with a splash of water or broth to boost moisture. The veggies and dressing are best added cold, right before serving, to preserve their crunch and freshness.
FAQs
Can I make this Chicken Quinoa Bowl Recipe vegetarian?
Absolutely! Swap the chicken for grilled tofu, roasted chickpeas, or even store-bought falafel. The bowl is incredibly versatile, and the flavors are just as satisfying without the meat.
What can I use instead of feta cheese?
If you’re not a fan of feta or prefer a dairy-free version, try crumbled goat cheese, cubed mozzarella, or even a sprinkle of nutritional yeast for a cheesy hint without the dairy.
How do I keep the avocado from browning in my meal prep bowls?
Brush the sliced avocado with a little bit of lemon juice before packing, or add the avocado just before eating. Keeping it airtight with a layer of plastic wrap pressed directly on the slices also helps slow browning.
Is this Chicken Quinoa Bowl Recipe gluten-free?
Yes! Both quinoa and all the other ingredients in this recipe are naturally gluten-free, making it a fantastic option for anyone avoiding gluten.
Can I serve the Chicken Quinoa Bowl Recipe cold?
You bet! This bowl is delicious both warm and chilled. In fact, it’s ideal for meal prep or summertime meals when a refreshing, vibrant bowl hits the spot.
Final Thoughts
If you’re ready to make healthy eating both easy and seriously delicious, the Chicken Quinoa Bowl Recipe truly delivers. It’s colorful, endlessly customizable, and perfect for busy weeks or sharing with friends. Give it a try—you just might find yourself making it on repeat!
Print
Chicken Quinoa Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This Chicken Quinoa Bowl recipe is a healthy and satisfying meal that’s perfect for lunch or dinner. Packed with protein, fiber, and fresh vegetables, it’s easy to make and great for meal prep.
Ingredients
For the Quinoa:
- 1 cup uncooked quinoa
- 2 cups water or low-sodium chicken broth
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Bowl:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil (for dressing)
- 1 teaspoon Dijon mustard
Instructions
- Prepare Quinoa: Rinse quinoa and cook with water or broth until tender.
- Cook Chicken: Season and cook chicken until done. Slice when rested.
- Make Dressing: Whisk lemon juice, olive oil, and Dijon mustard.
- Assemble Bowls: Divide quinoa, chicken, tomatoes, cucumbers, carrots, avocado, and feta. Drizzle with dressing.
Notes
- You can substitute shrimp, tofu, or chickpeas for the chicken.
- Add hummus or tzatziki for extra flavor.
- Great for meal prep—store components separately in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 4g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 75mg
