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
Scale
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
