Description
This Chicken Quinoa Bowl is a nutritious, flavorful, and versatile meal that’s perfect for a quick lunch or dinner. Packed with protein, fresh vegetables, and a zesty dressing, it’s a complete meal in a bowl. Great for meal prep or when you need a healthy option on busy days!
Ingredients
Scale
For the Bowl:
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 2 medium chicken breasts, cooked and sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup shredded carrots
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley, chopped
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for vegan option)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the Quinoa:
- In a medium saucepan, bring the water or chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
- Prepare the Chicken:
- Season the chicken breasts with salt, pepper, and your choice of spices (paprika, garlic powder, or Italian seasoning work well). Cook in a skillet over medium heat for 4-5 minutes per side, or until fully cooked. Let rest for 5 minutes, then slice.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified. Adjust seasoning to taste.
- Assemble the Bowl:
- In a large bowl or individual serving bowls, layer the cooked quinoa, sliced chicken, cherry tomatoes, cucumber, shredded carrots, and avocado.
- Add Toppings and Serve:
- Drizzle the dressing over the bowl, sprinkle with feta cheese (if using) and fresh parsley, and serve immediately.
Notes
- For a vegetarian option, substitute the chicken with roasted chickpeas or grilled tofu.
- Add roasted vegetables like sweet potatoes, zucchini, or bell peppers for extra flavor and nutrients.
- Store leftovers in separate containers for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Salad
- Method: Stovetop
- Cuisine: Mediterranean-Inspired