Chicken Paneer Quinoa Bowl
A vibrant, high-protein bowl that brings together tender grilled chicken cubes, golden sauteed paneer, and fluffy quinoa, all tossed with a zesty mint-coriander dressing. This meal-prep friendly bowl is light yet satisfying, with fresh veggies for crunch and a squeeze of lemon to brighten every bite.
For 4 servings
- prep · ~20 min
Rinse and cook the quinoa.
1.Place 1 cup quinoa in a fine-mesh sieve and rinse under cold water for 30 seconds.2.In a saucepan, bring 1.75 cups water to a boil with 1 pinch salt.3.Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes.4.Remove from heat and let it stand covered for 5 minutes. Fluff with a fork.TIPRinsing quinoa removes its natural coating (saponin), which can taste bitter. - prep · ~15 min
Marinate the chicken.
1.In a bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and a pinch of salt.2.Add chicken breast cubes and mix well to coat evenly.3.Cover and rest for 15 minutes at room temperature.TIPDon't marinate longer than 30 minutes at room temperature. For meal prep, you can marinate overnight in the fridge. - grill · ~12 min
Grill the marinated chicken.
1.Heat 2 tsp oil in a grill pan over medium-high heat.2.Place marinated chicken pieces in a single layer without overcrowding.3.Cook for 5-6 minutes per side until nicely charred and internal temperature reaches 165°F.4.Remove from pan and set aside to rest for 3 minutes.TIPDon't move the chicken for the first 3 minutes — a good sear won't form if you disturb it. - fry · ~3 min
Saute the paneer cubes.
1.Heat 1 tsp oil in the same pan over medium heat.2.Add paneer cubes in a single layer and sprinkle with a pinch of salt and black pepper.3.Cook for 2-3 minutes, turning gently, until light golden on all sides.4.Remove from pan and set aside.TIPUse a gentle hand when turning paneer — it's delicate and can crumble easily. - prep · ~5 min
Dice the fresh vegetables.
1.Dice the bell pepper into small cubes.2.Peel and dice the cucumber.3.Deseed the tomato and dice into small pieces.4.Finely chop the onion. - mix · ~1 min
Whisk together the mint-coriander dressing.
1.In a small bowl, combine 2 tsp olive oil, 1 tbsp lemon juice, a pinch of salt, and a pinch of black pepper.2.Add finely chopped coriander leaves and mint leaves.3.Whisk vigorously with a fork until emulsified.TIPTaste the dressing and adjust the lemon-salt balance — it should be bright and zesty. - assemble · ~2 min
Assemble the chicken paneer quinoa bowls.
1.Divide the fluffy quinoa evenly among 4 serving bowls as the base layer.2.Top with grilled chicken cubes and sauteed paneer on one side.3.Add the fresh diced vegetables (bell pepper, cucumber, tomato, onion) on the other side.4.Drizzle the mint-coriander dressing generously over everything.TIPFor meal prep, store dressing separately and add just before eating to keep vegetables crisp. - garnish
Finish with a fresh garnish and serve.
Top each bowl with a small sprinkle of extra coriander leaves and a final squeeze of lemon if desired. Serve immediately while chicken and paneer are still warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse quinoa thoroughly in a fine-mesh sieve to remove bitter saponin coating.
- 2Don't overcrowd the grill pan; cook chicken in batches if needed for a proper sear.
- 3Let the grilled chicken rest for 3 minutes before slicing to keep juices locked in.
- 4Use a non-stick pan for paneer and turn cubes gently with a spatula to avoid crumbling.
- 5For meal prep, store the mint-coriander dressing separately and drizzle just before serving.
- 6Deseed the tomato before dicing to prevent the bowl from becoming watery.
Adapt it for your goals.
Vegetarian
Skip the chicken and double the paneer or add chickpeas for a protein-rich meatless bowl that still feels hearty.
high proteinHigh-protein
Add a soft-boiled egg or a scoop of sprouted moong beans on top for an extra protein punch.
low carbLow-carb
Replace quinoa with a bed of shredded lettuce or cauliflower rice to reduce carbs while keeping the bowl fresh and crunchy.
jainJain
Omit onion and garlic (use asafoetida in the dressing) and skip the ginger-garlic paste in the marinade; use yogurt without onion/garlic for a Jain-friendly version.
Why this is on our healthy list.
High in Lean Protein
Chicken breast and paneer provide a double dose of muscle-building protein, keeping you full and satisfied.
Rich in Fiber
Quinoa and fresh vegetables like bell pepper and cucumber contribute dietary fiber that supports digestion.
Packed with Antioxidants
Turmeric, coriander, and mint contain anti-inflammatory compounds that help protect cells from damage.
Good Source of Calcium
Paneer adds a significant amount of calcium, essential for strong bones and teeth.
Frequently asked questions
Yes. Cook quinoa, grill chicken, and sauté paneer up to 3 days ahead. Store dressing separately and add fresh veggies just before eating to keep them crunchy.
