Chicken Quinoa Bowl

Name: Chicken Quinoa Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g chicken breast (boneless, skinless, cut into 4 fillets); 0.75 cup quinoa (rinsed); 1.5 cup water (for cooking quinoa); 2 tbsp olive oil (1 tbsp for marinade, 1 tbsp for grilling); 2 tbsp lemon juice (freshly squeezed); 2 pcs garlic (cloves, minced); 0.5 tsp salt (divided); 1 pinch black pepper (freshly cracked); 1 pcs cucumber (medium, diced); 150 g cherry tomato (halved); 100 g baby spinach (washed and dried); 1 pcs red bell pepper (medium, thinly sliced)

RATING

4.4/5(87)

TASTE SCORE

8/10

A vibrant, healthy bowl loaded with juicy grilled chicken, fluffy quinoa, fresh greens, and a zesty lemon dressing. Every bite brings together smoky protein, nutty grains, and crisp vegetables. Ready in under 40 minutes for a quick, feel-good weeknight dinner.

PREP

15m

COOK

25m

SERVES

1 CUP

361 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Marinate the chicken.
1.In a bowl, whisk together 1 tbsp olive oil, lemon juice, minced garlic, 0.25 tsp salt, and black pepper.
2.Add chicken fillets and coat well. Let rest for 10 minutes at room temperature.
3.Meanwhile, rinse quinoa under cold water until water runs clear.
TIPRoom-temperature chicken cooks more evenly — don't grill it straight from the fridge.
steam · ~15 min
Cook the quinoa.
In a small saucepan, combine rinsed quinoa, water, and a pinch of salt. Bring to a boil over high heat, then cover, reduce to low, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes. Remove from heat and fluff with a fork.
TIPResist the urge to lift the lid during cooking — steam is what makes the quinoa fluffy.
grill · ~15 min
Grill the chicken.
1.Heat a grill pan over medium-high heat and brush with remaining 1 tbsp olive oil.
2.Place chicken fillets on the hot pan and cook for 6 to 7 minutes on the first side without moving.
3.Flip and cook another 6 to 7 minutes until golden with char marks and internal temperature reaches 165°F.
4.Transfer to a cutting board and let rest for 5 minutes, then slice against the grain.
TIPDon't crowd the pan — give each fillet breathing room so it sears instead of steaming.
assemble · ~4 min
Assemble the bowls.
1.Divide the cooked quinoa among 4 bowls as the base.
2.Arrange sliced chicken, diced cucumber, halved cherry tomatoes, sliced bell pepper, and baby spinach on top.
3.Season with the remaining 0.25 tsp salt or adjust to taste.
serve
Serve the chicken quinoa bowls immediately.
Drizzle any accumulated resting juices from the chicken over each bowl. Serve while chicken is still warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse quinoa thoroughly to remove its natural bitter coating (saponin) for a clean, nutty flavor.
2
Let the marinated chicken rest at room temperature for exactly 10 minutes — cold meat seizes on the grill.
3
Don't move the chicken during the first 6-7 minutes of grilling; undisturbed contact builds deep char marks.
4
Always let grilled chicken rest 5 minutes before slicing so juices redistribute into the meat, not the board.
5
Slice the cooked chicken against the grain for tender, bite-size pieces that won't be chewy.
6
Make quinoa up to 3 days ahead and reheat with a splash of water in the microwave for faster assembly.
7
Store assembled bowls without dressing — keep the lemon juice mixture separate to prevent soggy greens.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Double the chicken to 800 g or swap half the quinoa for cooked chickpeas — ideal for athletes or anyone needing a bigger protein punch without changing the core method.

vegan

Vegan

Replace chicken with 400 g of firm tofu, pressed and marinated in the same lemon-garlic mixture, then pan-seared until golden. Quinoa and all veggies remain unchanged.

low carb

Low-carb

Skip the quinoa entirely and double the baby spinach and cucumber for a grain-free bowl. Add a handful of toasted pumpkin seeds for crunch.

mediterranean

Mediterranean

Add 0.5 cup crumbled feta cheese, a handful of Kalamata olives, and swap the bell pepper for roasted red peppers from a jar.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Complete Plant Protein from Quinoa

Quinoa is a rare plant food that contains all nine essential amino acids, making it a valuable protein source, especially when paired with lean chicken.

✓

Rich in Immune-Supporting Vitamin C

The combination of lemon juice, cherry tomatoes, and red bell pepper delivers a substantial dose of vitamin C, which helps support the immune system and collagen production.

✓