Introduction
When you want a meal that feels both nourishing and indulgent, the Grilled Chicken & Quinoa Power Bowl is the kind of recipe that delivers on every front. Built around lean grilled chicken, fluffy protein-rich quinoa, crisp vegetables, and a bright lemon-herb dressing, this bowl is tailored for people who want to eat clean without sacrificing flavor. It makes for a perfect weekday lunch, a post-workout dinner, or a meal-prep option that keeps well in the fridge for several days.
This recipe focuses on simple techniques—seasoning, grilling, and assembly—so you get maximum flavor with minimal fuss. The combo of whole grains, lean protein, healthy fats, and fresh produce creates a balanced plate that keeps you satisfied and energized. Whether you’re tracking macros, trying to lose weight, or simply want a wholesome, tasty meal, this power bowl is a winner.
Ingredients
- For the chicken: 2 boneless, skinless chicken breasts (about 450g total)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper
- Juice of 1/2 lemon
- For the quinoa: 1 cup (170g) quinoa, rinsed
- 2 cups (480ml) low-sodium chicken or vegetable broth (or water)
- For the bowl: 2 cups mixed greens (spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 cup shredded carrots
- 1/4 cup toasted pumpkin seeds
- 1/2 avocado, sliced (optional)
- Lemon-Herb Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 clove garlic (minced), 2 tbsp chopped fresh parsley, salt & pepper to taste.
Method
- Marinate the chicken: Pat the chicken breasts dry. Rub them with olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and lemon juice. Let sit for at least 15 minutes (or up to 2 hours in the fridge).
- Cook the quinoa: In a medium saucepan, bring the rinsed quinoa and broth to a boil. Reduce heat, cover, and simmer for 12–15 minutes until quinoa is tender and liquid is absorbed. Fluff with a fork and let cool slightly.
- Grill the chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for 6–7 minutes per side or until internal temperature reaches 165°F (74°C). Remove and rest 5 minutes, then slice thinly.
- Prepare the dressing: Whisk olive oil, lemon juice, Dijon, minced garlic, and parsley. Season to taste. If you prefer a lighter dressing, add a tablespoon of water to loosen.
- Assemble the bowls: Divide the quinoa among two bowls. Top each with mixed greens, cherry tomatoes, cucumber, shredded carrots, sliced chicken, avocado, and pumpkin seeds. Drizzle with dressing.
Tips & Variations
- Meal prep: Cook a larger batch of quinoa and grilled chicken at the start of the week. Store separately in airtight containers for up to 4 days. Assemble fresh each day to keep greens crisp.
- Make it vegetarian: Swap grilled chicken for roasted chickpeas or tofu marinated in the same spices.
- Flavor boost: Add crumbled feta or a spoonful of hummus to add creaminess without too many extra calories.
- Spice level: Sprinkle cayenne or chilli flakes on the chicken before grilling if you like heat.
Nutrition (approx. per serving)
- Calories: 520
- Protein: 38g
- Fat: 20g
- Carbohydrates: 42g
- Fiber: 7g
Serving & Storage
Serve warm or at room temperature. If packing for lunch, keep the dressing separate until ready to eat. Stored in an airtight container in the fridge, components last up to 4 days—perfect for weekday meal prep.
