Chicken & Quinoa Bowl – A Fresh, Satisfying Weeknight Favorite

This Chicken & Quinoa Bowl is the kind of meal that checks all the boxes: flavorful, balanced, and easy to pull together on a busy evening. It’s loaded with tender chicken, fluffy quinoa, crisp veggies, and a bright, creamy dressing that ties everything together. You’ll get texture, color, and a satisfying mix of protein and fiber in every bite.

It tastes like something you’d order at a café, but you can make it at home in under an hour. It’s also great for meal prep and stays fresh for days.

Chicken & Quinoa Bowl - A Fresh, Satisfying Weeknight Favorite

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the Chicken: 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1/2 lemon (about 1 tbsp)
• For the Quinoa: 1 cup uncooked quinoa, rinsed
• 2 cups low-sodium chicken or vegetable broth (or water)
• Pinch of salt
• Veggies and Toppings: 1 cup cherry tomatoes, halved
• 1 cup cucumber, chopped
• 1 red bell pepper, diced
• 1/2 small red onion, thinly sliced
• 1 avocado, sliced or cubed
• 2 cups baby spinach or mixed greens
• 1/4 cup fresh parsley or cilantro, chopped
• 1/4 cup crumbled feta (optional)
• Creamy Lemon-Garlic Dressing: 3 tbsp plain Greek yogurt (or dairy-free yogurt)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey or maple syrup
• 1 small garlic clove, finely grated or minced
• 1/4 tsp salt, plus more to taste
• Black pepper, to taste
• Water to thin, as needed

Method

 

1. Marinate the chicken. In a bowl, combine olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lemon juice. Add the chicken pieces and toss to coat. Let it sit while you prep the quinoa and veggies—about 10 to 15 minutes.
2. Cook the quinoa. Rinse the quinoa under cold water until the water runs mostly clear. Add quinoa, broth, and a pinch of salt to a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Turn off the heat and let it steam for 5 minutes. Fluff with a fork.
3. Sear the chicken. Heat a large skillet over medium-high. Add a light drizzle of oil if needed. Cook the chicken in a single layer for 5–7 minutes, turning once, until golden and cooked through (internal temp 165°F/74°C). Transfer to a plate to rest for a few minutes.
4. Mix the dressing. Whisk Greek yogurt, olive oil, lemon juice, honey, garlic, salt, and pepper. Add a splash of water to loosen if it’s too thick. Taste and adjust salt, lemon, and sweetness until it’s bright and balanced.
5. Prep the veggies. Halve cherry tomatoes, chop cucumber and bell pepper, slice red onion, and cube or slice the avocado. Roughly chop the herbs. Keep the greens whole or tear them lightly.
6. Assemble the bowls. Add a base of quinoa and greens to each bowl. Top with chicken, tomatoes, cucumber, bell pepper, red onion, and avocado. Sprinkle with herbs and feta if using.
7. Finish and serve. Drizzle with the creamy lemon-garlic dressing. Add a pinch of salt and pepper over the top and an extra squeeze of lemon if you like. Serve warm or at room temperature.

What Makes This Special

This bowl keeps things simple without being boring. You get real, clean ingredients and bold flavor from a quick marinade and a punchy dressing.

It’s easy to customize with what you have—swap the veggies, use a different sauce, or go spicy if you like. The quinoa cooks in about 15 minutes and gives you a fluffy base that holds up well in the fridge. Best of all, it’s a complete meal in one bowl, so there’s less cleanup and no guesswork.

Ingredients

• For the Chicken:
  • 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1/2 lemon (about 1 tbsp)
• For the Quinoa:
  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium chicken or vegetable broth (or water)
  • Pinch of salt
• Veggies and Toppings:
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • 1 red bell pepper, diced
  • 1/2 small red onion, thinly sliced
  • 1 avocado, sliced or cubed
  • 2 cups baby spinach or mixed greens
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1/4 cup crumbled feta (optional)
• Creamy Lemon-Garlic Dressing:
  • 3 tbsp plain Greek yogurt (or dairy-free yogurt)
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey or maple syrup
  • 1 small garlic clove, finely grated or minced
  • 1/4 tsp salt, plus more to taste
  • Black pepper, to taste
  • Water to thin, as needed

Step-by-Step Instructions

1. Marinate the chicken. In a bowl, combine olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lemon juice.

   Add the chicken pieces and toss to coat. Let it sit while you prep the quinoa and veggies—about 10 to 15 minutes.

2. Cook the quinoa. Rinse the quinoa under cold water until the water runs mostly clear. Add quinoa, broth, and a pinch of salt to a pot.

   Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Turn off the heat and let it steam for 5 minutes. Fluff with a fork.

3. Sear the chicken. Heat a large skillet over medium-high.

   Add a light drizzle of oil if needed. Cook the chicken in a single layer for 5–7 minutes, turning once, until golden and cooked through (internal temp 165°F/74°C). Transfer to a plate to rest for a few minutes.

4. Mix the dressing. Whisk Greek yogurt, olive oil, lemon juice, honey, garlic, salt, and pepper.

   Add a splash of water to loosen if it’s too thick. Taste and adjust salt, lemon, and sweetness until it’s bright and balanced.

5. Prep the veggies. Halve cherry tomatoes, chop cucumber and bell pepper, slice red onion, and cube or slice the avocado. Roughly chop the herbs.

   Keep the greens whole or tear them lightly.

6. Assemble the bowls. Add a base of quinoa and greens to each bowl. Top with chicken, tomatoes, cucumber, bell pepper, red onion, and avocado. Sprinkle with herbs and feta if using.
7. Finish and serve. Drizzle with the creamy lemon-garlic dressing.

   Add a pinch of salt and pepper over the top and an extra squeeze of lemon if you like. Serve warm or at room temperature.

Storage Instructions

• Refrigeration: Store components separately for best texture. The cooked chicken and quinoa keep well in airtight containers for 3–4 days.

  Chopped veggies last 2–3 days.

• Dressing: Keep the dressing in a small jar in the fridge for up to 5 days. Thin with a splash of water or lemon if it thickens.
• Meal prep tip: Assemble bowls without avocado and dressing. Add both just before eating to prevent browning and sogginess.
• Reheating: Warm the chicken and quinoa gently in the microwave or a skillet.

  Add fresh veggies and dressing after reheating.

Benefits of This Recipe

• Balanced nutrition: You get lean protein from chicken, complex carbs and fiber from quinoa, and vitamins from fresh veggies.
• Quick and flexible: Minimal prep and easy swaps make it a weeknight winner.
• Meal prep friendly: Holds up well, so you can make a batch for lunches.
• Customizable flavors: Works with different dressings and spice blends, so you’ll never get bored.

Pitfalls to Watch Out For

• Overcooked chicken: Small pieces cook fast. Pull them as soon as they’re done to keep them juicy.
• Soggy quinoa: Measure liquid carefully and let it steam off the heat. Fluff with a fork for the best texture.
• Watery dressing: Add water slowly.

  You want it pourable but not thin. Taste as you go.

• Uneven seasoning: Season each component lightly—quinoa, chicken, and dressing—so the final bowl pops with flavor.

Variations You Can Try

• Southwest style: Add black beans, corn, sliced jalapeño, lime wedges, and a cilantro-lime dressing. Sprinkle with cheddar or cotija.
• Mediterranean twist: Use oregano and lemon for the chicken.

  Add kalamata olives, cucumber, tomatoes, red onion, and tzatziki.

• Asian-inspired: Swap the dressing for a sesame-ginger sauce. Add edamame, shredded carrots, scallions, and a sprinkle of toasted sesame seeds.
• Spicy harissa: Stir a spoonful of harissa into the marinade. Serve with a lemon-tahini drizzle and chopped mint.
• Vegetarian swap: Replace chicken with crispy chickpeas or grilled tofu.

  Keep the same spices and dressing.

• Roasted veggie version: Roast bell peppers, zucchini, and red onion on a sheet pan while the quinoa cooks for deeper flavor.

FAQ

Can I use brown rice instead of quinoa?

Yes. Cook brown rice according to package directions and use it as your base. It’s heartier and takes longer to cook, but it works well with the same toppings and dressing.

How do I make this dairy-free?

Use a dairy-free yogurt for the dressing or swap in tahini for the yogurt.

Skip the feta or use a dairy-free alternative. Everything else stays the same.

What’s the best way to cook the chicken if I don’t want to pan-sear?

Oven-bake at 425°F (220°C) for 12–16 minutes, depending on the size of the pieces, until cooked through. You can also grill the chicken for a smoky flavor.

Rest before slicing to keep it juicy.

Can I prepare this ahead for the week?

Absolutely. Cook the quinoa and chicken, chop sturdy veggies, and store separately. Add avocado and dressing the day you plan to eat for the best texture.

What protein can I use if I don’t eat chicken?

Try shrimp, salmon, tofu, tempeh, or chickpeas.

Keep the same spices and adjust cook time as needed. The bowl is very flexible.

How can I make it spicier?

Add chili flakes to the chicken marinade, toss sliced jalapeños into the bowl, or whisk a bit of sriracha into the dressing. A dash of hot sauce at the table works too.

Do I have to rinse quinoa?

It’s a good idea.

Rinsing removes saponins, which can make quinoa taste bitter. If your brand is pre-rinsed, a quick rinse still helps with flavor and texture.

In Conclusion

This Chicken & Quinoa Bowl brings together simple ingredients in a fresh, satisfying way. It’s easy to make, easy to customize, and perfect for both weeknights and meal prep.

With a bright dressing and crisp veggies, it feels wholesome without feeling heavy. Keep this one in your rotation—you’ll use it again and again.