Description
This Chicken Quinoa Bowl is a wholesome and vibrant Mediterranean-inspired meal that combines protein-rich chicken breasts with nutrient-dense quinoa and fresh vegetables. Perfect for a healthy lunch or dinner, it features tender, pan-cooked chicken paired with a colorful mix of cherry tomatoes, cucumber, shredded carrots, creamy avocado, and optional feta cheese, all brightened with fresh lemon juice and herbs.
Ingredients
Scale
Quinoa
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Vegetables and Toppings
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1 avocado, sliced
- 1/4 cup feta cheese (optional)
- 2 tablespoons chopped parsley or cilantro
- Juice of 1 lemon
Instructions
- Cook the Quinoa: In a medium saucepan, bring the rinsed quinoa and water or chicken broth to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes until the liquid is fully absorbed. Remove from heat and fluff the quinoa with a fork to separate the grains.
- Prepare the Chicken: While the quinoa cooks, rub the chicken breasts evenly with olive oil, then season them with garlic powder, paprika, salt, and pepper. This will infuse the meat with flavor and help create a nice crust when cooked.
- Cook the Chicken: Heat a skillet over medium heat and add the seasoned chicken breasts. Cook them for 5–7 minutes on each side, ensuring the internal temperature reaches 165°F for safe consumption. Once cooked, remove the chicken from the skillet and allow it to rest for 5 minutes, which helps the juices redistribute and keeps the meat tender.
- Slice the Chicken: After resting, slice the chicken breasts into thin strips or bite-sized pieces according to your preference.
- Assemble the Bowls: Divide the cooked quinoa evenly among four serving bowls. Top each with sliced chicken, halved cherry tomatoes, diced cucumber, shredded carrots, and slices of creamy avocado. Sprinkle with optional feta cheese and freshly chopped parsley or cilantro.
- Finish and Serve: Drizzle each bowl with the juice of one lemon to add brightness and a refreshing citrus tang. Serve immediately for the best taste and texture.
Notes
- For extra flavor, marinate the chicken ahead of time in lemon juice and herbs for at least 30 minutes before cooking.
- You can customize the bowl by substituting the vegetables with grilled zucchini, roasted sweet potato, or adding a dollop of hummus.
- Use chicken broth instead of water when cooking quinoa for added depth of flavor.
- To make this recipe dairy-free, simply omit the feta cheese.
