When it comes to meal prep, colorful grilled chicken quinoa bowls are a go-to option for a nutritious and visually appealing meal. Packed with protein and fresh ingredients, these bowls bring together marinated chicken, vibrant veggies, and fluffy quinoa. With 14 recipes ranging from zesty Mediterranean to spicy Mexican, there’s something to satisfy every taste. Get ready to add some delicious and healthy options to your meal planning routine. Let’s explore these flavorful recipes together!
Mediterranean Grilled Chicken Quinoa Bowl
The Mediterranean Grilled Chicken Quinoa Bowl is a delightful and nutritious dish that brings together the vibrant flavors of the Mediterranean with the wholesome goodness of quinoa. This recipe is perfect for those who love a meal that’s both satisfying and colorful—ideal for family dinners or meal prepping for the week.
The grilled chicken is marinated in a blend of Mediterranean spices, which pairs beautifully with the nutty texture of quinoa and a medley of fresh vegetables. The bowl is finished with a simple, yet flavorful, dressing that ties all the components together, ensuring each bite is a burst of flavor.
With its balanced combination of protein, grains, and veggies, this dish isn’t only delicious but also a healthful choice. It serves 4-6 people, making it a great option for gatherings or a hearty meal prep.
Ingredients for 4-6 people:
- 4 boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups water or chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper, to taste
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Cooking Instructions:
- Marinate the Chicken: In a bowl, combine olive oil, oregano, paprika, minced garlic, lemon juice, salt, and pepper. Mix well. Add the chicken breasts to the bowl, ensuring they’re fully coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for more intense flavor.
- Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and let rest for a few minutes before slicing.
- Prepare the Vegetables: While the chicken is grilling, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the kalamata olives. Set aside.
- Assemble the Bowl: In a large serving bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, red onion, olives, and crumbled feta cheese. Drizzle with a bit of olive oil and freshly squeezed lemon juice. Mix gently to combine.
- Serve: Divide the quinoa mixture into individual bowls. Top with slices of grilled chicken and garnish with chopped parsley. Serve immediately and enjoy the medley of flavors.
Extra Tips:
For an added layer of flavor, consider adding a dollop of tzatziki sauce or a spoonful of hummus to each bowl. If you prefer a spicier kick, sprinkle some red pepper flakes over the top.
To save time, you can marinate the chicken a day in advance, and store it in the fridge to allow the flavors to develop fully. Also, feel free to customize the veggies based on what you have on hand—bell peppers or spinach would make excellent additions.
Spicy Southwest Chicken Quinoa Bowl
The Spicy Southwest Chicken Quinoa Bowl is a vibrant and flavorful dish that combines the heartiness of grilled chicken with the nutritious benefits of quinoa. This bowl is infused with spicy, smoky flavors reminiscent of the Southwest, making it a perfect choice for those who love a bit of heat in their meals.
The combination of colorful vegetables, creamy avocado, and zesty lime dressing elevates this dish, transforming simple ingredients into a satisfying meal that’s both healthy and delicious. Ideal for family dinners or meal prepping for the week, this recipe serves 4-6 people.
It’s packed with lean protein, fiber, and essential nutrients, making it a well-balanced meal. Whether you’re looking for a quick weeknight dinner or a dish that can impress guests at a gathering, the Spicy Southwest Chicken Quinoa Bowl is sure to delight taste buds and nourish the body.
Ingredients (serving size: 4-6 people):
- 1 1/2 cups quinoa
- 3 cups water or chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Optional: hot sauce for extra spice
Cooking Instructions:
- Prepare the Quinoa: Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, bring 3 cups of water or chicken broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and has absorbed the liquid. Fluff with a fork and set aside.
- Marinate the Chicken: In a small bowl, mix together the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Rub the chicken breasts with olive oil and coat them evenly with the spice mixture. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center. Remove from the grill and let it rest for a few minutes before slicing.
- Prepare the Vegetables: While the chicken is grilling, prepare the vegetables. If using fresh corn, grill the corn until slightly charred and then cut off the kernels. If using frozen corn, heat them in a skillet until warm. Dice the red bell pepper and slice the avocado.
- Assemble the Bowl: In a large serving bowl, combine the cooked quinoa, black beans, corn, and red bell pepper. Toss gently to mix. Top with sliced grilled chicken, avocado slices, and sprinkle with fresh cilantro.
- Add Dressing: Squeeze fresh lime juice over the top of each bowl. Add hot sauce if desired for extra spice. Give everything a gentle toss to combine all the flavors.
Extra Tips:
To guarantee the chicken remains juicy and flavorful, avoid overcooking it by using a meat thermometer to check for doneness. For an extra layer of flavor, consider adding a teaspoon of garlic powder to the spice rub.
You can also customize the bowl by adding your favorite toppings such as shredded cheese, diced tomatoes, or a dollop of sour cream. If you’re short on time, the chicken can be cooked on a stovetop grill pan instead of an outdoor grill. Enjoy this dish warm or at room temperature, making it a versatile option for any occasion.
Asian-Inspired Sesame Chicken Quinoa Bowl
The Asian-Inspired Sesame Chicken Quinoa Bowl is a delightful combination of flavors and textures that will transport your taste buds to the heart of Asia. This recipe brings together the nutty flavor of quinoa, the succulent taste of marinated grilled chicken, and the vibrant crunch of fresh vegetables. The addition of a savory sesame dressing elevates this bowl to a new level, perfect for a wholesome lunch or dinner that’s both fulfilling and nutritious.
This dish isn’t only visually appealing with its array of colorful vegetables, but it also packs a punch of protein and essential nutrients. The preparation involves marinating the chicken to infuse it with bold flavors, grilling it to perfection, and then assembling the bowl with quinoa and a medley of vegetables. Topped with a drizzle of sesame dressing and a sprinkle of sesame seeds, this bowl is sure to become a favorite in your meal rotation. This recipe serves 4-6 people.
Ingredients:
- 1 1/2 cups quinoa
- 3 cups water
- 1 1/2 lbs boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame seeds
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup edamame, shelled
- 3 green onions, sliced
- 1 cucumber, sliced
- Fresh cilantro for garnish
Instructions:
- Prepare the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and all the water has been absorbed. Fluff the quinoa with a fork and set aside.
- Marinate the Chicken: In a bowl, mix the soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger. Place the chicken breasts in a shallow dish or a zip-top bag and pour the marinade over the chicken. Confirm the chicken is well-coated and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes per side, or until the chicken is fully cooked and has a nice char. Remove from the grill and let it rest for a few minutes before slicing.
- Prepare the Vegetables: While the chicken is grilling, prepare the vegetables. Slice the red bell pepper, shred the carrots if not pre-shredded, and slice the cucumber. Cook and shell the edamame if using fresh pods.
- Assemble the Bowl: In each serving bowl, start with a generous scoop of cooked quinoa. Arrange the sliced grilled chicken on top, followed by the sliced bell pepper, shredded carrots, edamame, sliced green onions, and cucumber. Sprinkle with sesame seeds and garnish with fresh cilantro.
- Serve: Drizzle with additional sesame oil or a store-bought sesame dressing if desired. Serve immediately while the chicken is still warm.
Extra Tips:
For an extra burst of flavor, consider adding a spicy element to your sesame dressing, such as a dash of sriracha or red pepper flakes. If you’re short on time, pre-cooked quinoa can be a convenient substitute.
Additionally, this dish can be easily adapted to a vegetarian version by replacing chicken with tofu or tempeh. To verify your chicken stays juicy and flavorful, avoid over-grilling and let it rest after cooking to redistribute the juices. Enjoy the harmony of flavors in this bowl with a side of hot miso soup for a complete meal experience.
Lemon Herb Grilled Chicken Quinoa Bowl
Lemon Herb Grilled Chicken Quinoa Bowl is a vibrant and nutritious dish that combines the zesty flavors of lemon and fresh herbs with the wholesome goodness of quinoa and grilled chicken. This recipe is perfect for a healthy lunch or dinner, offering a delightful mix of textures and tastes that will satisfy your taste buds.
The key to this dish is marinating the chicken in a fragrant lemon herb mixture, which infuses it with a burst of flavor that complements the nutty quinoa and fresh vegetables. This recipe serves 4-6 people and is packed with protein, vitamins, and minerals.
The Lemon Herb Grilled Chicken Quinoa Bowl isn’t only delicious but also visually appealing, featuring a rainbow of colors from the fresh vegetables and herbs. Whether you’re cooking for your family or hosting a small gathering, this dish is sure to impress.
Ingredients (for 4-6 servings):
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups chicken broth or water
- Juice of 2 lemons
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup feta cheese, crumbled (optional)
Instructions:
- Marinate the Chicken: In a medium-sized bowl, combine the lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper. Mix well to create the marinade. Add the chicken breasts to the marinade, confirming they’re well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
- Cook the Quinoa: While the chicken is marinating, rinse the quinoa under cold water. In a medium saucepan, bring the chicken broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork.
- Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Allow the chicken to rest for a few minutes before slicing it into strips.
- Prepare the Vegetables: As the chicken is grilling, prepare the vegetables. Dice the red bell pepper and cucumber, halve the cherry tomatoes, and chop the fresh parsley and mint.
- Assemble the Bowl: In a large serving bowl, combine the cooked quinoa, diced red bell pepper, cherry tomatoes, cucumber, parsley, and mint. Toss the ingredients together gently. Arrange the sliced grilled chicken on top of the quinoa mixture and sprinkle with crumbled feta cheese if desired.
- Serve: Serve the Lemon Herb Grilled Chicken Quinoa Bowl immediately, with extra lemon wedges on the side for squeezing over the top if you like additional zest.
Extra Tips:
For the best flavor, try to marinate the chicken for at least 4 hours if time allows. When grilling, confirm the grill is hot enough to sear the chicken properly and lock in the juices.
If you don’t have a grill, you can also bake the chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes. Feel free to customize the vegetables based on what’s in season or your personal preference.
Adding a dollop of hummus or a drizzle of tahini sauce can enhance the bowl’s taste and texture.
Greek Yogurt Marinated Chicken Quinoa Bowl
Indulge in the vibrant flavors of the Mediterranean with this Greek Yogurt Marinated Chicken Quinoa Bowl. This dish combines tender, flavorful chicken marinated in tangy Greek yogurt with a medley of fresh vegetables and fluffy quinoa. The marinade, infused with lemon juice, garlic, and herbs, not only tenderizes the chicken but also imparts a rich depth of flavor.
Paired with the nutty quinoa and colorful veggies, this bowl isn’t only a feast for the taste buds but also a visual delight. Perfect for a family dinner or a healthy meal prep option, this recipe serves 4-6 people, making it ideal for sharing with loved ones.
The beauty of this Greek Yogurt Marinated Chicken Quinoa Bowl is its versatility and balance. The quinoa provides a hearty base that complements the succulent grilled chicken, while a vibrant assortment of vegetables adds crunch and freshness.
With the addition of crumbled feta cheese and a sprinkle of fresh herbs, each bite offers a delightful combination of textures and tastes. Whether you’re aiming to impress guests or looking to enjoy a nourishing meal, this recipe guarantees a satisfying and wholesome experience that’s both easy to prepare and full of flavor.
Ingredients:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 ½ cups quinoa
- 3 cups water or chicken broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup crumbled feta cheese
- Fresh parsley, chopped
- Lemon wedges for serving
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine Greek yogurt, olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper. Mix well until all ingredients are blended.
- Marinate the Chicken: Add the chicken breasts to the marinade, making sure they’re completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight to allow the flavors to penetrate the meat.
- Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water or chicken broth to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and place it on the grill. Cook for about 6-7 minutes on each side or until the chicken is cooked through and has nice grill marks. Let it rest for a few minutes before slicing.
- Assemble the Bowl: In a large serving bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, red bell pepper, and red onion. Add the sliced grilled chicken on top.
- Garnish and Serve: Sprinkle the bowl with crumbled feta cheese and fresh parsley. Serve with lemon wedges on the side for an extra burst of citrus flavor.
Extra Tips:
When marinating the chicken, longer marination times result in a more intense flavor, so if you have the time, letting it sit overnight is ideal. If you’re short on time, a quick 1-hour marination will still yield delicious results.
For a vegetarian version, substitute the chicken with grilled portobello mushrooms or tofu. Additionally, feel free to customize the vegetables based on what you have available or prefer, making this dish adaptable to any season.
Tropical Mango Chicken Quinoa Bowl
Tropical Mango Chicken Quinoa Bowl is a vibrant and invigorating dish that brings together the delightful flavors of sweet mangoes, tender grilled chicken, and fluffy quinoa. This recipe is perfect for those warm summer days when you crave something light yet satisfying. The blend of tropical fruits and a zingy lime dressing adds an exotic twist to the classic chicken and quinoa combination.
It’s not only a feast for the taste buds but also for the eyes, with its beautiful array of colors. This dish is healthy and packed with protein, making it an excellent choice for a wholesome meal. The grilled chicken is marinated in a tangy lime and honey mixture, which complements the sweetness of the mango and the freshness of the vegetables.
Quinoa serves as a nutritious base, providing a good source of fiber and essential nutrients. This Tropical Mango Chicken Quinoa Bowl is sure to be a hit with your family and friends, offering a taste of the tropics in every bite.
Ingredients (serving size: 4-6 people):
- 2 cups quinoa
- 4 boneless, skinless chicken breasts
- 2 ripe mangoes, diced
- 1 red bell pepper, sliced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels, fresh or frozen
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- 3 tablespoons olive oil
- 2 tablespoons honey
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa with 4 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool.
- Marinate the Chicken: In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper. Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is well-coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and slightly charred. Let the chicken rest for 5 minutes before slicing it into strips.
- Assemble the Bowl: In a large bowl, combine the cooked quinoa, diced mangoes, red bell pepper, red onion, cherry tomatoes, corn kernels, and cilantro. Toss gently to mix.
- Serve the Dish: Divide the quinoa mixture among serving bowls. Top each bowl with grilled chicken slices and avocado. Drizzle with a little extra lime juice and olive oil if desired.
- Garnish and Enjoy: Sprinkle with additional cilantro for garnish. Serve immediately and enjoy your Tropical Mango Chicken Quinoa Bowl!
Extra Tips:
For the best results, use ripe mangoes that are slightly soft to the touch; they’ll have the sweetest flavor. If you prefer a bit more heat, add some sliced jalapeños or a dash of chili powder to the marinade.
You can also customize the bowl with other vegetables or fruits like pineapple or spinach. To save time, prepare the quinoa and marinate the chicken ahead of time, so everything is ready to assemble when you’re ready to eat.
Honey Mustard Chicken Quinoa Bowl
The Honey Mustard Chicken Quinoa Bowl is a vibrant and nutritious dish that combines the sweet and tangy flavors of honey mustard with the wholesome goodness of quinoa and fresh vegetables. This dish is perfect for a healthy lunch or dinner and is sure to be a hit with anyone who loves a mix of sweet and savory flavors.
The grilled chicken adds a smoky element, while the colorful array of vegetables not only enhances the visual appeal but also boosts the nutritional value of the meal. This recipe serves 4-6 people and is ideal for a family meal or a gathering with friends.
The combination of tender chicken, fluffy quinoa, and crisp vegetables creates a satisfying texture contrast. The honey mustard dressing ties everything together with its luscious, creamy consistency, offering a delightful taste in every bite. Prepare this dish in advance to make meal planning easier or enjoy it fresh for a quick and fulfilling meal.
Ingredients for Honey Mustard Chicken Quinoa Bowl:
- 4 boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups chicken broth
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon mayonnaise
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
Cooking Instructions:
1. Prepare the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed. Set aside.
2. Make the Honey Mustard Dressing: In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, mayonnaise, garlic powder, and a pinch of salt and pepper. Adjust the seasoning to taste and set aside.
3. Grill the Chicken: Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Place the chicken on the grill and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
Brush some of the honey mustard dressing onto the chicken during the last few minutes of grilling for added flavor. Remove from the grill and let it rest for a few minutes before slicing.
4. Prepare the Vegetables: While the chicken is grilling, prep the vegetables. In a large bowl, combine the red and yellow bell peppers, cucumber, cherry tomatoes, and red onion.
5. Assemble the Bowls: In serving bowls, layer the cooked quinoa as the base. Add the grilled chicken slices and arrange the mixed vegetables on top. Drizzle with the remaining honey mustard dressing and sprinkle with fresh parsley.
6. Serve: Serve immediately while the chicken is warm, or refrigerate for up to two days for a revitalizing cold salad option.
Extra Tips:
For an extra boost of flavor, marinate the chicken in some of the honey mustard dressing for about 30 minutes before grilling. This will enhance the taste and guarantee that the chicken remains juicy.
Additionally, feel free to swap out or add your favorite vegetables, such as avocado or roasted sweet potatoes, to suit your taste. Using a meat thermometer is a good practice to guarantee the chicken is cooked perfectly without overcooking. Enjoy this dish as is or with a side of crusty bread for a complete meal.
Pesto Chicken Quinoa Bowl With Roasted Vegetables
Pesto Chicken Quinoa Bowl With Roasted Vegetables is a delightful and nutritious dish that brings together the vibrant flavors of basil pesto, tender grilled chicken, and a variety of roasted vegetables, all served over a bed of fluffy quinoa.
This colorful bowl isn’t only appealing to the eye but also packed with proteins, fibers, and essential nutrients, making it a perfect meal for lunch or dinner. The combination of the fresh, fragrant pesto with the smokiness of the grilled chicken and the sweetness of the roasted vegetables creates a harmonious blend that will satisfy your taste buds.
This recipe serves 4-6 people and is ideal for a family meal or a small gathering. The key to its success lies in the balance of flavors and textures, as well as the quality of the ingredients. Use fresh basil for the pesto, juicy, organic chicken breasts, and a variety of seasonal vegetables for the best results.
Whether you’re a seasoned cook or a beginner, this recipe is straightforward and easy to follow.
Ingredients:
- 2 cups quinoa
- 4 boneless, skinless chicken breasts
- 1 cup basil pesto (store-bought or homemade)
- 2 red bell peppers, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, cut into wedges, for serving
- Fresh basil leaves for garnish
Instructions:
- Prepare the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium-sized pot, combine the quinoa with 4 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Set aside to cool slightly.
- Marinate the Chicken: In a bowl, coat the chicken breasts with half of the basil pesto. Confirm each piece is well-covered. Marinate for at least 20 minutes in the refrigerator.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Place the bell peppers, zucchini, red onion, and cherry tomatoes on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss the vegetables to confirm even coating. Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- Grill the Chicken: While the vegetables are roasting, heat a grill pan or outdoor grill over medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and grill marks appear. Remove from heat and let rest for a few minutes before slicing.
- Assemble the Bowl: In a large serving bowl, spread the cooked quinoa as the base. Arrange the sliced grilled chicken and roasted vegetables on top. Drizzle the remaining pesto over the bowl. Garnish with fresh basil leaves and serve with lemon wedges on the side.
Extra Tips:
For a more flavorful quinoa, cook it in chicken or vegetable broth instead of water. Feel free to use any vegetables you have on hand or prefer, such as broccoli or asparagus.
If you want to make it a vegetarian dish, simply omit the chicken and add more roasted vegetables or some grilled tofu. Additionally, storing leftover pesto in the fridge can enhance its flavor over time, so make a little extra for future use.
Teriyaki Chicken Quinoa Bowl With Edamame
Teriyaki Chicken Quinoa Bowl With Edamame is a vibrant and nutritious meal that’s perfect for a wholesome dinner or a satisfying lunch. This bowl combines the savory flavors of teriyaki-marinated chicken with the nutty texture of quinoa, enhanced by the crunch of fresh edamame and a colorful array of vegetables. Not only is it delicious, but it’s also packed with proteins and essential nutrients, making it an excellent choice for health-conscious individuals.
Preparing this dish is straightforward and rewarding. The juicy grilled chicken, marinated in a homemade teriyaki sauce, pairs wonderfully with fluffy quinoa. Edamame adds an extra layer of texture and nutrition, while a medley of vegetables such as bell peppers, carrots, and red cabbage bring a splash of color and flavor. Topped with a sprinkle of sesame seeds and a drizzle of additional teriyaki sauce, this bowl is as pleasing to the eye as it’s to the palate.
Ingredients (Serves 4-6):
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups water or chicken broth
- 1 cup shelled edamame
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons sesame seeds
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Teriyaki Marinade: In a bowl, mix together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Reserve half of this mixture for later use as a sauce.
- Marinate the Chicken: Place the chicken breasts in a shallow dish and pour the remaining marinade over them. Verify the chicken is well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water (or chicken broth) to a boil. Add the quinoa, cover, and reduce the heat to low. Cook for about 15-20 minutes, or until the quinoa is fluffy and all the liquid is absorbed.
- Prepare the Edamame: Bring a small pot of water to a boil. Add the shelled edamame and cook for about 3-5 minutes until tender. Drain and set aside.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing it into strips.
- Thicken the Teriyaki Sauce: While the chicken is resting, take the reserved marinade and place it in a small saucepan. Mix the cornstarch with 2 tablespoons of water to create a slurry, then add it to the saucepan. Bring to a boil, stirring continuously until the sauce thickens.
- Assemble the Bowls: Divide the cooked quinoa among serving bowls. Top with sliced grilled chicken, edamame, bell pepper slices, shredded carrots, and red cabbage. Drizzle with the thickened teriyaki sauce and sprinkle with sesame seeds.
Extra Tips: For an added touch of flavor, you can toast the sesame seeds in a dry pan over medium heat for a few minutes before using them as a garnish. Additionally, feel free to adjust the vegetables based on preference or availability—snap peas or broccoli would make excellent additions. If you’re short on time, you can substitute store-bought teriyaki sauce, but making it from scratch allows you to control the sweetness and saltiness to your liking.
BBQ Grilled Chicken Quinoa Bowl With Corn and Avocado
The BBQ Grilled Chicken Quinoa Bowl With Corn and Avocado is a vibrant and healthy dish perfect for a summer meal or a hearty lunch. This recipe combines the smokiness of grilled chicken with the freshness of corn and the creaminess of avocado, all balanced on a base of fluffy quinoa. The dish isn’t only visually appealing with its colorful ingredients but also packed with nutrients and flavor that will leave everyone satisfied.
This dish serves 4-6 people and is designed to be both delicious and nutritious. The marinade for the chicken infuses it with a tangy BBQ flavor, which is then perfectly complemented by the sweetness of the corn and the richness of the avocado. Whether you’re cooking for family or friends, this quinoa bowl is sure to impress with its vibrant presentation and delightful taste.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 2 cups quinoa, rinsed
- 4 cups water
- 2 ears corn, husked
- 2 avocados, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper, to taste
- Olive oil
Cooking Instructions:
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the BBQ sauce over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results.
- Cook the Quinoa: In a medium-sized pot, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water has been absorbed. Fluff the quinoa with a fork and set aside.
- Grill the Corn and Chicken: Preheat the grill to medium-high heat. Brush the corn with olive oil and place it on the grill. Grill the corn for about 10 minutes, turning occasionally, until it’s charred and tender. At the same time, remove the chicken from the marinade and place it on the grill. Cook the chicken for about 6-7 minutes on each side, or until it’s cooked through and has nice grill marks. Remove the corn and chicken from the grill and let them cool slightly.
- Prepare the Vegetables: Once the corn is cool enough to handle, cut the kernels off the cob. In a large bowl, combine the grilled corn, diced avocado, red bell pepper, and red onion.
- Assemble the Bowl: Slice the grilled chicken into strips. In serving bowls, layer the quinoa, grilled chicken, and the vegetable mixture. Drizzle with lime juice and sprinkle with chopped cilantro. Season with salt and pepper to taste.
Extra Tips:
For an extra burst of flavor, consider adding a squeeze of lime over the chicken while grilling to enhance the tangy BBQ taste.
Also, if you’re short on time, you can use canned corn instead of grilling fresh corn; just make sure to drain and rinse it before adding to the dish.
Additionally, feel free to adjust the spice level by choosing a spicier BBQ sauce or adding some sliced jalapeños to the vegetable mix.
Finally, to prevent the avocado from browning, add it just before serving and toss it with lime juice for freshness.
Moroccan Spiced Chicken Quinoa Bowl
Moroccan Spiced Chicken Quinoa Bowl is a delightful and nutritious dish that combines the vibrant flavors of Moroccan spices with protein-rich quinoa and succulent grilled chicken. This recipe is perfect for those who appreciate a hearty meal that doesn’t compromise on taste or health.
The dish is a medley of grilled chicken seasoned with a blend of spices, served over a bed of fluffy quinoa, and complemented by fresh vegetables and a tangy yogurt sauce. It’s a vibrant, colorful bowl that’s as pleasing to the eye as it’s to the palate, making it an ideal choice for a family dinner or a gathering with friends.
The key to this recipe is the marinade, which infuses the chicken with a rich, warm flavor profile typical of Moroccan cuisine. Cumin, coriander, paprika, and cinnamon work harmoniously to create a depth of flavor, while the quinoa provides a nutty base that absorbs the savory juices of the chicken.
The revitalizing yogurt sauce adds a cooling contrast, balancing the spiciness of the chicken and bringing everything together. This Moroccan Spiced Chicken Quinoa Bowl serves 4-6 people, making it a great option for meal prep or shared dining.
Ingredients:
- 2 lbs chicken breasts, cut into strips
- 2 cups quinoa
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 3 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- 1 cucumber, diced
- 2 tomatoes, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 cup plain Greek yogurt
- 1 garlic clove, minced
Cooking Instructions:
- Prepare the Marinade: In a large bowl, mix together cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and pepper. Add olive oil and lemon juice to the spice mixture, and stir until fully combined.
- Marinate the Chicken: Add the chicken strips to the bowl with the marinade, making sure they’re well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for more intense flavor.
- Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring 4 cups of water to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Set aside.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-8 minutes on each side, or until fully cooked and charred. Let the chicken rest for a few minutes before slicing.
- Make the Yogurt Sauce: In a small bowl, combine Greek yogurt, garlic, salt, and pepper. Stir until smooth.
- Assemble the Bowl: Divide the cooked quinoa among serving bowls. Top with grilled chicken slices, diced cucumber, tomatoes, red onion, parsley, and mint. Drizzle with the yogurt sauce.
Extra Tips:
When preparing the Moroccan Spiced Chicken Quinoa Bowl, make sure that the chicken is marinated for at least an hour to allow the spices to penetrate deeply, enhancing the flavor.
For a smokier taste, consider using a charcoal grill. If time allows, prepare the components ahead of time and assemble just before serving to keep the vegetables fresh and crisp.
Additionally, feel free to adjust the level of cayenne pepper to suit your spice preference, and consider adding other vegetables such as bell peppers or carrots for extra variety.
Thai Peanut Chicken Quinoa Bowl
The Thai Peanut Chicken Quinoa Bowl is a vibrant and flavorful dish that combines the richness of Thai cuisine with the health benefits of quinoa. This colorful bowl features grilled chicken marinated in a spicy and creamy Thai peanut sauce, paired with fluffy quinoa and a variety of fresh vegetables.
It’s a perfect meal for those who enjoy a mix of textures and flavors, as the nutty quinoa complements the tender chicken and crunchy vegetables beautifully. Whether you’re cooking for family or friends, this dish is sure to impress with its bold flavors and eye-catching presentation.
Perfect for a hearty lunch or a satisfying dinner, this recipe serves 4-6 people. The preparation involves marinating the chicken, grilling it to perfection, and assembling the bowls with a selection of fresh ingredients. Each element in this dish is carefully balanced to create a harmonious blend of sweet, salty, and spicy notes, typical of Thai cuisine.
Follow the instructions below to create your own colorful and delicious Thai Peanut Chicken Quinoa Bowl.
Ingredients:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups water
- 1 cup coconut milk
- ½ cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon red pepper flakes
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup edamame, shelled
- ½ cup fresh cilantro, chopped
- ¼ cup chopped peanuts
- 1 lime, sliced into wedges
Cooking Instructions:
- Prepare the marinade: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, honey, minced garlic, grated ginger, and red pepper flakes until smooth. Set aside a quarter of the marinade for drizzling over the finished bowls.
- Marinate the chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, ensuring it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results.
- Cook the quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- Grill the chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade, discarding any leftover liquid. Grill the chicken for 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C). Once cooked, remove from the grill and let it rest for a few minutes before slicing.
- Assemble the bowls: Divide the cooked quinoa evenly among serving bowls. Top each bowl with slices of grilled chicken, red bell pepper, shredded carrots, and edamame. Drizzle the reserved peanut sauce over the top.
- Garnish and serve: Sprinkle chopped cilantro and peanuts over each bowl. Serve with lime wedges on the side for an extra burst of flavor.
Extra Tips:
When preparing the Thai Peanut Chicken Quinoa Bowl, it’s important to allow the chicken to marinate for at least an hour, as this will enhance the flavors and result in more tender meat.
If you’re short on time, you can prepare the marinade and quinoa in advance, which will streamline the cooking process. Additionally, feel free to customize the vegetables based on seasonal availability or personal preference.
For an added crunch, consider adding chopped cucumber or sliced radishes. Finally, if you prefer a spicier dish, increase the amount of red pepper flakes in the marinade or serve with a side of sriracha sauce.
Smoky Chipotle Chicken Quinoa Bowl
The Smoky Chipotle Chicken Quinoa Bowl is a vibrant and nourishing dish that combines the bold flavors of chipotle with the wholesome goodness of quinoa. This recipe is perfect for those who crave a bit of spice and a lot of color in their meal. Packed with fresh vegetables, tender grilled chicken, and a smoky chipotle dressing, this bowl isn’t only delicious but also visually stunning.
Whether you’re preparing a family dinner or a meal prep for the week, this dish is sure to satisfy and energize. The heart of this dish is the smoky chipotle grilled chicken, marinated to perfection and paired with fluffy quinoa that absorbs all the rich flavors.
The quinoa bowl is topped with a colorful array of vegetables like bell peppers, avocado, and corn, adding freshness and crunch. Drizzled with a zesty chipotle lime dressing, this bowl is an explosion of flavors and textures in every bite. Perfect for serving 4-6 people, this recipe guarantees everyone at the table enjoys a hearty and healthy meal.
Ingredients for 4-6 servings:
- 2 lbs boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups chicken broth or water
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- 2 tablespoons olive oil
- 2 tablespoons chipotle in adobo sauce
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Marinade: In a bowl, combine the chipotle in adobo sauce, smoked paprika, minced garlic, lime juice, olive oil, salt, and pepper. Mix well to form a marinade.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making certain each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and let it rest for a few minutes before slicing.
- Sauté the Vegetables: In a skillet, heat a little olive oil over medium heat. Add the sliced bell peppers and corn. Sauté for about 5 minutes until the vegetables are tender but still crisp.
- Assemble the Bowl: Divide the cooked quinoa among serving bowls. Top with grilled chicken slices, sautéed vegetables, avocado, cherry tomatoes, and cilantro.
- Drizzle and Serve: Drizzle each bowl with a little extra lime juice and any remaining marinade as a dressing. Serve immediately and enjoy the vibrant flavors.
Extra Tips:
For an extra smoky flavor, consider using smoked salt in the marinade. If you prefer a milder dish, reduce the amount of chipotle in adobo sauce.
You can also prepare the quinoa and marinade the chicken a day in advance to make assembly quick and easy on the day of serving. Feel free to customize the vegetables based on what’s in season or your personal preferences. Enjoy your colorful creation!
Cilantro Lime Chicken Quinoa Bowl
The Cilantro Lime Chicken Quinoa Bowl is a vibrant and nutritious dish that’s perfect for a healthy lunch or dinner. This recipe combines juicy grilled chicken with fluffy quinoa, all dressed in a tangy cilantro lime sauce that elevates the flavors to a new level.
The addition of fresh vegetables not only adds color but also provides a variety of textures and nutrients, making this bowl a complete meal. Ideal for meal prep or a family gathering, this dish is both satisfying and invigorating.
This recipe serves 4-6 people and is perfect for those who enjoy a balance of protein, grains, and greens. The preparation involves marinating and grilling chicken, cooking quinoa to fluffy perfection, and assembling the bowl with a colorful array of vegetables.
The cilantro lime dressing ties everything together with its bright and zesty flavor, ensuring each bite is as delightful as the last.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups chicken broth or water
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
Instructions:
- Marinate the Chicken: In a bowl, mix the juice of 1 lime, 2 tablespoons of olive oil, minced garlic, cumin, paprika, salt, and pepper. Add the chicken breasts to the marinade, ensuring they’re well-coated. Cover and refrigerate for at least 30 minutes, or overnight for more intense flavor.
- Cook the Quinoa: Rinse the quinoa under cold water. In a pot, bring the chicken broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing.
- Prepare the Vegetables: While the chicken is grilling, prepare the vegetables. Dice the red bell pepper, halve the cherry tomatoes, and slice the avocado.
- Assemble the Bowl: In each bowl, layer cooked quinoa, grilled chicken slices, cherry tomatoes, corn, red bell pepper, and avocado. Drizzle with the remaining lime juice and 1 tablespoon of olive oil.
- Garnish and Serve: Top each bowl with chopped cilantro for garnish. Serve immediately, allowing the fresh flavors to shine.
Extra Tips:
For an added kick, consider adding a pinch of red pepper flakes to the marinade or the final dish. You can also customize the bowl by including other vegetables like cucumbers or radishes for variety.
If you prefer a creamier dressing, blend the cilantro lime sauce with a small amount of Greek yogurt or sour cream. Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it a convenient meal prep option.
