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Healthy Chicken and Quinoa Bowl – A Simple, Satisfying Weeknight Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1 lb (450 g) boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • Juice of 1/2 lemon
  • For the quinoa: 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium chicken or vegetable broth (or water)
  • 1 small bay leaf (optional)
  • Pinch of salt
  • For the veggies and add-ins: 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 red bell pepper, diced
  • 1 cup steamed or roasted broccoli florets
  • 1/4 red onion, thinly sliced
  • 1 ripe avocado, sliced or diced
  • 1/4 cup fresh parsley or cilantro, chopped
  • 2 tbsp toasted pumpkin seeds or sliced almonds (optional)
  • Feta cheese, crumbled (optional)
  • For the lemon-garlic dressing: 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely grated or minced
  • 1/2 tsp honey or maple syrup
  • Salt and pepper to taste

Method
 

  1. Cook the quinoa: Rinse quinoa under cold water for 30 seconds. Add to a saucepan with broth (or water), bay leaf, and a pinch of salt. Bring to a boil, reduce to a gentle simmer, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and discard the bay leaf.
  2. Season the chicken: Pat chicken dry. In a bowl, mix olive oil, garlic powder, smoked paprika, cumin, oregano, salt, pepper, and lemon juice. Coat chicken evenly.
  3. Cook the chicken: Heat a large skillet over medium-high. Add a light drizzle of oil if needed. Cook chicken 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice.
  4. Prep the veggies: While the chicken cooks, chop tomatoes, cucumber, and bell pepper. Steam or roast broccoli until crisp-tender. Slice red onion thinly and chop herbs.
  5. Make the dressing: Whisk olive oil, lemon juice, Dijon, garlic, and honey. Season with salt and pepper. Taste and adjust acidity or sweetness as needed.
  6. Assemble the bowls: Add a base of quinoa to each bowl. Top with sliced chicken, tomatoes, cucumber, bell pepper, broccoli, and avocado. Sprinkle parsley or cilantro and nuts or seeds. Add feta if you like.
  7. Finish with dressing: Drizzle the lemon-garlic dressing over each bowl. Toss gently or leave layered for a pretty presentation. Serve warm or at room temperature.

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