There’s something irresistibly vibrant and nourishing about the Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe that makes it one of my all-time favorites to whip up for a quick lunch or a light dinner. This dish brings together tender, spiced chicken and fluffy quinoa, perfectly complemented by the freshness of cherry tomatoes and cucumber, all topped with tangy feta that adds just the right touch of creaminess. It’s colorful, packed with texture, and bursting with flavors that feel both comforting and fresh—a bowl that truly satisfies on every level.
Ingredients You’ll Need
To create this delightful Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe, you’ll want to keep things simple with fresh, essential ingredients that each bring their own unique texture and flavor. Every item—from the juicy cherry tomatoes to the fragrant cumin in the chicken seasoning—plays a vital part in making this bowl truly shine.
- Boneless, skinless chicken breasts: Provides lean protein and soaks up the flavorful spices beautifully.
- Olive oil: Adds richness and helps create a nice sear on the chicken.
- Garlic powder: Infuses a subtle, savory depth to the chicken and dressing.
- Paprika: Offers a mild smokiness and wonderful color.
- Ground cumin: Brings a warm, earthy note that’s perfect with quinoa and chicken.
- Salt and pepper: Essential seasonings that balance all flavors.
- Quinoa: A nutritious, protein-packed grain base that’s light and fluffy once cooked.
- Water or vegetable broth: Used to cook the quinoa, broth adds extra flavor depth.
- Cherry tomatoes: Adds bright bursts of juicy sweetness.
- Cucumber: Contributes crispness and refreshing coolness.
- Red onion: Provides a mild crunch and slight bite.
- Avocado: Creamy texture that balances the acidity of the tomatoes and dressing.
- Crumbled feta cheese (optional): Adds a salty tang and creamy richness that’s irresistible.
- Fresh cilantro: Gives a fresh herbaceous lift as a garnish.
- Lemon juice: Brings brightness and helps marry flavors in the dressing.
- Dijon mustard: Adds a subtle tang and a bit of complexity to the dressing.
- Honey or maple syrup: Balances the acidity with a touch of natural sweetness.
How to Make Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe
Step 1: Prepare the Quinoa
Start by rinsing your quinoa thoroughly under cold water to remove its natural coating, which can be slightly bitter. Then, simmer one cup of quinoa in two cups of water or vegetable broth with a pinch of salt for about 15 minutes until tender and fluffy. Fluff it with a fork and set aside to cool slightly. This creates the perfect fluffy base for the bowl.
Step 2: Season and Cook the Chicken
While the quinoa cooks, pat dry the chicken breasts and coat them evenly with olive oil, garlic powder, paprika, ground cumin, salt, and pepper. Heat a tablespoon of olive oil in a skillet over medium heat and cook the chicken pieces for about 6-7 minutes on each side until golden and cooked through. Once done, let the chicken rest briefly before slicing it into bite-sized pieces to maintain all those juicy flavors.
Step 3: Prepare the Fresh Veggies
Halve the cherry tomatoes, thinly slice the cucumber and red onion, and slice the avocado just before assembling your bowl to keep everything fresh and vibrant. These veggies add a fantastic mix of crunch and freshness that balances the heartiness of the chicken and quinoa beautifully.
Step 4: Make the Dressing
Whisk together two tablespoons of olive oil, lemon juice, Dijon mustard, honey (or maple syrup), garlic powder, salt, and pepper. This simple yet flavorful dressing will tie all the ingredients together, bringing brightness and a slight tang that enliven every bite.
Step 5: Assemble the Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe
In individual bowls or one large serving bowl, layer the quinoa first, then arrange the sliced chicken, cherry tomatoes, cucumber, red onion, avocado slices, and sprinkle with crumbled feta. Drizzle generously with the dressing, then finish with a sprinkle of fresh cilantro. Every forkful offers a wonderful harmony of textures and flavors.
How to Serve Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe
Garnishes
A handful of chopped cilantro adds a fresh, herbal pop that brightens this dish beautifully. For a little extra color and crunch, you could also sprinkle some toasted pumpkin seeds or a dash of smoked paprika on top for a subtle smoky twist.
Side Dishes
This bowl is a fairly complete meal on its own, but if you want to add a side, light Mediterranean-inspired sides like warm pita bread, tzatziki sauce, or a simple green salad with lemon vinaigrette work wonderfully alongside to complement the flavors without overwhelming the dish.
Creative Ways to Present
Take this Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe to the next level by serving it in colorful mason jars for a grab-and-go meal or arrange it as a vibrant platter for sharing at your next gathering. Layering the ingredients beautifully lets all the colors shine through, making it as pleasing to the eyes as it is to the palate.
Make Ahead and Storage
Storing Leftovers
Leftover quinoa and cooked chicken can be stored separately in airtight containers in the fridge for up to 3 days. Keep fresh ingredients like avocado and dressing separate until you’re ready to serve to prevent sogginess.
Freezing
You can freeze the cooked chicken and quinoa but avoid freezing fresh vegetables or dressing. When you want to enjoy it later, thaw thaw overnight in the fridge and freshly slice the veggies when serving for the best taste and texture.
Reheating
Reheat the quinoa and chicken gently in the microwave or a skillet until warmed through, then add the fresh veggies and drizzle with freshly whisked dressing. This will bring back the vibrant flavors and keep the textures just right.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Brown rice, couscous, or bulgur can be great alternatives if you want a different texture or flavor, but quinoa’s nutty and fluffy qualities make it especially perfect for this bowl.
Is this recipe suitable for meal prepping?
Yes! This Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe is ideal for meal prepping. Just keep dressing and avocado separate until ready to eat to ensure everything stays fresh.
Can I substitute the chicken with another protein?
Definitely. Grilled shrimp, tofu, or chickpeas all make excellent substitutes depending on your dietary preferences while maintaining the balance of flavors in the bowl.
What if I don’t have feta cheese?
No worries! You can leave it out or substitute with goat cheese or even a sprinkle of parmesan for a different type of creaminess and tanginess that complements the bowl well.
How spicy is the chicken seasoning?
The seasoning is mild and smoky thanks to paprika and cumin, but if you prefer more heat, you can always add a pinch of cayenne pepper or red chili flakes while seasoning the chicken.
Final Thoughts
There’s something truly special about the Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe that keeps me coming back for seconds. It’s simple, vibrant, and packed with wholesome flavors that make healthy eating feel like a treat. I encourage you to try making this colorful bowl—it’s a perfect way to brighten up your mealtime with ease and joy.
Print
Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Chicken Quinoa Bowl is a vibrant, healthy meal combining tender, seasoned chicken breasts with fluffy quinoa and a medley of fresh vegetables. Topped with a zesty homemade dressing and optional feta cheese, it’s a balanced bowl perfect for lunch or dinner that’s both satisfying and nutritious.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
For the Quinoa:
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- Pinch of salt
For the Vegetables and Toppings:
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- Fresh cilantro, chopped (for garnish)
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey or maple syrup
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: In a small bowl, combine garlic powder, paprika, ground cumin, salt, and pepper. Rub this seasoning mix evenly over both sides of the chicken breasts. Heat 1 tbsp olive oil in a skillet over medium heat, then add the chicken breasts. Cook for about 6-7 minutes per side, or until the chicken is cooked through and has a nice golden crust. Remove from heat and let rest.
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water or vegetable broth and a pinch of salt to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
- Prepare the Vegetables: While the quinoa cooks and chicken rests, halve the cherry tomatoes, slice the cucumber, thinly slice the red onion, and slice the avocado. Set aside.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic powder, salt, and pepper until well combined.
- Assemble the Bowl: Divide the quinoa among four bowls. Slice the rested chicken breasts and arrange on top of the quinoa. Add the cherry tomatoes, cucumber, red onion, and avocado slices. Drizzle the dressing over each bowl and sprinkle with crumbled feta cheese and chopped fresh cilantro as garnish.
Notes
- For a vegetarian version, replace chicken with grilled tofu or chickpeas.
- Use vegetable broth instead of water for more flavorful quinoa.
- To make it vegan, omit feta cheese and use maple syrup instead of honey.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Adjust seasoning in the dressing to taste for a sweeter or tangier flavor.
