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
Scale
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.
