Print

Grilled Chicken Quinoa Bowls

Grilled Chicken Quinoa Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Grilled Chicken Quinoa Bowls are a vibrant and nutritious meal that promises to please everyone at the table. This easy-to-make dish features marinated grilled chicken served over a fluffy bed of quinoa, topped with fresh vegetables and a zesty dressing. Perfect for busy weeknights or meal prep, these bowls are customizable to fit your tastes—whether you prefer extra veggies or a different protein. With their healthy ingredients and bold Mediterranean flavors, these bowls make dining not only enjoyable but also guilt-free. Dive into this wholesome recipe that’s sure to become a family favorite!

Ingredients

Scale
  • 1.5 lbs Boneless, Skinless Chicken Breasts
  • ÂĽ cup Olive Oil (divided)
  • ÂĽ cup Lemon Juice (divided)
  • 2 cloves Garlic, Minced
  • 1 tbsp Dried Oregano
  • 1 tsp Smoked Paprika
  • ½ tsp Cumin
  • ½ tsp Salt
  • ÂĽ tsp Black Pepper
  • 1 cup Quinoa
  • 2 cups Water or Chicken/Vegetable Broth
  • Pinch of Salt
  • 1 cup Cherry Tomatoes, Halved
  • 1 Cucumber, Diced
  • 1 Red Bell Pepper, Diced
  • ½ Red Onion, Thinly Sliced
  • ½ cup Kalamata Olives, Pitted and Halved
  • Fresh Parsley or Cilantro, Chopped
  • Avocado, Sliced or Diced
  • 2 tbsp Dijon Mustard

Instructions

  1. Marinate the chicken by mixing ÂĽ cup olive oil, ÂĽ cup lemon juice, garlic, oregano, smoked paprika, cumin, salt, and pepper in a bowl. Let it sit for at least 30 minutes.
  2. Rinse quinoa thoroughly and cook in water or broth with a pinch of salt until fluffy (about 15 minutes).
  3. Preheat the grill over medium-high heat and grill the marinated chicken for about 6–7 minutes per side until cooked through (internal temperature should be 165°F).
  4. Slice the grilled chicken and assemble in bowls atop quinoa. Add cherry tomatoes, cucumber, bell pepper, and olives.
  5. Whisk together remaining olive oil, lemon juice, Dijon mustard, salt, and pepper; drizzle over assembled bowls.

Nutrition