Description
This Quinoa Chicken Bowl recipe is a delicious and nutritious meal that is perfect for lunch or dinner. It features flavorful grilled chicken, fluffy quinoa, fresh vegetables, and a zesty homemade dressing. Packed with protein and fiber, this dish is both satisfying and healthy.
Ingredients
Units
Scale
Dressing/Marinade
- 1/4 cup olive oil or avocado oil
- 2 lemons juiced
- 1 tablespoon honey
- 1/2 tablespoon lemon zest
- 1 garlic clove minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt to taste
- Kosher pepper to taste
Quinoa Bowls
- 1 1/2 cups quinoa uncooked
- 4 chicken breasts boneless, skinless
- 1 English cucumber diced
- 4 Roma tomatoes chopped
- 1 red onion medium, diced
- 1 cup feta cheese crumbled
- 1 cup kalamata olives pitted
Instructions
- Cook Quinoa: Add the quinoa to a saucepan with water and salt. Simmer until tender, then set aside to cool.
- Prepare Dressing: Combine all dressing ingredients in a jar and mix well.
- Marinate Chicken: Coat chicken with a portion of the dressing and reserve the rest.
- Grill Chicken: Cook chicken on a grill until done.
- Assemble Bowls: Divide quinoa into bowls, top with chicken, veggies, feta, olives, and remaining dressing.
Notes
- Store leftovers in the fridge for up to four days.
- Substitute maple syrup for honey if desired.
- Ensure chicken reaches 165°F when cooking.
- Use any oil of choice for the dressing.
- Avoid overcooking the chicken.
- Feel free to use chicken thighs instead.
- For a vegetarian option, omit chicken and add more vegetables.
- If meal prepping, store dressing separately until serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg
