High Protein Grilled Chicken Quinoa Bowl
A satisfying and customizable bowl featuring high protein grilled chicken and nutty quinoa, combined with fresh vegetables and a bright lemony dressing.
Ingredients
Quinoa and Broth
- 1 cup quinoa, rinsed Rinsed to remove bitterness
- 2 cups water or chicken broth Use broth for added flavor
Chicken and Dressing
- 2 pieces chicken breasts Can swap with thighs
- 1 tablespoon olive oil For grilling the chicken
- to taste Salt and pepper
- 1 lemon Juice of 1 lemon For seasoning the bowl
- 1/4 cup fresh parsley, chopped For brightness
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 avocado, sliced Keep separate for meal prep
Instructions
Cooking Quinoa
- Rinse the quinoa under cold water in a fine-mesh sieve to remove bitterness.
- Combine quinoa and 2 cups water or broth in a medium saucepan.
- Bring to a boil, reduce heat to low, cover, and simmer 12–15 minutes until the liquid is absorbed and grains are fluffy.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Grilling Chicken
- While the quinoa cooks, heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat.
- Pat chicken breasts dry and season both sides with salt and pepper.
- Grill the chicken 6–7 minutes per side until the internal temperature reaches 165°F (74°C).
- Remove from heat and let rest for 5 minutes before slicing.
Combining Ingredients
- In a large bowl, combine cooked quinoa, sliced grilled chicken, halved cherry tomatoes, diced cucumber, diced bell pepper, and sliced avocado.
- Squeeze the juice of 1 lemon over the bowl and sprinkle with chopped parsley.
- Toss gently to combine and serve immediately, or portion into meal-prep containers.
Notes
For extra protein, stir in a can of drained chickpeas or a handful of toasted almonds. Avocado can brown quickly; keep it separate or toss with lemon juice to slow browning.