Grilled Chicken Quinoa Bowl
A protein-packed, balanced meal featuring warm quinoa, sliced grilled chicken, and colorful sautéed vegetables, perfect for busy weeknights or meal prep.
Ingredients
For the Bowl
- 1 cup quinoa (rinsed) white, red, or tri-color
- 2 cups water or low-sodium chicken/vegetable broth for extra flavor
- 2 pieces grilled chicken breasts about 12-14 oz total
- 1 cup mixed vegetables bell peppers, broccoli, zucchini are great
- 1 tablespoon olive oil for sautéing veggies
- to taste salt and freshly ground black pepper
- for garnish fresh herbs (parsley or cilantro)
Instructions
Preparation
- Rinse the quinoa under cold water in a fine-mesh sieve; drain well.
- Combine the rinsed quinoa and 2 cups water in a saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Turn off heat and let it sit covered for 5 minutes, then fluff with a fork.
- Season the grilled chicken breasts with salt and pepper. Slice into thin strips or bite-sized pieces.
- Heat the olive oil in a skillet over medium heat. Add the mixed vegetables and sauté for 5-7 minutes until they're tender but still bright and slightly crisp. Season with salt and pepper.
Assembly
- In a large bowl, combine the cooked quinoa, sautéed vegetables, and sliced chicken. Toss gently to combine.
- Garnish with chopped fresh herbs and an optional squeeze of lemon. Serve warm.
Notes
Storage: Refrigerate in airtight containers within 2 hours of cooking for up to 4 days. To reheat, microwave covered with a splash of water for 60-90 seconds or warm gently in a skillet. To freeze, portion into freezer-safe containers and freeze for up to 3 months.