why make this recipe

This bowl is simple, healthy, and full of bright flavors. It mixes grilled chicken, quinoa, fresh vegetables, and a lemony dressing. You get protein, fiber, and fresh taste in one meal. If you like easy chicken meals, try a similar simple dish like 3-ingredient chicken salad for another quick meal idea.

introduction

Grilled Chicken Quinoa Bowls are easy to prepare and work well for weeknight dinners or meal prep. The chicken soaks up a light lemon-oregano marinade and the quinoa holds the vegetables and dressing well. This recipe uses common pantry items and fresh produce for a clean, tasty bowl.

how to make Grilled Chicken Quinoa Bowls

Cook the quinoa, grill or pan-sear the chicken, chop the vegetables, and toss everything with the dressing. Follow the steps below for a clear, simple process. Keep flavors balanced: bright lemon, a touch of olive oil, and salty feta or olives.

Ingredients :

1.5 lbs Boneless, Skinless Chicken Breasts: The lean protein foundation of our bowl. You can also use chicken thighs if you prefer darker meat.
¼ cup Olive Oil: Extra virgin recommended for its flavor and healthy fats; acts as the base for the marinade.
¼ cup Lemon Juice: Freshly squeezed provides the best bright, acidic counterpoint to the chicken and oil.
2 cloves Garlic, Minced: Adds a pungent, aromatic depth essential to the marinade.
1 tbsp Dried Oregano: Brings a classic Mediterranean herbaceous note.
1 tsp Smoked Paprika: Lends a subtle smokiness that complements the grilling process.
½ tsp Cumin: Adds an earthy warmth to the flavor profile.
½ tsp Salt: Essential for seasoning and helps tenderize the chicken.
¼ tsp Black Pepper: Freshly ground provides a touch of spice.
1 cup Quinoa (any color): A complete protein and gluten-free grain that forms the hearty base. Rinse it thoroughly before cooking!
2 cups Water or Chicken/Vegetable Broth: Using broth instead of water infuses the quinoa with extra flavor during cooking.
Pinch of Salt: To season the quinoa as it cooks.
1 cup Cherry Tomatoes, Halved: Add bursts of juicy sweetness and color.
1 Cucumber, Diced: Provides a cool, refreshing crunch.
1 Red Bell Pepper, Diced: Offers a sweet crunch and vibrant red hue.
½ Red Onion, Thinly Sliced: Adds a sharp, pungent bite (soak in cold water for 5-10 minutes to mellow the flavor if desired).
½ cup Kalamata Olives, Pitted and Halved: Bring a briny, salty depth characteristic of Mediterranean flavors.
¼ cup Crumbled Feta Cheese: Adds a tangy, salty creaminess. (Optional, omit for dairy-free).
Fresh Parsley or Cilantro, Chopped: For a fresh, herbaceous finish.
Avocado, Sliced or Diced: Adds healthy fats and a creamy texture.
¼ cup Olive Oil: Extra virgin provides the best flavor base for the dressing.
2 tbsp Lemon Juice: Freshly squeezed for brightness.
1 tsp Dijon Mustard: Helps emulsify the dressing and adds a tangy kick.
Salt and Pepper to taste: Adjust seasoning as needed.

Directions :

Make the marinade: In a bowl, mix ¼ cup olive oil, ¼ cup lemon juice, minced garlic, oregano, smoked paprika, cumin, ½ tsp salt, and ¼ tsp black pepper.
Marinate the chicken: Add chicken breasts to the marinade. Cover and refrigerate for at least 30 minutes, up to 4 hours.
Cook the quinoa: Rinse 1 cup quinoa under cold water. In a pot, bring 2 cups water or broth and a pinch of salt to a boil. Add quinoa, reduce heat, cover, and simmer 15 minutes. Turn off heat and let sit 5 minutes. Fluff with a fork.
Grill or cook chicken: Heat a grill or skillet to medium-high. Cook chicken 6–8 minutes per side, or until internal temp reaches 165°F (74°C). Let rest 5 minutes, then slice.
Prep vegetables: Halve cherry tomatoes, dice cucumber and red pepper, thinly slice red onion, halve olives, and chop herbs.
Make dressing: Whisk ¼ cup olive oil, 2 tbsp lemon juice, 1 tsp Dijon, and salt and pepper to taste.
Assemble bowls: Divide quinoa into bowls. Top with sliced chicken, vegetables, olives, feta, avocado, and herbs. Drizzle dressing over each bowl.

how to serve Grilled Chicken Quinoa Bowls

Serve warm or at room temperature. Add extra lemon wedges for squeezing. For a different pairing, you can serve these bowls with a simple fried rice on the side like this easy chicken fried rice if you want a heartier meal for guests.

how to store Grilled Chicken Quinoa Bowls

Refrigerator: Store components in separate airtight containers for up to 3–4 days. Keep avocado and dressing separate until serving to avoid sogginess.
Freezing: Cooked quinoa freezes well, but do not freeze avocado or fresh vegetables. Freeze cooked chicken for up to 2 months; thaw in the fridge before reheating.
Reheat: Warm chicken and quinoa in a microwave or on the stove. Add fresh vegetables and avocado after heating.

tips to make Grilled Chicken Quinoa Bowls

Rinse quinoa well to remove any bitter coating.
Let the chicken rest after cooking to keep it juicy.
If you skip feta, add extra olives or a drizzle of tahini for flavor.
Soak sliced onion in cold water for 5–10 minutes to make it milder.
Use broth instead of water to cook quinoa for more flavor.

variation (if any)

Make it vegetarian: Swap chicken for grilled tofu, tempeh, or roasted chickpeas.
Make it spicy: Add chili flakes to the marinade or a drizzle of hot sauce.
Swap herbs: Use mint or basil instead of parsley or cilantro for a different fresh note.
Use brown rice or farro in place of quinoa for a different texture.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are juicier and work well. Adjust cooking time until they reach 165°F (74°C).

Q: Can I make this ahead for meal prep?
A: Yes. Store quinoa and chicken separately from fresh veggies and dressing. Assemble when ready to eat.

Q: Is this recipe gluten-free?
A: Yes, if you use gluten-free broth and check any added ingredients. Quinoa is naturally gluten-free.

Q: Can I grill everything on the same pan?
A: You can grill the chicken and vegetables together, but cook times differ. Put veggies on later so they do not overcook.

Q: How do I keep the avocado from browning?
A: Add avocado just before serving and squeeze a little lemon juice over it to slow browning.

Conclusion

For another take on a chicken and quinoa bowl with clear steps and photos, see Chicken & Quinoa Bowl. If you want a Mediterranean-style version with similar ingredients and tips, check Mediterranean Chicken Quinoa Bowl – Shared Appetite.