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Delicious grilled chicken quinoa bowls topped with fresh vegetables and herbs

Grilled Chicken Quinoa Bowls

A healthy and easy-to-prepare bowl combining grilled chicken, quinoa, fresh vegetables, and a lemony dressing. Perfect for weeknight dinners or meal prep.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1.5 lbs Boneless, Skinless Chicken Breasts Lean protein foundation; thighs can be used for darker meat.
  • ¼ cup Olive Oil Extra virgin recommended.
  • ¼ cup Lemon Juice Freshly squeezed for the best flavor.
  • 2 cloves Garlic, Minced Adds aromatic depth to the marinade.
  • 1 tbsp Dried Oregano Brings a classic Mediterranean flavor.
  • 1 tsp Smoked Paprika Adds smokiness complementing the grilling.
  • ½ tsp Cumin Adds earthy warmth.
  • ½ tsp Salt Essential for seasoning.
  • ¼ tsp Black Pepper Freshly ground for flavor.
For the quinoa
  • 1 cup Quinoa Rinse thoroughly before cooking.
  • 2 cups Water or Chicken/Vegetable Broth Using broth adds extra flavor.
  • Pinch Salt To season quinoa as it cooks.
For the vegetables
  • 1 cup Cherry Tomatoes, Halved Adds bursts of sweetness.
  • 1 Cucumber, Diced Provides refreshing crunch.
  • 1 Red Bell Pepper, Diced Offers vibrant color.
  • ½ Red Onion, Thinly Sliced Soak in cold water to mellow flavor.
  • ½ cup Kalamata Olives, Pitted and Halved Briny, salty Mediterranean flavor.
  • ¼ cup Crumbled Feta Cheese Optional; omit for dairy-free.
  • Fresh Herbs, Chopped Parsley or Cilantro For fresh finish.
  • 1 Avocado, Sliced or Diced Adds healthy fats.
For the dressing
  • ¼ cup Olive Oil Extra virgin for best flavor.
  • 2 tbsp Lemon Juice Freshly squeezed for brightness.
  • 1 tsp Dijon Mustard Helps emulsify dressing.

Method
 

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

Notes

Store components in separate airtight containers for up to 3–4 days. Keep avocado and dressing separate until serving to avoid sogginess. 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.