Grilled Chicken and Quinoa Bowl Recipe: Easy, High Protein Lunch or Dinner

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Are you tired of bland, boring meals that leave you feeling less than inspired? Say hello to the grilled chicken and quinoa bowl that’s here to save the day—and your taste buds! Packed with protein, low in calories, and bursting with flavor, this dish is a total game-changer for anyone trying to eat healthier without giving up on deliciousness.

Picture this: juicy, grilled chicken nestled on a bed of fluffy quinoa, surrounded by fresh, crisp veggies. It’s like a little edible victory lap for your health goals—and it tastes amazing, too.

Whether you’re meal prepping for the week, trying to impress someone with your “effortless” cooking skills, or just need something quick and nutritious, this bowl has your back. Bonus: it’s super easy to customize, so you can keep it fresh and exciting every time.

The Ultimate Grilled Chicken and Quinoa Bowl

This grilled chicken and quinoa bowl is a balanced dish featuring juicy grilled chicken breast, protein-packed quinoa, and colorful vegetables. The combination is both satisfying and nutritious, making it an ideal choice for a quick meal.

The flavors meld beautifully, offering a zesty profile that keeps each bite exciting. It’s a guilt-free meal that’s light on calories yet filling enough to keep you energized throughout your day.

Ingredients

2 boneless, skinless chicken breasts
1 cup quinoa, rinsed
2 cups water or chicken broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1 avocado, sliced
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Cook the Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy. Remove from heat and let stand.
Prepare the Chicken: Season the chicken breasts with olive oil, lemon juice, garlic powder, salt, and pepper. Preheat a grill or grill pan over medium-high heat.
Grill the Chicken: Cook the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let rest for a few minutes before slicing.
Assemble the Bowl: In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell pepper, and sliced chicken. Toss gently to combine.
Serve: Divide the mixture into bowls and top with avocado slices and fresh parsley. Drizzle with additional olive oil and lemon juice if desired.