Lately I’ve been loving simple, wholesome meals that don’t take forever to put together, and this chicken quinoa bowl has become one of my go-tos. You can load it up with veggies, drizzle on a sauce you love, and it still feels like something you’d order from a healthy café.

Why You’ll Love This Chicken Quinoa Bowl Recipe

• It’s fresh, colorful, and nourishing.
• Great for meal prep, stays good for days.
• Super flexible, so you can switch up the veggies or sauce.
• Naturally gluten-free and high in protein.

Recipe Details

Serves: 2–3
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Around 480 per serving

Ingredients

For the quinoa

• 1 cup uncooked quinoa
• 2 cups water or chicken broth
• Pinch of salt

For the chicken

• 2 chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Salt and pepper, to taste

For the bowl toppings

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 avocado, sliced
• ½ cup corn (fresh, canned, or roasted)
• ¼ cup feta cheese (optional)
• Fresh parsley or cilantro, for garnish

For the dressing

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

How to Make Chicken Quinoa Bowls

1. Cook the quinoa
   Rinse quinoa under cold water. In a pot, combine quinoa, water (or broth), and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
2. Cook the chicken
   In a skillet, heat olive oil over medium heat. Add the chicken pieces, season with garlic powder, paprika, salt, and pepper. Cook until golden and fully cooked, about 6–8 minutes.
3. Make the dressing
   In a small bowl, whisk together olive oil, lemon juice, honey, mustard, salt, and pepper.
4. Assemble the bowls
   Divide quinoa between bowls. Top with chicken, tomatoes, cucumber, avocado, and corn. Drizzle with dressing and sprinkle with feta and fresh herbs.
5. Serve
   Enjoy warm or chilled, it’s delicious either way.

Tips and Tricks

• Swap chicken for chickpeas or tofu for a vegetarian version.
• Add roasted sweet potatoes or bell peppers for extra flavor.
• Make the dressing in a jar and store it in the fridge for up to 5 days.
• Great for meal prepping, just keep the dressing separate until ready to eat.

More Salads Recipes

• Mixed Cucumber Salad
• Mixed Potato Salad
• Mixed Vegetable Salad
• Frisee Salad Recipe