Delicious & Healthy Grilled Chicken and Quinoa Bowl Recipe for Lunch

Are you searching for a nutritious and satisfying lunch option? Look no further! This grilled chicken and quinoa bowl recipe is packed with protein, fresh vegetables, and wholesome grains to keep you energized throughout the day. Easy to make, full of flavors, and perfect for meal prep this is your go-to grilled chicken and quinoa bowl for lunch.

Why Choose a Grilled Chicken and Quinoa Bowl for Lunch?

Grilled chicken is a lean source of protein, helping to build muscle and keep you full. Quinoa is a gluten-free grain high in fiber, vitamins, and minerals. Together, they create a balanced lunch option you’ll want to make again and again. Add in your favorite veggies, a simple dressing, and you have a colorful, nutrient-packed meal that’s as tasty as it is healthy!

Ingredients for Grilled Chicken and Quinoa Bowl

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of ½ lemon

For the Quinoa:

• 1 cup quinoa
• 2 cups water or low-sodium chicken broth
• Pinch of salt

For the Bowl:

• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 avocado, sliced
• 2 cups mixed greens (spinach, kale, or arugula)
• ¼ cup crumbled feta cheese (optional)

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt & pepper to taste

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How to Make Grilled Chicken and Quinoa Bowl

Step 1: Marinate the Chicken

In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, black pepper, and lemon juice. Coat both sides of the chicken breasts with the marinade. Let it sit for at least 15 minutes for optimum flavor (you can also marinate overnight in the refrigerator).

Step 2: Cook the Quinoa

Rinse the quinoa under cold water. In a medium saucepan, add quinoa, water (or chicken broth), and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes, or until the water is absorbed and quinoa is fluffy. Set aside to cool.

Step 3: Grill the Chicken

Heat your grill or a grill pan over medium-high heat. Grill chicken breasts for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let the chicken rest before slicing.

Step 4: Prepare the Bowl

In a large bowl or meal prep containers, evenly distribute the cooked quinoa. Top each bowl with the grilled chicken (sliced), cherry tomatoes, cucumber, avocado, and mixed greens. Sprinkle with feta cheese if desired.

Step 5: Make the Dressing

Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Drizzle over the bowls right before serving for maximum freshness.

Tips & Variations

• Meal Prep Friendly: Store the components separately in the fridge and assemble when ready to eat.
• Customize Your Veggies: Add bell peppers, roasted sweet potato, or red onions for extra color and flavor.
• Vegan Option: Swap grilled chicken for chickpeas or tofu for a plant-based version.
• Dressing Swap: Try tzatziki, Greek yogurt, or hummus as an alternative dressing.

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Final Thoughts

Making a homemade grilled chicken and quinoa bowl for lunch is a smart choice for healthy eating. It’s easily customizable, allowing you to add your favorite vegetables, sauces, or seasonings to suit your taste and dietary needs.