Grilled Chicken & Quinoa Bowl
A high-protein bowl of grilled chicken, fluffy quinoa and fresh vegetables. Simple, balanced and ready in under 30 minutes.
This bowl is a weeknight staple for good reason: it hits a clean balance of lean protein, slow-release carbs and crisp vegetables, all in one dish. The grilled chicken brings around 45 grams of protein per serving to keep you full, while quinoa adds fibre and a nutty bite. It comes together in under half an hour, works just as well cold the next day, and is easy to scale up for meal prep.
Nutrition per serving
Ingredients
Makes 2 servings
- Chicken breast 300 g / 10.5 oz
- Quinoa (dry) 120 g / 4.2 oz
- Cherry tomatoes, halved 150 g / 5.3 oz
- Cucumber, diced 120 g / 4.2 oz
- Olive oil 1 tbsp
- Lemon juice 1 tbsp
- Fresh parsley, salt, pepper to taste
Method
- Rinse the quinoa, then cook in 240 ml of water: bring to a boil, cover and simmer for 15 minutes until the water is absorbed. Fluff with a fork.
- Season the chicken with salt and pepper. Grill or pan-fry over medium-high heat for 6 to 7 minutes per side until cooked through. Rest, then slice.
- Toss the tomatoes and cucumber with olive oil, lemon juice, salt and pepper.
- Divide the quinoa between two bowls, top with the sliced chicken and vegetables, and finish with fresh parsley.
Tips
- Cook a double batch of quinoa at the start of the week so the bowl comes together in minutes.
- Let the chicken rest for a few minutes before slicing to keep it juicy.
- Swap the vegetables for whatever you have: roasted peppers, spinach or avocado all work well.
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Nutrition values are estimates per serving, calculated from typical ingredient values. Actual values vary with brands and portion sizes. Recipe images are AI-generated illustrations intended only as a visual impression of the dish, not a serving suggestion or a photo of the prepared recipe.
Copywriting by welanutria.com · https://welanutria.com/recipes/grilled-chicken-quinoa-bowl/