Grilled Chicken and Quinoa Bowl

Name: Grilled Chicken and Quinoa Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1/4 cup olive oil; 2 tablespoons lemon juice; 2 cloves garlic, minced; 1 teaspoon paprika; Salt and pepper to taste; 1 cup quinoa; 2 cups chicken broth or water; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 bell pepper, diced; 1/4 cup fresh parsley, chopped

Highlighted under: Healthy Low-Calorie Recipes

When I first tried this Grilled Chicken and Quinoa Bowl, I was blown away by how simple yet delicious it was. The smoky flavor of the grilled chicken perfectly complements the nutty quinoa, creating a dish that is not only filling but also incredibly nutritious. I love how customizable this bowl is, allowing me to throw in whatever fresh vegetables I have on hand. It's become a go-to recipe in our home that satisfies both our taste buds and our commitment to healthy eating.

Created by

Emily Carter

Last updated on 2026-01-13T13:37:28.208Z

Every time I cook this Grilled Chicken and Quinoa Bowl, I remember the first time I grilled chicken at a picnic. The aroma filled the air and everyone gathered around to enjoy it. By combining it with quinoa, I discovered a powerful health benefit, loaded with protein and fiber. This dish satisfies my cravings and fuels my body.

One of my favorite tricks is to marinate the chicken overnight. This allows the flavors to penetrate deeply, making each bite juicy and flavorful. Experimenting with different spices also keeps this dish exciting; sometimes I add a pinch of smoked paprika for an extra kick!

        Why You'll Love This Recipe
        A delightful crunch from fresh vegetables
Nutty flavor of quinoa that pairs perfectly with grilled chicken
Packed with protein and fiber for a satisfying meal
Perfect for meal prep or a quick weeknight dinner

      

Mastering the Marination

Marinating the chicken is a crucial step that infuses it with flavor and moisture. The combination of olive oil and lemon juice not only tenderizes the chicken but also adds a zesty contrast to the natural richness of the meat. Aim for at least 30 minutes of marination; however, if time permits, marinating for 2 hours or even overnight will deepen the flavors significantly. Always remember to use a non-reactive bowl, such as glass or stainless steel, to prevent any metallic taste from leaching into your dish.

When preparing the marinade, consider adding other herbs or spices that you enjoy. Ingredients like oregano, thyme, or a pinch of cayenne can elevate the taste. If you're looking for a gluten-free alternative, ensure your chicken broth is certified gluten-free, or simply use water if you prefer to keep it light.

Perfecting Quinoa Cooking

Cooking quinoa requires attention to detail to achieve that perfect fluffy texture. Rinsing the quinoa under cold water is essential as it removes the saponins, which can impart a bitter taste. Use a fine mesh strainer for best results, and rinse until the water runs clear. Once cooked, fluffing the quinoa with a fork rather than a spoon prevents it from becoming mushy. The ideal ratio of quinoa to liquid is 1:2, so sticking to that ratio ensures the quinoa absorbs just the right amount of liquid without turning gummy.

If you're looking to infuse the quinoa with additional flavor, try substituting water with chicken broth or vegetable stock during cooking. You can also add a bay leaf or garlic clove to the cooking liquid for extra aroma. Store any leftovers properly in an airtight container in the refrigerator, and they can be reheated easily in a microwave or on the stovetop with a splash of water to help revive their moisture.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon paprika
Salt and pepper to taste

For the Quinoa Bowl

1 cup quinoa
2 cups chicken broth or water
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/4 cup fresh parsley, chopped

Feel free to customize your bowl with other veggies or your favorite dressing!

Instructions

Marinate the Chicken

In a bowl, combine olive oil, lemon juice, garlic, paprika, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.

Cook Quinoa

Rinse quinoa under cold water. In a saucepan, bring chicken broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed.

Fluff with a fork and set aside.

Grill the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes.

Assemble the Bowl

Slice the grilled chicken and place it on a bed of quinoa. Top with cherry tomatoes, cucumber, bell pepper, and parsley.

Serve warm and enjoy your nutritious meal!

Pro Tips

For extra flavor, try adding feta cheese or avocado on top before serving.

Serving Suggestions

This Grilled Chicken and Quinoa Bowl serves as an excellent base for creativity. You can add avocado slices for creaminess, or sprinkle feta cheese for a tangy kick. Consider using seasonal vegetables like grilled zucchini or roasted carrots to diversify the textures and flavors. A drizzle of your favorite vinaigrette or a squeeze of additional lemon juice right before serving can enhance brightness and bring all the components together beautifully.

If you're preparing this dish for meal prep, consider portioning it into individual containers for easy grab-and-go meals. The components can be kept separately and assembled fresh right before eating. This not only maintains texture but also keeps flavors vibrant, making it just as delightful on day three as it was on day one.

Storage and Freezing Tips

To store any leftovers of the Grilled Chicken and Quinoa Bowl, let the components cool to room temperature before placing them in airtight containers in the fridge. Properly stored, they can last up to 3-4 days. If you're freezing, it's better to freeze the grilled chicken and quinoa separately from the fresh vegetables to prevent the veggies from becoming soggy. The chicken and quinoa can last frozen for up to 3 months—simply thaw overnight in the refrigerator before reheating.

When reheating, be mindful of not overcooking the chicken, which can dry it out. A gentle microwave setting or a quick heat in a skillet with a bit of broth or water can help retain moisture. For the quinoa, adding a splash of water while reheating can also help prevent it from becoming chewy or overly dry.

Questions About Recipes

→ Can I use brown rice instead of quinoa?

Yes, brown rice works well, but cooking times may differ. Adjust as needed.

→ How can I make this dish vegetarian?

You can replace the chicken with grilled tofu or chickpeas for a vegetarian option.

→ What other vegetables can I add?

Feel free to experiment with any seasonal vegetables like zucchini, spinach, or carrots.

→ Can I meal prep this dish?

Absolutely! This bowl keeps well in the fridge for up to 4 days, making it perfect for meal prep.