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High-Protein Grilled Chicken Bowl

High-Protein Grilled Chicken Bowl

A nutritious and delicious bowl featuring grilled chicken, quinoa, and fresh vegetables, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Grilled Chicken
  • 2 pieces Boneless, skinless chicken breasts Lean protein source.
  • 2 tablespoons Olive oil For marinating the chicken.
  • 1 teaspoon Garlic powder Adds flavor to the chicken.
  • 1 teaspoon Onion powder Enhances the marinade flavor.
  • 1 teaspoon Smoked paprika Gives a smoky flavor.
  • to taste Salt and pepper For seasoning the chicken.
For the Bowl
  • 1 cup Quinoa Rinsed before cooking.
  • 2 cups Water or chicken broth For cooking quinoa.
  • 1 cup Cherry tomatoes Halved for the bowl.
  • 1 piece Cucumber Diced for freshness.
  • 1 piece Avocado Sliced for creaminess.
  • 1 cup Baby spinach Adds nutrients and color.
  • 1/4 cup Feta cheese Crumbled for topping.
  • to taste Fresh herbs (parsley or cilantro) For garnish.
For the Dressing
  • 3 tablespoons Olive oil Base for the dressing.
  • 2 tablespoons Lemon juice Adds acidity to the dressing.
  • 1 teaspoon Dijon mustard For flavor in the dressing.
  • to taste Salt and pepper For seasoning the dressing.

Equipment

  • grill
  • mixing bowl
  • Pot for quinoa
  • meat thermometer
  • Serving bowls

Method
 

  1. In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to create a marinade.
  2. Coat the chicken breasts thoroughly with the marinade and let sit for at least 30 minutes, or refrigerate for up to 2 hours.
  3. Preheat the grill to medium-high heat and ensure the grates are clean and lightly oiled.
  4. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
  5. Remove the chicken from the grill and let it rest for a few minutes before slicing into strips.
  6. Cook quinoa according to package instructions using water or chicken broth, about 15 minutes.
  7. In a large bowl, layer the cooked quinoa, sliced grilled chicken, cherry tomatoes, cucumber, avocado, and baby spinach.
  8. Sprinkle crumbled feta cheese on top and drizzle with the dressing made from olive oil, lemon juice, Dijon mustard, salt, and pepper.
  9. Garnish with fresh herbs and serve immediately.

Notes

This bowl is versatile; feel free to customize with different proteins, grains, and vegetables.
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