Description
These Grilled Chicken Quinoa Bowls are a nutritious and flavorful meal featuring tender grilled chicken marinated in a zesty blend of lemon, garlic, and spices, served atop fluffy quinoa and fresh vegetables. Finished with a light, tangy dressing and optional toppings like feta and avocado, this recipe is perfect for a balanced and satisfying lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs boneless skinless chicken breasts
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and black pepper, to taste
Quinoa
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
Vegetables and Toppings
- Cherry tomatoes, halved
- Cucumber, diced
- Red bell pepper, diced
- Red onion, thinly sliced
- Optional: feta cheese, olives, avocado slices
Dressing
- Remaining ¼ cup olive oil
- Remaining ¼ cup lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- Marinate Chicken: In a mixing bowl, combine ¼ cup olive oil, ¼ cup lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, and pepper. Add the chicken breasts and ensure they’re well coated. Cover and let marinate for at least 15 minutes to infuse the flavors.
- Cook Quinoa: Rinse the quinoa thoroughly under cold water. In a pot, add the quinoa and 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Grill Chicken: Preheat your grill or grill pan over medium-high heat. Place the marinated chicken breasts on the grill and cook until the internal temperature reaches 165°F (74°C), about 6-7 minutes per side depending on thickness. Remove from heat and let rest for a few minutes before slicing thinly.
- Assemble Bowls: Begin by placing a serving of cooked quinoa at the base of each bowl. Top with sliced grilled chicken and an assortment of fresh vegetables such as cherry tomatoes, cucumber, red bell pepper, and red onion. Add optional toppings like feta cheese, olives, or avocado slices as desired.
- Prepare and Drizzle Dressing: Whisk together the remaining ¼ cup olive oil, ¼ cup lemon juice, Dijon mustard, salt, and pepper until emulsified. Drizzle this dressing over the assembled bowls just before serving to add brightness and moisture.
Notes
- For an even more flavorful marinade, you can marinate the chicken for up to 2 hours.
- Use chicken broth instead of water for cooking quinoa to add extra savory flavor.
- Feel free to swap or add in other fresh vegetables based on seasonality and preference.
- Leftover grilled chicken and quinoa store well in the fridge for up to 3 days, making this a great meal prep option.
- Ensure chicken is fully cooked to an internal temperature of 165°F to guarantee safety.
