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Delicious Chicken Quinoa Power Bowl featured image showcasing a healthy and vibrant meal.

Ultimate Chicken Quinoa Power Bowl

This Chicken Quinoa Power Bowl is a delicious and nutritious meal perfect for post-workout recovery or a healthy lunch. It combines protein-rich chicken and quinoa with a variety of fresh vegetables and a flavorful vinaigrette for a balanced and satisfying dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water or chicken broth
  • 1/2 teaspoon salt
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 1 red bell pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 2 cups spinach
  • 1 avocado, diced
  • 1 sweet potato, roasted and cubed optional
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup optional
  • Pepper to taste

Equipment

  • Saucepan
  • Oven
  • Baking sheet
  • Mixing bowls
  • Whisk
  • Fork
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method
 

  1. Cook the Quinoa: Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and set aside.
  2. Prepare the Chicken: Preheat oven to 400°F (200°C). In a bowl, toss chicken breasts with olive oil, paprika, garlic powder, salt, and pepper. Bake for 20-25 minutes, or until cooked through. Let cool slightly, then dice or shred. Alternatively, grill the chicken for a smoky flavor.
  3. Prepare the Vegetables: If using roasted sweet potato, roast it separately until tender. Dice the bell pepper and halve the cherry tomatoes.
  4. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper.
  5. Assemble the Bowls: Divide quinoa among bowls. Top with chicken, bell pepper, cherry tomatoes, spinach, avocado, and sweet potato (if using). Drizzle with dressing.
  6. Serve: Enjoy immediately!

Notes

Rinsing the quinoa before cooking prevents bitterness. Brining the chicken (soaking in saltwater solution for 30 minutes) makes it more tender and juicy. Feel free to substitute vegetables based on your preference. Store leftover components separately and assemble just before serving. The dressing can be stored in the refrigerator for up to a week. For a spicier kick, use shredded chicken from Pulled Chicken Tacos.