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Flavorful Grilled Chicken and Quinoa Bowl

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A healthy and easy dinner featuring smoky grilled chicken, fluffy quinoa, and sweet roasted veggies, perfect for busy weeknights or family meals.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 2 tbsp olive oil (extra virgin preferred)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin (optional)
  • Salt and black pepper, to taste
  • Juice of half a lemon
  • 1 cup quinoa (170 g), rinsed well
  • 2 cups water or low-sodium vegetable broth (480 ml)
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley or cilantro
  • Salt, to taste
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 cup cherry tomatoes (about 150 g), halved
  • 1 small red onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp dried Italian herbs or oregano
  • Salt and pepper, to taste
  • Optional toppings: crumbled feta cheese, avocado slices, toasted pine nuts or slivered almonds, drizzle of tahini or favorite dressing

Instructions

  1. Marinate the chicken: In a medium bowl, combine olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lemon juice. Toss in the chicken breasts, coating evenly. Let sit at room temperature for 10-15 minutes or refrigerate up to 2 hours.
  2. Cook the quinoa: Rinse quinoa under cold water. In a saucepan, bring 2 cups water or vegetable broth to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in lemon juice and chopped parsley.
  3. Roast the veggies: Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, dried herbs, salt, and pepper on a baking sheet. Spread in a single layer. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
  4. Grill the chicken: Heat grill or grill pan to medium-high. Cook chicken breasts 5-6 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing thinly.
  5. Assemble the bowl: Divide quinoa into bowls. Top with sliced grilled chicken and roasted veggies. Add optional toppings like feta, avocado, nuts, or a drizzle of tahini or lemon juice before serving.

Notes

Marinate chicken for longer if time allows for more flavor. Rinse quinoa thoroughly to remove bitterness. Let chicken rest after grilling to keep it juicy. Roast veggies in a single layer to ensure caramelization. Use parchment paper on baking sheet for easier cleanup. Substitute quinoa with couscous or brown rice if preferred. For vegan version, swap chicken with tofu or chickpeas and skip cheese.

Nutrition

Keywords: grilled chicken, quinoa bowl, healthy dinner, roasted veggies, easy recipe, weeknight meal, gluten-free, dairy-free

Find it online: https://forkifyfun.com/flavorful-grilled-chicken-and-quinoa-bowl-recipe-easy-healthy-dinner-idea/