Chicken Quinoa Bowls
Chicken Quinoa Bowls offer a delicious, balanced meal packed with protein and nutrients. Perfect for busy weeknights or meal prep.
Ingredients
Main Ingredients
- 1 cup quinoa, rinsed
- 2 cups chicken broth or water
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup canned chickpeas, rinsed and drained
- 1/4 cup fresh parsley, chopped
Lemon-Herb Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Let it sit, covered, off the heat for 5 minutes, then fluff with a fork.
- Prepare Chicken: Pat chicken breasts dry with paper towels. Season generously with paprika, garlic powder, salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side, or until cooked through and an internal temperature reaches 165°F (74°C). Remove from skillet, let rest for a few minutes, then dice or slice.
- Chop Vegetables & Rinse Chickpeas: While the chicken cooks, prepare your fresh vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and finely chop the fresh parsley. Rinse and drain the canned chickpeas thoroughly.
- Make Dressing: In a small bowl, whisk together 3 tbsp olive oil, lemon juice, red wine vinegar, Dijon mustard, and dried oregano. Season with salt and black pepper to taste, adjusting to your preference.
- Assemble Bowls: Divide the cooked, fluffy quinoa evenly among 4 individual serving bowls. Top each portion with the diced chicken, cherry tomatoes, diced cucumber, thinly sliced red onion, and rinsed chickpeas. Drizzle generously with the prepared lemon-herb dressing and garnish with fresh chopped parsley. Serve immediately and enjoy!
Notes
- Prevent Mushy Quinoa: To keep quinoa from getting mushy in bowls, ensure you rinse it thoroughly before cooking to remove saponins, which can make it clumpy. Cook it in the correct ratio of liquid (1 part quinoa to 2 parts liquid), and let it steam, covered, off the heat for 5-10 minutes after cooking. Fluff with a fork, rather than stirring, to keep the grains separate and distinct.
- Chicken Marinade: Marinate your chicken for at least 30 minutes (or up to 4 hours) in some of the dressing ingredients for extra flavor and tenderness.
- Vary Your Veggies: Don't be afraid to experiment with different vegetables like bell peppers, roasted sweet potatoes, spinach, or kale to keep your bowls exciting and boost nutrient content.