Print

Healthy Grilled Chicken Power Bowl Recipe with Quinoa and Veggies

healthy grilled chicken power bowl - featured image
Print Recipe

A quick, nutritious, and satisfying power bowl featuring smoky grilled chicken, fluffy quinoa, and fresh veggies tossed in a zesty lemon vinaigrette. Perfect for meal prep and busy lifestyles.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon
  • 1 cup quinoa (uncooked, about 170 g or 6 oz)
  • 2 cups water or low-sodium vegetable broth (480 ml or 2 cups)
  • Pinch of salt
  • 1 cup cherry tomatoes, halved
  • 1 cup chopped kale or baby spinach
  • 1/2 cup shredded carrots
  • 1/4 cup diced cucumber
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons chopped fresh parsley or cilantro
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 1 tablespoon freshly squeezed lemon juice (for dressing)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and pepper, to taste (for dressing)

Instructions

  1. Marinate the chicken: In a small bowl, mix olive oil, lemon juice, smoked paprika, garlic powder, salt, and pepper. Coat the chicken breasts thoroughly and let marinate for at least 15 minutes (up to 2 hours in the fridge).
  2. Cook the quinoa: Rinse quinoa under cold water. In a medium saucepan, combine quinoa, water or broth, and a pinch of salt. Bring to a boil, 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, then fluff with a fork.
  3. Grill the chicken: Preheat grill or grill pan over medium-high heat. Grill chicken breasts 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing into strips.
  4. Prepare the veggies: Chop cherry tomatoes, kale, carrots, cucumber, and herbs. Toss kale with a pinch of salt and a squeeze of lemon to soften.
  5. Make the dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl. Adjust sweetness or acidity to taste.
  6. Assemble the power bowl: Place a scoop of quinoa in serving bowls. Arrange grilled chicken strips on top, add veggies, sprinkle with feta and fresh herbs. Drizzle dressing over just before serving.

Notes

Marinate chicken for at least 15 minutes for best flavor. Rinse quinoa to remove bitterness. Let chicken rest after grilling to keep it juicy. Massage kale with salt and lemon juice to soften. Add dressing just before serving to keep veggies crisp. Leftover dressing can be used as a salad topper.

Nutrition

Keywords: grilled chicken, quinoa, power bowl, healthy meal, nutritious, easy recipe, meal prep, veggies, lemon vinaigrette

Find it online: https://daintydine.com/healthy-grilled-chicken-power-bowl-recipe-with-quinoa-and-veggies-easy-and-nutritious-meal-idea/