Simple Chicken Quinoa Bowl Recipe for the Week

Chicken and Quinoa Power Bowl – 1 High-Protein Meal, 1 Easy Prep, Zero Guilt

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Powerful, fresh, and packed with vibrant flavor, this Chicken and Quinoa Power Bowl is the high-protein meal prep recipe your week’s been missing. With juicy grilled chicken, fluffy quinoa, and a colorful medley of roasted and raw vegetables, it brings nourishment and balance without sacrificing taste.

The bowl is built for convenience and satisfaction. Perfectly seasoned chicken breasts are grilled or pan-seared for maximum juiciness, while the quinoa forms a hearty, nutrient-rich base. Add in crisp cucumbers, creamy avocado, roasted sweet potatoes, and a zesty homemade dressing, and each bite becomes a satisfying blend of textures and flavors.

It’s a meal that’s just as good warm as it is cold, making it ideal for weekday lunches or quick dinners. Designed for meal prep, these bowls hold up beautifully in the fridge and offer a clean, protein-packed solution to eating well when time is short.

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Ingredients Overview

Chicken Breast: Lean, protein-dense, and easy to season, boneless, skinless chicken breast is the star here. Grill, bake, or pan-sear it—just aim for a golden crust and juicy interior. If preferred, chicken thighs offer a richer flavor but slightly higher fat content.

Quinoa: Naturally gluten-free and a complete plant-based protein, quinoa adds texture and nutritional power. It cooks quickly and absorbs flavor well. Tri-color or white quinoa both work. Rinse thoroughly before cooking to remove its bitter outer coating.

Sweet Potatoes: Roasted sweet potatoes bring a caramelized edge and natural sweetness that contrasts the savory chicken. They’re high in fiber and rich in vitamins. You can substitute with butternut squash or roasted carrots if needed.

Avocado: Creamy and full of healthy fats, avocado adds richness and smooth texture to each bowl. Choose a ripe but firm avocado to avoid mushiness during storage.

Cucumber: Cool, crisp, and hydrating, cucumber offers crunch and freshness. English cucumbers are ideal for their thin skin and fewer seeds.

Cherry Tomatoes: Bright and juicy, they add color and slight acidity. Grape tomatoes are a fine substitute and often hold up better in meal prep containers.

Red Cabbage: Shredded cabbage adds crunch and vibrant color, plus a slight peppery flavor. It holds up well even after a few days in the fridge.

Dressing: A tangy lemon vinaigrette ties the whole bowl together. Made with olive oil, lemon juice, Dijon mustard, garlic, and a touch of maple syrup, it’s light but flavorful. Swap with tahini dressing or Greek yogurt dressing for a different spin.

Optional Toppings: Crumbled feta, toasted seeds, or microgreens can all enhance flavor and texture. Add these just before eating to keep things crisp.

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Step-by-Step Instructions

1. Cook the Quinoa:
Rinse 1 cup of quinoa under cold water. Combine it with 2 cups of water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and let it cool.

2. Prepare the Chicken:
Season 1.5 lbs chicken breast with olive oil, garlic powder, paprika, salt, and pepper. Grill or sear over medium heat for 6–7 minutes per side, or until internal temp reaches 165°F. Let rest, then slice into strips.

3. Roast the Sweet Potatoes:
Peel and dice 2 medium sweet potatoes. Toss with olive oil, salt, and paprika. Roast at 400°F for 25–30 minutes, flipping halfway through, until golden and soft.

4. Prep the Fresh Veggies:
While the chicken and potatoes cook, slice 1 cucumber, halve 1 cup of cherry tomatoes, and shred 1 cup of red cabbage. Cube 1 avocado just before serving to avoid browning.

5. Make the Dressing:
In a small jar, whisk together ¼ cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1 teaspoon maple syrup. Season with salt and pepper. Shake well until emulsified.

6. Assemble the Bowls:
Divide quinoa between 4 containers. Top with chicken, sweet potatoes, cucumber, tomatoes, cabbage, and avocado. Drizzle with dressing or pack it separately for meal prep.

7. Store and Serve:
Seal and refrigerate. The bowls last up to 4 days. Enjoy cold or microwave without avocado and dressing for 1–2 minutes until warm.

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Tips, Variations & Substitutions

• For Extra Protein: Add hard-boiled eggs, chickpeas, or edamame to the mix.
• Low-Carb Version: Swap quinoa with cauliflower rice or omit sweet potatoes.
• Dressing Swaps: Use balsamic vinaigrette, tahini lemon dressing, or a green goddess sauce.
• Add Crunch: Top with toasted pumpkin seeds, almonds, or crispy chickpeas.
• Make It Spicy: Add a dash of sriracha to the dressing or use a spicy seasoning on the chicken.
• Meal Prep Tip: Keep the avocado and dressing separate until serving to keep everything fresh.
• Vegan Option: Use marinated tofu or tempeh instead of chicken.

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Serving Ideas & Occasions

This Chicken and Quinoa Power Bowl is the kind of meal that suits nearly every setting. Perfect for busy professionals, students, or anyone wanting a wholesome grab-and-go lunch, it’s also impressive enough for a casual dinner with friends.

Serve with a sparkling water, iced green tea, or a chilled kombucha for a refreshing beverage. If you’re sitting down for dinner, consider adding a cup of broth-based soup or a simple miso soup on the side.

It’s also great post-workout, offering a solid protein and carb balance to replenish energy and promote muscle recovery. Best of all, the bowl is endlessly customizable depending on what’s in season or what’s in your fridge.

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Nutritional & Health Notes

This dish is naturally high in protein from both the chicken and quinoa, making it a satisfying and energy-sustaining option. Healthy fats from avocado and olive oil help support satiety, while a rainbow of vegetables brings fiber, vitamins, and antioxidants.

Using minimal processed ingredients and healthy cooking methods (grilling, roasting, steaming) helps keep the meal clean and nourishing. It’s a great option for those looking to meal prep without relying on packaged foods.

Portion control is easy with individual containers, and with balanced macros, it fits into a variety of dietary goals including clean eating, macro tracking, and gluten-free lifestyles.

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FAQs

1. How long does this power bowl last in the fridge?
Up to 4 days, stored in airtight containers. For best results, add the avocado and dressing fresh before eating.

2. Can I freeze the bowl components?
Yes, you can freeze cooked quinoa and grilled chicken. Vegetables and avocado are best fresh. Reheat gently before assembling.

3. What’s a good substitute for quinoa?
Brown rice, couscous, farro, or barley all work well. For lower carbs, try cauliflower rice or shredded cabbage.

4. How do I keep the avocado from browning?
Cut the avocado right before serving. If you must prep it ahead, brush slices with lemon juice and store tightly wrapped.

5. Is this bowl good for weight loss?
It can be. It’s high in protein and fiber, which help you feel full. Use portion control and adjust fats (like avocado and oil) to fit your goals.

6. Can I use leftover chicken?
Absolutely. Grilled or rotisserie chicken works well. Just slice and add to the bowl.

7. What’s the best way to pack it for lunch?
Use a divided container to keep ingredients separate. Store the dressing in a small jar or sauce cup and add it just before eating.

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