Simple Chicken Quinoa Bowl Recipe for the Week
A protein-packed meal prep bowl with grilled chicken, quinoa, roasted sweet potatoes, and fresh veggies, topped with a zesty lemon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups water
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil (for roasting)
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 cup red cabbage, shredded
- 1 avocado, cubed
- Salt, pepper, paprika, garlic powder (for seasoning)
For the Dressing:
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp maple syrup
- Salt and pepper to taste
Instructions
- Cook quinoa with 2 cups water; simmer 15 minutes until water is absorbed.
- Season chicken and grill or sear until cooked through; slice after resting.
- Roast sweet potatoes at 400°F for 25–30 minutes.
- Prepare cucumber, tomatoes, cabbage, and avocado.
- Whisk all dressing ingredients until combined.
- Assemble bowls: quinoa base, top with chicken, veggies, sweet potatoes, and avocado.
- Drizzle with dressing or pack separately.
Notes
Store up to 4 days. Add avocado and dressing just before serving. Sub with brown rice or tofu as needed.