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Chicken Quinoa Bowl Recipe card

Chicken Quinoa Bowl Recipe

Packedwith protein, fresh veggies, herbs, and healthy grains, this dish is not justnourishing—The Chicken Quinoa Bowl is vibrant and satisfying.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 490 kcal

Equipment

  • Medium saucepan
  • Skillet or grill pan
  • Mixing bowls
  • Cutting board and knife
  • Measuring cups and spoons

Ingredients
  

Chicken:

  • 1 lb chicken breasts/thighs
  • 2 tsp Lebanese 7 spices
  • 1 tbsp Olive oil
  • 1 tbsp lemon juice
  • 2 pcs cloves garlic, minced
  • Salt and pepper

Quinoa:

  • 1 cup quinoa
  • 2 cups water or broth
  • salt

Salad:

  • 1 cup cherry tomatoes
  • 1 pcs large cucumber
  • 1/4 cup red onion
  • 2 tbsp parsley
  • Salt and pepper
  • 2 tbsp lemon juice
  • 2 tbsp olive oil

Toppings:

  • 1/4 cup pine nuts
  • Hummus, tahini, garlic sauce (optional)

Instructions
 

Get Ready

  • Wash quinoa, chop vegetables, and marinate chicken.

Prep the Cucumber-Tomato Salad

  • Mix tomatoes, cucumber, red onion, parsley, lemon juice, olive oil, salt, and pepper.

Cook the Chicken

  • Heat the oil in the frying pan. Sear chicken 5–7 minutes per side until done. Slice or shred.

Prepare the Quinoa

  • Boil salt, quinoa, and 2 cups water in the saucepan. Simmer 15 minutes. Let rest and fluff.

Toast Pine Nuts

  • Pan toast dry until browned (3–5 minutes).

Finish the Salad

  • Let salad marinate for a few minutes to reach full flavor.

Build the Bowl

  • Begin with quinoa base, salad, chicken, pine nuts, and select toppings.

Notes

  • Refrigerate leftovers in separate quantities to maintain freshness of ingredients.
  • Smoke chicken to add barbecue flavor.
  • Substitute pine nuts with almonds or pumpkin seeds if necessary.
  • Include feta or olives for Greek flavor.