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Healthy High-Protein Grilled Chicken and Quinoa Power Bowl

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A quick, nourishing, and satisfying power bowl packed with lean grilled chicken, fiber-rich quinoa, fresh veggies, and a tangy yogurt dressing, perfect for easy meal prep.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Fresh lemon juice from half a lemon
  • 1 cup (170 g) quinoa, rinsed well
  • 2 cups (475 ml) low-sodium chicken broth or water
  • Zest of 1 lemon
  • Pinch of salt
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ cup shredded carrots
  • 2 cups baby spinach or mixed greens
  • ¼ cup fresh parsley, chopped
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Instructions

  1. Rinse 1 cup quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine quinoa, 2 cups chicken broth or water, lemon zest, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
  2. In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lemon juice. Rub this mixture evenly over both sides of the chicken breasts. Optionally marinate for up to 30 minutes.
  3. Heat grill pan or outdoor grill to medium-high. Grill chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Rest chicken for 5 minutes before slicing thinly against the grain.
  4. While chicken grills, halve cherry tomatoes, dice cucumber, shred carrots, and chop parsley. In a small bowl, whisk together Greek yogurt, olive oil, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper until smooth.
  5. Assemble bowls by layering quinoa, then baby spinach or mixed greens, grilled chicken slices, and fresh veggies. Drizzle with yogurt dressing or serve on the side.

Notes

Pat chicken dry before marinating for better sear. Keep grill hot and avoid moving chicken too much. Rest chicken after grilling to lock in juices. Rinse quinoa well to remove bitterness. Keep dressing separate if meal prepping to avoid sogginess.

Nutrition

Keywords: grilled chicken, quinoa, power bowl, high-protein, healthy meal prep, easy dinner, gluten-free, low-carb option

Find it online: https://tastypierecipes.com/healthy-high-protein-grilled-chicken-and-quinoa-power-bowl-recipe-for-easy-meal-prep/